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07-10-2024, 08:12 PM
History of Kansui.
There is no a clear origin of the kansui powder (lye water), but it is said that 1700 years ago the water gushing from a lake in the Chinese countryside was used to knead the wheat. The main component of this water was "sodium carbonate". After that, the lake was dried up during a hot season and the substances left on the shore and on bottom of the lake were used as water- soluble salts.
In Taiwan then the flour was mixed with lye water from baking plant roots, stems and leaves. The main component of this kind of kansui is "potassium carbonate".
https://www.ramen.jp/english/useful/secr...ye%20water.
There is no a clear origin of the kansui powder (lye water), but it is said that 1700 years ago the water gushing from a lake in the Chinese countryside was used to knead the wheat. The main component of this water was "sodium carbonate". After that, the lake was dried up during a hot season and the substances left on the shore and on bottom of the lake were used as water- soluble salts.
In Taiwan then the flour was mixed with lye water from baking plant roots, stems and leaves. The main component of this kind of kansui is "potassium carbonate".
https://www.ramen.jp/english/useful/secr...ye%20water.
