ALKALINE WATER LYE WATER KANSUI LIHIA 350 ml – MR BROWN

WARNING: THIS PRODUCT IS NOT INTENDED FOR DIRECT CONSUMPTION. USE ONLY AS A FOOD ADDITIVE IN MINIMAL QUANTITIES.

Alkaline Water (Lye Water, Kansui) MR BROWN 350 ml is a sodium hydroxide solution (E524) essential in Asian cuisine, especially for making authentic noodles. The use of Kansui imparts a characteristic springiness, yellow color, and unique flavor to the dough, typical of Japanese ramen or Chinese la mian. This food additive is the key to achieving the ideal texture that resists overcooking and pairs perfectly with broths and sauces.

Ingredients: Water, sodium hydroxide

Nutritional value per 100ml(g) :

Energy value: 278.68 kJ / 66.67 kcal
Fat: 0 g
of which saturates: 0 g
Carbohydrates: 13.3 g
of which sugars: 0g
Protein: 0 g
Salt: 6 g

Alkaline Water LYE WATER KANSUI LIHIA 350 ml from MR BROWN is a highly specialized food additive whose role in Asian cuisine cannot be overstated. It is the commercial name for a solution of sodium hydroxide, which functions as Kansui – a traditional ingredient crucial in Japanese and Chinese noodle production.

Historically, Kansui was a wood ash solution rich in potassium and sodium carbonates, used to alkalize the dough. Currently, its role is taken by pure sodium hydroxide (E524) or a mixture of potassium and sodium carbonates, which guarantees consistent quality and strength. Adding this alkaline water to wheat flour while kneading the noodles triggers a series of desired chemical reactions:

1. Texture and Springiness: The alkaline environment changes the structure of proteins (gluten) in the flour, leading to cross-linking, which gives the noodles the unique, 'rubbery' and springy texture, essential for ramen.
2. Color: The activation of flavonoid pigments in the flour results in the noodles acquiring a beautiful, natural, yellowish color without the need for adding eggs.
3. Flavor: Alkaline water gives the noodles a slightly soapy, characteristic flavor that complements the rich broths typical of ramen.

As this is a strongly alkaline solution, LYE WATER Alkaline Water should be used in minimal, precisely measured quantities, in accordance with recipes and always with caution. It is used not only for noodles but also for the alkalization of some vegetables and doughs (e.g., Chinese rice cakes) to change their consistency. This product is intended for professional culinary applications, allowing the recreation of authentic Asian flavors and textures in your own kitchen.