Hi gangs, what is a modifier? what kind of modifier is there? What modifiers are suitable for cream and fruit? and how to use it?
Thanks a lot.
Thanks a lot.
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Modifier
- Thread starter mayclesilalahi
- Start date
Marshmallow or Cotton candy would be considered a modifier... 
Use as much as you feel like it needs..
Use as much as you feel like it needs..
Marshmallow or Cotton candy would be considered a modifier...
Use as much as you feel like it needs..
Its for Creamy or Fruity base?
I like meringue if I want more mouthfeel and a light sweetness. This makes it a modifier in that mix. I use INW cactus or FA pear in low percentage for a juicier/wet note in a mix that is dryer than I prefer. A modifier is anything you use to change the texture or feel of a mix. We use them in all types of mixes. What are are you trying to achieve? If we know that we can offer suggestions.
Iv3shf
Member For 4 Years
I use a low percentage of INW Pear with Canteloupe often, touch of dragonfruit in strawberries, meringue.. that goes practically anywhere needs a stronger mouthfeel, Greek Yoghurt on low percentages for creams.
Depends on the mix and what you're trying to achieve, some modifiers are widely known, but every mixer has/uses his own "modifier.."
Depends on the mix and what you're trying to achieve, some modifiers are widely known, but every mixer has/uses his own "modifier.."
both can be either for fruits or creams. even nuts and tobaccos.
I mainly use low amounts for mouth feel.