Review of Churro Flavor-Cap:

I feel like this flavor doesn't get the love it deserves. Not that I've tried a comprehensive range of such flavors, but in my experience this is my favorite flavor for adding a "powdered sugar" element to bakery recipes.

Around 1-1.5% is what I like to use. As you increase to around the 3% range, a doughiness comes to the forefront, which I'm not a huge fan of. FA's Zeppola is better for that type of flavor note. So, with CAP's Churro, I keep things around 1-1.5% in bakery mixes where I want a powdered sugar quality.

There might be a better flavor out that for this specific purpose, but I haven't found it yet