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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!