[Jordi Bordas Team]

Hello Tiziana,

You can see the practical part applied in the different recipes of each product.
Please note that this is not a formulation course, it is an introductory course to vegan baking.
regarding your question, in general the problems you mention are related to the stability of the recipes, if a recipe is not stable we will always have problems in the final texture.
As you can see in the different preparations we have made, we do not have this problem, the maillard reaction is adequate and the texture is correct.

if you have any other questions please let me know.

Have a nice day!