Ginger Cookie Type Flavor, Natural & Artificial (New Product)

Ginger Cookie Type Flavor, Natural & Artificial was developed to flavor coffee and whole beans. It can also be used in almost any food and beverage application requiring a water soluble ginger cookie flavor. We recommend a starting use level of 3.00% on whole coffee beans and 0.30% coffee beverages. Adjust to desired impact is achieved.

Ginger Cookie Type Flavor, Natural & Artificial contains ethyl alcohol, propylene glycol and natural & artificial flavor.

• For Coffee Beans and RTD Coffee Beverages.
• True to Nature Profiles.
• High Impact.
• Water Soluble.

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