<ul><li>Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate</li><li>Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate</li><li>Type 3 is recommended for a thin noodle with lower hydration. This mix gives the noodle a firmer bite and aids in water absorption and retention, making the dough easier to work with and less susceptible to drying out. 80% Potassium Carbonate, 15% Sodium Carbonate, 5% Sodium Phosphates</li><li>Dissolve Kansui Powder into water before adding to flour to make fresh ramen noodle dough</li><li>Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color.</li></ul><br><br>Kansui is used to make fresh ramen noodles. Kansui Powder is mixed into water and then added to flour to make the noodle dough. Without kansui it's not ramen. Four mixes of Kansui Powder are available from Ramen Supply Company.

Kansui Powder Variety 3-Pack

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