Straight Sapporo-Style noodles. High in hydration, the kansui in these noodles has a higher concentration of sodium for a very chewy, not-so-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 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: 35% Water, 1.25% Sea Salt, 0.3% Potassium Carbonate, 0.9% Sodium Carbonate, 0.10% Beta-Carotene | |
| Dough combinations | 3 |
| Ph level | 11.55-11.65 |
| Thickness/Width | 1.8 mm/1.8 mm |
| Recommended boiling time | 1 minute and 10 seconds |
| Storage | Please remove ice bags once delivered. Keep below 5 degrees |
| Shelf life | 14 days |
