Sorry for the interrogation! 
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Hehe, no problem Tim, glad you caught me before I forgot !!!
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Donut (CSC) 1.5% (6-16-21) â Of ALL the donuts Iâve tested over the years, it seems like thereâs really only THREE things that come into play. Yeasty, oily (fried dough), and frosting. Itâs much harder than it seems to get it right, or thereâd be MORE good ones. Chefâs donut seemed to lean more heavily to the fried dough side, as opposed to the yeasty side. Right there, that may define it as a hero or zero already, but thatâs for YOU to decide. The FROSTING on this one, was STELLAR, and really stood out during the testing. I did NOT get any Play-Doh which was a huge plus (Glazed Donut you know Iâm talking about you), and I struggled to come up with a describe-able fried dough to yeasty ratio. It leaned so heavily towards a fried dough, that I barely got any yeast notes. Maybe 80 fried dough / 20 yeast, if even that, maybe even higher. Regardless of the exact ratio, suffice it to say that if you prefer a fried dough donut, you will like this one, if not, well, hehe, you know the deal. The frosting was almost really the star here, as it would appear that I prefer a more yeasty base, than a fried dough, BUT, those are MY tastes, not yours. At 1.5% it was very strong, and could PROBABLY be dropped to 1.0% with ease, at least for SFT, mixing weights will always vary depending on your goals, and supporting flavors. To try and sum up the THREE parts with this one, I would have to guess at 60% fried dough, 30% glazed/frosting and 10% yeast. Continued testing verified that to be pretty close. I did not get any off notes at this testing weight, and sweetness was above mid level, and the frosting/glazed and I became fast friends during this test. While preferring a more yeast based approach, this one was fairly convincing, and felt good at 8/10.
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Itâs me again! 
Another fantastic write up would this even make a good candidte to try and hide the dough somewhat and still benefit from that wonderful frosting you describe?
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Welcome back @Timwis. 
Hmmmmm, that is a GREAT question. Iâd probably have to mix it lower, maybe 1.0% or even lower to even begin to gauge that. At 1.5% is was fairly forward, but with no over flavoring effects, and the almost greasy/fried dough is/was pretty prevalent.
Tim, Iâll hazard to guess, if mixed at maybe 1.0% or slightly lower, yes. The fried dough is a main profile, so it might take a wee bit of work. The glazed/frosting is/was even able to punch through the fried dough, so itâs got some umph.
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Oh, and thank you Tim.
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Lemon (CSC) 1.5% (6-18-21) â For me, lemons always fall into one (or more) of the basic three types Natural, Lemonade, or Candied. The lemonade style would be half way between natural and full candied. Chefâs was a pretty interesting Lemon, because it seemed to straddle all three. At 1.5% it was fairly full, and didnât taste overflavored, so you wonât have to worry about micro drops LOL. Sweetness and tartness were both on point with just enough of each, but not too much of either. Because it kind of straddled the fence on the three types, it was an interesting flavor, as sometimes it shifted around to more of one or another, but stayed true to all 3. Depending on your needs this one should prove to be very versatile, and allow for broad usage, as it wasnât pigeon holed into just one category or profile. It was actually surprisingly good, on itâs own. All in, for a broad spectrum lemon this one was pretty good, with nothing out of place. Felt solid @ 9.2/10.
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Itâs pain in the ass again Another great write up and this will be one i will be getting but as ever one question! My lemon recipes have an habit of the Lemon losing itâs bite so to speak and fading quite quickly, not so much with the Lemonade types but deffo with the natural and even candied to a point! Is this showing any signs a fade could be oncoming? 
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Nope, just asking the questions that need to be asked I reckonâŚ
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Thanks @ianc13 i really hope so! But i have visions of @SessionDrummer seeing another notification on his SFT thread from me and thinking C***st what now, lol!
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As always @Timwis, due to time constraints and the number of flavors I test, I canât speak to any flavor fade on this one. The testers steeped about 1.5 weeks, and tested as solo flavors, so no interactions with other flavors have been tested. If you pick it up, and get some time tests, or results, please post them back up. Thanks Tim.
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Hehe, not at all @Timwis. Calls, or instant action messages from work on the other hand, ALWAYS bring the pain !!!
