Features
This product has been designed to expand all the possibilities of using Aquafaba (being a powder, and not containing water) it is instantly and easily applicable to any base and has a higher whipping power than liquid Aquafaba (as in the case of Awp vs. egg white); its formula is standardized (not as in the case of liquid aquafaba), giving always homogeneous results, and it is free of products present in the cooked legume industry (chemicals such as BPA).
In addition to its outstanding aerating and emulsifying properties, it has gelling (coagulation of proteins, as in the case of egg white and yolk and gelling of starches) and thickening properties.
Powder presentation, almost neutral smell, and flavor.
Applications
Creation of vegan meringues, mousses, sponge cakes, mousses, and macarons.
Substitute for egg whites in sweet and savory recipes.
Curiosities
Aquafaba or aquafava (AF) is the name given to the cooking water of chickpeas, which contains starches, proteins and saponins (substances that aerate a liquid or semi-liquid base). The concentration of proteins, starches and saponins in AF is responsible for the high aerating capacity of this product. Due to its rising capacities, it has been used in the vegan world for the preparation of meringues, sponge cakes, macarons… its convenient use and its easy availability, this ingredient is considered in veganism as the best substitute for egg whites. Aquafaba has become popular even outside the vegan world because of the stability of the foams it forms, even when baked.
Aquafaba has been a recently discovered ingredient in the world of gastronomy (2014), and is attributed to French chef Joel Roessel (in the search for egg white substitutes in vegan pastry) and American engineer Goose Wohlt (who coined the term). Since then, the vegan market (which has grown exponentially) has expanded the use of this ingredient.
Dosage
20 – 40 gr / Kg en espumas y aires
20 – 50 gr / Kg en merengues y mousses
30 – 50 gr / Kg en masas batidas, macarons y merengue cocido
