Usually paired with the all-favourite Hakata-style ramen. These noodles work very well with Tonkotsu broth. The thin noodles create a great “wall” when slurping for a rich broth to adhere to. We use a high concentration of potassium in the kansui for a very firm noodle.
We use locally milled flour. Our flour is milled using a blend of very hard Canadian wheat and hard British wheat. The end product is a very high protein flour that delivers beautiful chewy noodles. We also add a 1% of Vital Wheat Gluten to increase protein content.
| Ingredients | Dry mix: 99% Canadian-British Flour (+13.2% protein), 1% Vital Wheat Gluten |
| Wet mix: 25% Water, 1.25% Sea Salt, 0.8% Potassium Carbonate, 0.2% Sodium Carbonate | |
| Dough combinations | 3 |
| Ph level | 11.55-11.65 |
| Thickness/Width | 1.3 mm/1.3 mm |
| Recommended boiling time | 1 minute |
| Storage | Please remove ice bags once delivered. Keep below 5 degrees |
| Shelf life | 14 days |
