Where to buy
How to get VERY AQUAFABA in the Netherlands
A vegan cake that rises, a meringue that holds, a mousse that sets: VERY AQUAFABA is chickpea aquafaba, a plant-based egg white that whips, binds and emulsifies like the real thing. We're not in a Dutch online shop yet, so for now the way to get it is to write to us. Tell us what you bake and roughly how much, and we'll come back with the formats, the technical sheet and a quote. Updated: .
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
How to order in the Netherlands
Tell us about your bakery or kitchen, and we take it from there. Here's how to order aquafaba from us:
- Write to us with what you bake 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. A line about the project helps.
- 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.
- You order. Sealed, the packs keep at least 12 months at room temperature, so a first order can wait in the dry store until the next vegan request comes in.
An Amazon listing for the Netherlands and Belgium is planned. When it is live, this page will link to it.
How much should you ask for?
A rough monthly figure is all we need. For a bakery the simplest way to get there is to count the eggs you would replace: one whole egg is 45g of aquafaba, one egg white 30g. A bakery that swaps thirty eggs a day is around 41 litres a month; a batch of meringue is 150g. If you would rather not do the sum, the substitution calculator converts a whole recipe.
To give you a sense of scale: a 1L Tetrapak replaces 22 whole eggs or 33 egg whites, which is 6 batches of meringue. A 200g pouch of powder replaces 100 egg whites. A bakery with an egg-free line every day goes through a Tetrapak in a few days; one with the occasional vegan order is better served by a pouch.
Liquid or powder: which should you ask for?
They are the same aquafaba in two states. The liquid pours straight into the mixer and, once opened, lives in the fridge for 3 to 4 days. The powder is mixed 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.
For a daily egg-free line, ask for liquid: the pack turns over well inside its 3 to 4 days. For the occasional vegan order, ask for powder: nothing goes off between orders. Many bakeries keep both. One thing to know when you replace whole eggs: aquafaba brings more water than an egg, so bring the other liquids down by 5 to 10 percent. The baking guide covers it bake by bake, and the pastry and bakery page plans the week around what keeps.
Ready to order in the Netherlands?
Fill in the form at the foot of this page and we come back with the formats, the technical sheet, the quote and the lead time for your volume.
