How to get VERY AQUAFABA in Belgium

Tell us about your kitchen, and we take it from there. Here's how to order aquafaba from us:

1. Send us a few lines about what you make and roughly how much each month. The form at the foot of this page asks for your company, the application and an estimated monthly volume.
2. We reply with the formats we can send you, the technical sheet and a quote, including the minimum order and the lead time for your volume.
3. You order. Sealed, the packs keep at least 12 months at room temperature, so nothing has to be used the week it arrives.

An Amazon listing for Belgium and the Netherlands is planned. When it is live, this page will link to it.

A rough monthly figure is enough. Think in the desserts you plate: a batch of chocolate mousse takes 120g of aquafaba for about 6 portions, so a restaurant serving sixty portions a week is around 5 litres a month. A batch of macarons takes 120g, a batch of meringue 150g. Each application guide has a calculator that does the sum for your recipe.

To give you a sense of scale: a 1L Tetrapak is 33 egg whites, which is 8 batches of mousse or 8 of macarons. A 200g pouch of powder is 100 egg whites. A pastry kitchen piping most days goes through a Tetrapak in a few days; a restaurant with mousse as one dessert among several is better served by a pouch.

Same aquafaba, two states. The liquid pours from the fridge already at whipping temperature and, once opened, is used within 3 to 4 days. The powder is made up with water when you need it, 2g and 30 ml per egg white, and an opened pouch keeps until you need it, dry and closed.

A pastry kitchen that whips most days asks for liquid. A restaurant that sets a mousse now and then asks for powder, so nothing goes off between menus. A chocolate line folding aquafaba in every day is closer to the 10L bag-in-box. The chocolate mousse guide and the pastry and bakery page take it further.