This noodle works amazingly as dipping noodles for Tsukemen. It would also work very well with broth-less ramen. This noodle has a larger rough “cut” area that is fantastic for thick sauces and dipping broth to adhere to. This is our higher hydration noodles with the lowest concentration of kansui for chewy yet soft noodle texture.
We use locally milled flour. Our flour is milled using a blend of very hard Canadian wheat and hard British wheat and local light rye flour for an earthy taste.
| Ingredients | Dry mix: 75% Canadian-British Flour (+13.2% protein), 25% Light Rye Flour (7.3% protein) |
| Wet mix: 35% Water, 1.25% Sea Salt, 0.2% Potassium Carbonate, 0.8% Sodium Carbonate | |
| Dough combinations | 2 |
| Ph level | 11.55-11.65 |
| Thickness/Width | 2.3 mm/2.5 mm |
| Recommended boiling time | 2 minutes and 45 seconds |
| Storage | Please remove ice bags once delivered. Keep below 5 degrees |
| Shelf life | 14 days |
*Please note this is our original recipe, contact us if you would like a custom recipe. Prices might vary depending on your requirements.
Please contact enquiries@komuginoodles.co.uk for more information related to this product.
