Facts and figures
Aquafaba reference: facts and figures for professionals
You are halfway through a prep sheet and need one number: the dose per egg white, the opened-pack window or the quantity in a pouch. This is the lookup page for those figures. Use the linked guides when you need the method, troubleshooting or a production decision. Updated: .
How much aquafaba do you use?
| What you replace | Liquid VERY AQUAFABA | Powder |
|---|---|---|
| One egg white | 30g | 2g + 30 ml water |
| One whole egg | 45g | 45g of made-up aquafaba |
| One egg yolk | 15g + 10g oil | 15g of made-up aquafaba + 10g oil |
For powder, 2g with 30 ml of water gives 32g of prepared aquafaba. Check the powder reconstitution table when you need to prepare several egg-white equivalents at once.
How long can you keep it?
Unopened liquid and powder keep for at least 12 months at room temperature. Once opened, keep liquid at 2 to 6 °C and use it within 3 to 4 days; keep powder dry and closed and use it by the best-before date on the pouch.
Opened liquid can also be frozen at -18 °C for up to 3 months in portions of 30 to 50g. Check the storage method before freezing or thawing an opened pack.
How much does each pack contain?
| Pack | Egg-white equivalents |
|---|---|
| 1L Tetrapak | 33 |
| 10L bag-in-box | 330 |
| 1T IBC | 33,000 |
| 30g powder pouch | 15 |
| 200g powder pouch | 100 |
| 3kg powder pouch | 1,500 |
Compare the packs when you know how much you use and how quickly you will finish an opened liquid pack, or let the pack finder name one from your week.
What is in it?
The label reads water and chickpeas, with no additives and no preservatives, and the product contains none of the 14 EU allergens. What's in VERY AQUAFABA gives the ingredients, the labels and the dates on the pack, and is aquafaba vegan? answers that question for the product and for the finished dish.
Where do you go for the method?
Use the application guide for the preparation in front of you. Meringue covers whipping, sugar and drying. Chocolate mousse covers the foam and chocolate temperatures. Mayonnaise covers the 5:1 oil-to-aquafaba emulsion. Baking covers whole eggs, whites and hydration adjustments. Macarons covers macaronage, resting and baking. Cocktails use 20 ml per drink.
When a batch is not behaving, each guide carries a table of what you see, why, and the fix for its recipe. Start with what you can see in the bowl, then work back through the method before changing the amount of aquafaba.
