Jungnaut
YOLO Kunce
@chocchillimango I know you addressed this in your book, but can I just clarify how much of a difference flavoured vs unflavoured WPI make to the finished product when it comes to baking? Sure, flavoured protein contains spakfiller and flavouring systems, so if I see a recipe that asks for unflavoured protein and I am using BN's Vanilla WPI, will the texture be substantially different? If so, is there a way to compensate for this, eg add % surplus more of the flavoured WPI to account for fillers?
P.s Heck yeah, I'll buy some of ya chocs, if you ship to WA lol!
P.s Heck yeah, I'll buy some of ya chocs, if you ship to WA lol!