Ramen Supply Company Kansui Powder Type 2 – 6 oz potassium & sodium carbonate blend for balanced chew and pale golden noodles

Ramen Supply Company Kansui Powder Type 2 is a 60% potassium carbonate / 40% sodium carbonate blend designed to give fresh ramen noodles a balanced chew, spring, and pale golden color when dissolved into your noodle water.

If you make fresh ramen at home or in a small commercial kitchen, kansui is the simple alkaline ingredient that changes plain wheat dough into authentic ramen. This Type 2 formula sits between chewy and firm — ideal for medium-thickness noodles — and dissolves into water so you can control hydration and texture before adding flour. Use it sparingly: a little goes a long way toward flavor, bite, and noodle color.

How does Type 2 kansui affect noodle texture and bite?

Type 2 kansui balances potassium and sodium carbonates to create a middle ground between softness and firmness. It enhances gluten behavior, producing noodles that spring back without becoming overly dense.

• Gives medium-thickness noodles a lively, resilient chew.
• Promotes even gluten structure for consistent bite across the strand.
• Helps dough retain moisture for easier rolling and cutting.

How do I use this kansui powder in a fresh ramen recipe?

Dissolve the measured kansui into the recipe’s water before combining with flour to ensure even distribution. Adjust the amount by noodle thickness and desired chew; less for softer, more for firmer noodles.

• Dissolve kansui fully in warm water, then mix into flour to form dough.
• Start with recipe-recommended ratios and tweak by 5–10% for texture changes.
• Rest dough after mixing to hydrate flour and stabilize gluten for cleaner cuts.

Will this kansui change noodle color and flavor?

Yes — alkalinity alters both appearance and taste without adding salt. Expect a subtle pale gold tint and the classic, slightly savory ramen profile that differentiates ramen from plain wheat noodles.

• Creates the traditional pale yellow to golden hue seen in ramen.
• Contributes mild umami-like notes and a rounded savory finish.
• Does not contain flavorings; effects come from pH changes to the dough.

How does Type 2 compare to other kansui types?

Type 2 is formulated for medium noodles: it’s firmer than Type 1 but less aggressive than Type 3. If you want chewier thick noodles choose Type 1; for thin, low-hydration firm noodles, Type 3 is preferable.

• Type 1: 100% sodium carbonate — better for thicker, chewier noodles.
• Type 2: 60% potassium / 40% sodium carbonate — balanced medium texture.
• Type 3: higher potassium blend with phosphates — firmer thin noodles and improved water retention.

Who is this for? Home cooks, ramen hobbyists, and small-batch noodle makers who want reliable, consistent results when making fresh medium-thickness ramen. If you’re dialing in texture, color, and handling — and prefer to mix your alkalized water separately for control — Ramen Supply Company Kansui Powder Type 2 gives you a predictable, professional-grade ingredient in a convenient 6-ounce size.

Ingredients

Sodium Carbonate, Potassium Carbonate