Branch 3, different supporters that seem to work well. 2X heavy hitters for the VC, but only totaling @ 6.0%. The TPA Milk/Dairy does something "special" to it, despite not being visible in the finished mix. Sorting out supporting weights now with CAP SC, FW BC, and TPA CGCC which only work to add a smooth ricnhess, and base. FA's Mada, and Almond are only to enhance the V top end. FA MM may or may not stay.

Branch 3F with 6:2:3.2:1.5. May remove FA MM as rounder, will see after 1 month +/- Start with 1.0% per creams/bakeries, and adjust down if needed.

Creams look heavy on paper, but working great in mix, takes edge of some of the egg without burying it..

From 3E added cream/bakery
SS for local testers, 0% otherwise Ultimate target < 13.0% total flavor.

Base 6%
Bakery 2%
Cream 3.2%
Enhance 1.5%




2 weeks to begin of testing, 4 weeks ideal....