How to get VERY AQUAFABA in the United Kingdom

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

1. Tell us 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. A line about the project helps.
2. We come back 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 a first order can sit in the dry store until you need it.

An Amazon UK listing is planned. When it is live, this page will link to it, and the 1L carton will be a click away.

You don't need an exact figure, a rough monthly one is enough for us to quote. The easiest way to get there is to think in the recipes you make. A sour takes 25g of aquafaba, so a bar pouring ten a night is around 8 litres a month. A batch of meringue takes 150g, a batch of mayonnaise 60g. Count your batches, and if the sum is hard to picture, each application guide has a calculator that does it for you.

To give you a sense of scale: a 1L Tetrapak is 33 egg whites, enough for 40 sours or 6 batches of meringue. A busy cocktail bar goes through one a week. A hotel group or a central kitchen is closer to the 10L bag-in-box.

Both are the same aquafaba. Liquid is ready to pour and lives in the fridge once opened, for 3 to 4 days. Powder is mixed with water when you need it, and an opened pouch keeps until you need it, dry and closed.

So if you use it most days, ask for liquid. If you use it now and then, or your fridge is already full, ask for powder. And if your weekends are busy and your weekdays quiet, many bars keep both. The bars and cocktails page and the pastry and bakery page take it further.