Recipe(Standard Japanese Ramen)
| Standerd Japanese Ramen (Shoyu, Miso) | 13th.JUN. 2017 | |||||||
| J.N.I.E. | ||||||||
| 【Combination】 | ||||||||
| Wheat Flour(Ryujin) | 100% | 3KG. | ||||||
| (Total Water Rate) | (36%) | (1,080G.) | ||||||
| Water | 33% | 1,002G. | ||||||
| Kansui(Aka Kansui) | 1.6% | 48G. | ||||||
| Salt | 1% | 30G. | ||||||
| (Mixing) High speed 8 min. + Low speed 5 min. | ||||||||
| 【Roll Operation】 | ||||||||
| Process | Join
together (Fukugoh) | Aging (Jukusei) | Pressing (Atsuen) | |||||
| Roll diameter (CM.) | 24CM.*24CM⇒30CM. (Roll-1*Roll-2⇒Roll-3) | Above | 24CM. →18CM.→15CM.→12CM. | |||||
| Thickness (MM.) | 60min. | |||||||
| Press ratio (%) | 50% | 40～30% 20～10% | ||||||
| Cutter Noodle length Final thickness | #20Kaku Wave | #22Kaku Wave | ||||||
| 260MM. | 270MM. | |||||||
| 1.50MM. | 1.40MM. | |||||||
| Noodle weight | 120G. | 120G. | ||||||
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