Professional application guide

Application guides: liquid or powder for each preparation

Each guide answers one question for one preparation: liquid or powder, and how much. The dose comes from the recipe on this site, the equivalence is the same everywhere (30g of liquid or 2g of powder for one egg white), and every guide ends with where to buy and how to ask for the technical sheet.

How the guides are built

The six guides share one structure so that a pastry chef, a bartender or a buyer finds the same things in the same place. The first sentence gives the dose per batch and its egg white equivalent. A short table shows what a 1L Tetrapak and a 200g pouch yield for that preparation. Then the guide walks through the method, decides between liquid and powder from how the kitchen actually works, and closes with what to check when a batch goes wrong.

Under each guide sit two tools. The quantity calculator scales the recipe to your number of batches or pieces, in liquid and in powder with its water. The process sheet lists every step with its reference value and a blank column for your own batch, ready to print or to send with a technical question.

The rule behind every figure

30g of VERY AQUAFABA liquid replaces one egg white. In powder, 2g + 30 ml of water = 32g of aquafaba, the same mass as the liquid, so 2g of powder replaces one egg white. Every dose, every pack yield and every calculator result on these pages is derived from that rule and from the recipe it applies to.

Unopened, both formats keep at least 12 months at room temperature. Once opened, the liquid stays refrigerated and is used within 3 to 4 days; the powder only needs to stay dry and closed. That difference is what decides liquid or powder in each guide.

Source: VERY AQUAFABA, Products (September 2026)

Updated: .

Tools per application

Frequently asked questions

Which guide should I start with?

The one for the preparation you make most. If your work spans several, the meringue guide is the plainest foam test and the cocktail guide the plainest bar case; the baking guide covers substitution in cakes and batters.

Are the doses the same in every language?

Yes. The four versions of a guide share the same figures from the same recipe. Only the wording and the purchase destination change with the country.

Where do the figures come from?

From the recipe linked in each guide and from the Products page: 30g of liquid or 2g of powder per egg white, and the pack sizes. Each figures table carries its source and date.

What if my preparation is not in the list?

Use the baking guide for the general substitution rules, then describe your preparation through the professional enquiry form at the end of any guide. New guides are added as their data is documented.