Recipe(Hakata Ramen)
| Hakata Ramen | 13th.JUN. 2017 | |||||||
| J.N.I.E. | ||||||||
| 【Combination】 | ||||||||
| Wheat Flour(Ryujin) | 100% | 3KG. | ||||||
| (Total Water Rate) | (29%) | (870G.) | ||||||
| Water | 28% | 840G. | ||||||
| Kansui(Aka Kansui) | 1% | 30G. | ||||||
| (Mixing) High speed 12 min. + Low speed 8 min. | ||||||||
| Aging 10min. in the mixing machine. | ||||||||
| 【Roll Operation】 | ||||||||
| Process | Join
together (Fukugoh) | Aging (Jukusei) | Pressing (Atsuen) | |||||
| Roll diameter (CM.) | 24CM.*24CM⇒30CM. (Roll-1*Roll-2⇒Roll-3) ※Repeat this process two times. | Above | 24CM. →18CM.→15CM.→12CM. | |||||
| Thickness (MM.) | 60min. | |||||||
| Press ratio (%) | 50% | 40～30% 20～10% | ||||||
| Cutter Noodle length Final thickness | #28Kaku Straight | #26Kaku Straight | ||||||
| 330MM. | 320MM. | |||||||
| 1.10MM. | 1.20MM. | |||||||
| Noodle weight | 110G. | 110G. | ||||||
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