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Blackberry (CSC) 0.25% (6-19-21) â OK, this one was STRONG. Started out at 1.5%, 0.75%, and 0.50% and it folded over on itself, and went full soapy. Reduced to 0.25%, re-steeped, and it can NOW be evaluated. Even at this much reduced weight, the blackberry was still present, and just at the very end, I will still getting that off, soapy note. VERY reduced, and almost undetectable but still there. The blackberry itself was a mid to dark berry, that had some nice sweetness and a tart bite at the end. An actual sparkly blackberry of sorts. Because I reduced to 0.25% and I was still getting a lilâ soap, you will have to use caution when using this, and it will have to be used very low. As it stood, at the lower 0.25% rate, with the plusses and minuses, felt fair @ 5/10.
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Marshmallow (CSC) 1.5% (6-19-21) â I was immediately struck by how good this one captured the powdered sugar on the outer layer of a marshmallow, maybe even better than most others. The vanilla twinged mallow followed behind that, with a fairly clean finish. I wouldnât say it was overly heavy in the mouthfeel dept., but still present. Fairly neutral except for some vanilla notes, and it leaned more towards the smaller âcerealâ marshmallows than anything else. Tasted just fine at 1.5%, and COULD even be used a smidge higher if needed. Itâs sharp edges tempering will have to be checked when mixing obviously. All in, a very accurate, almost small, cereal type marshmallow that excelled at the outer, powdery finish more than anything else. No off notes, and was actually quite good as a solo. Powderly placed at 8/10.
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This sounds like it will work well in combo with Capella whipped marshmallow or WF marshmallow Gooeyyyyyyyyy! Another great informative write up!
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Thanks a lot Tim.
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Milk Fresh (CSC) 1.5% (6-20-21) â Milks, milks, milks, the bane of my testing hehe. Why ? Soloâd they can be fair non-descript, and their true power is in mixes wherein they temper/smooth/cream up recipes. Chefâs as a solo was fairly non-descript, and almost presented as more an almost powdered milk. This aspect could be smelled more than tasted. Just at mid level sweet, it didnât feel overpowered at 1.5%. Semi creamy, with a slight mouthfeel, and did not have a strong dairy note like TPAâs. All in, this was a relaxed Milk flavor, that had aspects of a powdered milk. 7.9/10.
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Mint (Fresh (CSC) 1.5% (6-20-21) â Whew, weâve got some cooling in this one (coming from a non-cooling guy). As far as a âfreshâ mint, I didnât get an entirely âfreshâ from this one, but also got more of a candied mint, or almost a Wriggleyâs Double Mint Gum mint. It presented as almost a 50/50 mix of the two. Initially the cooling was pretty intense, but as the test wore on, it subdued a bit. Sweetness was slightly above mid level, and that might be what helped pull the candied mint profile more forward. Tasted good at 1.5%, and nothing off-putting, and I was continually reminded of Wriggleyâs gum. Not a gum flavor, but the flavor profile(s). Minor take offs for the fresh/candy split, but it was good as it stood. 8.7/10.
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Mojito (CSC) 1.5% (6-20-21) â Ironically while testing this Mojito, I was HAVING a Mojito, so this was going to be interesting. Having just tested Chefâs Mint Fresh, I had assumed it would be in here, and it was. This flavor had the same nice mint, somewhat sweetened, paired with a great lime. Missing however was the Rum, unless it was so low in the mix as to be undetectable. It tasted perfect at 1.5%, and was above mid level sweet, and the pairing of the mint and lime were nicely done with neither overpowering the other. As a virgin Mojito, wasnât bad at all, and clearly you could spike up some rum if needed. Minor takeoffs for the missing rum, as the rest was very spot on. 9.1/10.
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Oats (CSC) 1.5% (6-20-21) â I think itâs safe to say I was COMPLETELY unprepared for this flavor. Not a lot of oats out there, because itâs HARD to get right. I assumed this would be some general bakery with grains, passed off as a âkinda closeâ flavor. Boy was I wrong. FULL on, OATS !!! No puffed wheat, not corn, not AP, OATS !!! It made me immediately think of Quaker Oats, no questions, no hesitations. Below mid level sweet, and the best part, it wasnât FLAVORED. Blank slate, spot on oats. Thatâs it, thatâs all. Was delicious at 1.5%, and man, the opportunities to use this one will be endless, and you could tweak to your hearts content. This, ladies and gentlemen is an impressive flavor, and Iâm glad I added this one to the list. If you want some spot on oats, nicely sweetened, this is the one you should get. Full stop. 10/10.
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