{"product_id":"ramen-supply-company-kansui-powder-type-2-6-oz-potassium-sodium-carbonate-blend-for-balanced-chew-and-pale-golden-noodles","title":"Ramen Supply Company Kansui Powder Type 2 – 6 oz potassium \u0026 sodium carbonate blend for balanced chew and pale golden noodles","description":"\u003cp\u003e\u003cstrong\u003eRamen 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Type 2 kansui affect noodle texture and bite?\u003c\/h3\u003e\n\u003cp\u003eType 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGives medium-thickness noodles a lively, resilient chew.\u003c\/li\u003e\n  \u003cli\u003ePromotes even gluten structure for consistent bite across the strand.\u003c\/li\u003e\n  \u003cli\u003eHelps dough retain moisture for easier rolling and cutting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I use this kansui powder in a fresh ramen recipe?\u003c\/h3\u003e\n\u003cp\u003eDissolve 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDissolve kansui fully in warm water, then mix into flour to form dough.\u003c\/li\u003e\n  \u003cli\u003eStart with recipe-recommended ratios and tweak by 5–10% for texture changes.\u003c\/li\u003e\n  \u003cli\u003eRest dough after mixing to hydrate flour and stabilize gluten for cleaner cuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this kansui change noodle color and flavor?\u003c\/h3\u003e\n\u003cp\u003eYes — 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCreates the traditional pale yellow to golden hue seen in ramen.\u003c\/li\u003e\n  \u003cli\u003eContributes mild umami-like notes and a rounded savory finish.\u003c\/li\u003e\n  \u003cli\u003eDoes not contain flavorings; effects come from pH changes to the dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does Type 2 compare to other kansui types?\u003c\/h3\u003e\n\u003cp\u003eType 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eType 1: 100% sodium carbonate — better for thicker, chewier noodles.\u003c\/li\u003e\n  \u003cli\u003eType 2: 60% potassium \/ 40% sodium carbonate — balanced medium texture.\u003c\/li\u003e\n  \u003cli\u003eType 3: higher potassium blend with phosphates — firmer thin noodles and improved water retention.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSodium Carbonate, Potassium Carbonate\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much kansui should I use for 500 g flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: For 500 g flour, start with about 6–10 grams of dissolved kansui and adjust by texture; increase slightly for firmer noodles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute kansui with baking soda?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: You can use baked baking soda (sodium carbonate) as a substitute, but kansui Type 2 gives a more balanced potassium-sodium profile for medium noodles.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Ramen Supply Company","offers":[{"title":"Default Title","offer_id":67623432880211,"sku":"B097N3BSMJ","price":69.98,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/ramen-supply-company-kansui-type-2-front-packaging.jpg?v=1791446353","url":"https:\/\/spicestosnacks.ca\/products\/ramen-supply-company-kansui-powder-type-2-6-oz-potassium-sodium-carbonate-blend-for-balanced-chew-and-pale-golden-noodles","provider":"Spices To Snacks","version":"1.0","type":"link"}