EN
DA
- New
Lye Water 500ml, Mee Chun
- 60813
Mee Chun Lye water is a strongly alkaline liquid used in both Asian and European cooking to alter the dough's structure, color and flavor – and to give the finished product a very distinctive character.
In Asian cuisine, lye water is used, among other things, in mooncakes, Japanese ramen noodles and classic Chinese alkaline zongzi (rice dumpling). The high pH makes rice and dough more elastic and smooth in texture, gives a beautiful golden-yellow color, and adds a slight alkaline aroma and a mild mineral taste.
In Europe, lye water is used especially in German Laugenbrezeln (pretzels), where it contributes a deep brown crust, a slight bitterness and a firm, almost leathery surface.
Perfect for both professionals and food enthusiasts who want to recreate authentic recipes with precision.
NOTE: Use only in heat-treated food and in small amounts – MUST NOT be drunk or used undiluted.
Produktspecifikationer
Data sheet
- Country of origin
- Hong Kong
- Hovedlager Roholmsvej (stk)
- 0
- Nørrevoldgade butikslager (stk)
- 0
- Torvehallerne butikslager (stk)
- 0
- Godthåbsvej butikslager (stk)
- 0
- Amagerbrogade butikslager (stk)
- 0
- Brands
- Mee Chun
- "Kolli" — "package" (also used as "parcel", "item" or "consignment" in a shipping context)
- 12,000000
- Storage
- Tørt, undgå direkte sollys.
- Net unit
- g
- Gross weight (g)
- 955
- Width
- 70
- Height
- 250
- Length
- 70
- Box width (mm)
- 320
- Box height (mm)
- 270
- Box length (mm)
- 250
- Box net weight (g)
- 6000
- Kasse bruttevægt (g)
- 11400
Næringsindhold
- Nutritional information per g/ml
- 100
- Energy (kj-kcal)
- 254-60
- Kulhydrag (g)
- 14
- Protein (g)
- 0,7
- Salt (g) — Salt (grams)
- 0,24
Ingredienser
Ingredients: water, potassium carbonate (E501).
Mee Chun Lye water is a strongly alkaline liquid used in both Asian and European cooking to alter the dough's structure, color and flavor – and to give the finished product a very distinctive character.
In Asian cuisine, lye water is used, among other things, in mooncakes, Japanese ramen noodles and classic Chinese alkaline zongzi (rice dumpling). The high pH makes rice and dough more elastic and smooth in texture, gives a beautiful golden-yellow color, and adds a slight alkaline aroma and a mild mineral taste.
In Europe, lye water is used especially in German Laugenbrezeln (pretzels), where it contributes a deep brown crust, a slight bitterness and a firm, almost leathery surface.
Perfect for both professionals and food enthusiasts who want to recreate authentic recipes with precision.
NOTE: Use only in heat-treated food and in small amounts – MUST NOT be drunk or used undiluted.