Professionals
Aquafaba for professionals: which format fits your kitchen?
Whatever you run, a pastry section, a bar, a central kitchen or a production line, one ingredient covers your foams, emulsions and egg-free bakes. The dose never changes: 30g of liquid or 2g of powder replaces one egg white. What changes is the pack and the pace you use it at, and that is what you settle below.
Bars and cocktails
Read the guide
Foodservice and central kitchens
Read the guide
Food manufacturing
Read the guideWhich kind of kitchen do you run?
Aquafaba does a different job in a pastry section, behind a bar, in a central kitchen and on a production line. Find yours below; each row opens a page written for that way of working.
| Your activity | What aquafaba does for you | How you will use it |
|---|---|---|
| Pastry, bakery, patisserie | Meringues, macarons, mousse and egg-free bakes | By the batch, planned around your oven days |
| Bars and cocktails | An egg-free foam on sours and fizzes | One dose per drink, shaken to order |
| Foodservice and central kitchens | Mayonnaise, sauces and desserts at volume | By the kilo, from the 10L bag-in-box |
| Food manufacturing | Continuous lines and reformulation by weight | From the 1T IBC, dosed continuously |
Many businesses sit between two rows. A hotel runs a pastry section and a bar on the same product, and a central kitchen with a patisserie line works like a bakery on the days it pipes meringue. If that is you, read both.
Liquid or powder?
Sealed, both formats keep at least 12 months at room temperature, so the choice only begins once a pack is open. Opened liquid goes in the fridge and is used within 3 to 4 days; opened powder does not spoil, it just needs to stay dry and closed. Five questions settle it for most kitchens.
| Ask yourself | Liquid, if | Powder, if |
|---|---|---|
| Will an opened pack be used up within 3 to 4 days? | Yes, the pack turns over in time | No, the pouch waits for the next batch with no date attached |
| Is there chilled space for an opened pack? | Yes, it lives in the fridge, already at working temperature | No, the pouch lives on a dry shelf |
| Is the work continuous? | Yes, the 10L bag-in-box or the 1T IBC, with no reconstitution step | No, you make up what each batch needs |
| Does the product travel, or go to events? | Only with a cold chain | Yes, it travels dry |
| Does it go into a dry premix? | No | Yes, it goes into the premix as it is |
Busy weekends and quiet weekdays? Many kitchens keep both: liquid for the rush, powder for the rest. The conversion is fixed, so a recipe runs on either format without changing.
Which pack, for how much work
Every pack is easiest to picture by the number of egg whites it replaces, because that is how a recipe counts them.
| Pack | Egg whites | Who empties it |
|---|---|---|
| 1L Tetrapak, liquid | 33 | A pastry section, a bar with sours on the menu, a single site |
| 10L bag-in-box, liquid | 330 | A central kitchen drawing by the kilo each shift |
| 1T IBC, liquid | 33,000 | A production line dosing continuously |
| 30g pouch, powder | 15 | A first trial, or a bar testing a sour |
| 200g pouch, powder | 100 | A kitchen or a bar with uneven rotation |
| 3kg pouch, powder | 1,500 | A professional kitchen, or a dry premix on a line |
The powder is made up at 2g plus 30 ml of water per egg white, which gives 32g of aquafaba. The reconstitution page has the table from 1 to 20 egg whites.
Ordering for a professional kitchen
The 1L Tetrapak and the 200g pouch are sold online in most of our markets, and the buttons below take you there. The bag-in-box, the IBC and the 3kg pouch are quoted per project: tell us what you make and roughly how much of it each month through the contact form, and the technical sheet comes back with the answer.
The six application guides give the method, the troubleshooting and the dose per recipe for both formats, with a quantity calculator under each one, so your team can work from the same figures before the first delivery arrives.
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Frequently asked questions
Is the dose the same for the liquid and the powder?
Yes, counted in egg whites. 30g of liquid replaces one egg white, and so does 2g of powder made up with 30 ml of water. A batch is dosed by its egg white count in either format.
Which formats exist for high volumes?
The 10L bag-in-box replaces 330 egg whites and the 1T IBC 33,000; both are liquid, for continuous use with no reconstitution step. In powder, the 3kg pouch replaces 1,500 egg whites.
How long does an opened pack last?
Opened liquid is kept at 2 to 6 °C and used within 3 to 4 days. Opened powder does not spoil while it stays dry and closed. Sealed, both keep at least 12 months at room temperature.
Can a kitchen run liquid and powder side by side?
Yes, and many do: liquid for the days the pack turns over, powder for the irregular orders. The conversion is fixed, so the recipe does not change from one format to the other.
How do I order bulk aquafaba for a bakery, a bar or a production line?
The 1L Tetrapak and the 200g pouch are bought online. For the bag-in-box, the IBC or the 3kg pouch, describe your activity and your monthly volume through our contact form and we will quote per project.
How do I get the technical sheet?
Ask for it through our contact form, with your company, your country, the application and the estimated monthly volume. It is sent back with the answer.
Discuss your production needs
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
General enquiries: Get in touch