Dried chickpea cooking liquid for whipping and recipes with plant-based foam.

How to use:

• Meringue: reconstitute with water, whip and use in a plant-based meringue recipe.
• Mousse: gently fold whipped aquafaba into the prepared base following your recipe.
• Cream: use in a whipped plant-based cream recipe with its specified stabilizer.
• Mayonnaise: use reconstituted aquafaba as an emulsion component in a tested recipe.
• Baking: add to cakes, cookies or pancakes using a recipe formulated for aquafaba.

Tip: To reconstitute, mix 1 teaspoon of powder with 2–3 teaspoons of water, leave for 5 minutes and whip. The amount needed to replace an egg or white depends on the recipe and intended function.

Ingredients: 100% dried chickpea cooking liquid powder.

Nutrition per 100 g:
Protein: 21.83 g.
Fat: 0.5 g.
Carbohydrates: 15.5 g.
Energy: 154 kcal.