Hi Rex,Thank you for the sales & fe

Hi Rex,

Thank you for the sales & feedback report above.

I did realize that there have a few comments said that the Mala flavour is overpowering and can’t taste the Tonkotsu soup base. Below is some suggestion for you to improve on this issue:

- Reduce the Mala oil, current recipe is using 20cc for each bowl, you can try to reduce to 15cc and see what is the feedback, if there have still have the same feedback, please try on 10cc instead
- Reduce the Ichimi Tongarashi (Chili Flake) in the Mala Oil process, you may reduce to 100gm

For the soup based thickness, you may reduce the thickness by adding another 10 Liter of the soft water at the final stage (final 1 hour boiling), and the brix reading will be 5.0…

Please do those R&D tasting to find out which is the best recipe to suit local taste bud and please update us if your side had confirmed the changes.

Please do not hesitate to contact me for future information.

Thank you.

結果 (繁體中文) 1:

Hi Rex,

Thank you for the sales & feedback report above.

I did realize that there have a few comments said that the Mala flavour is overpowering and can’t taste the Tonkotsu soup base. Below is some suggestion for you to improve on this issue:

- Reduce the Mala oil, current recipe is using 20cc for each bowl, you can try to reduce to 15cc and see what is the feedback, if there have still have the same feedback, please try on 10cc instead
- Reduce the Ichimi Tongarashi (Chili Flake) in the Mala Oil process, you may reduce to 100gm

For the soup based thickness, you may reduce the thickness by adding another 10 Liter of the soft water at the final stage (final 1 hour boiling), and the brix reading will be 5.0…

請做那些R＆d品嚐，以找出哪些是適合當地的味蕾和請更新我們，如果你身邊已經證實了變化的最佳配方。

請不要猶豫與我聯繫為未來的信息。

謝謝。

結果 (繁體中文) 2:

嗨雷克斯，

感謝您提供上述銷售和回饋報告。

我確實意識到，有一些評論說，馬拉的味道是壓倒一個，不能品嘗通松湯基地。以下是一些建議，您可以改進此問題：

- 減少馬拉油，目前的配方是使用20cc為每個碗，你可以嘗試減少到15cc，看看什麼是回饋，如果仍然有相同的回饋，請嘗試10cc代替
- 在馬拉石油工藝中減少Ichimi Tongarashi（奇利片），您可以減少到100gm

對於湯的厚度，你可以通過在最後階段（最後1小時沸騰）再加10升的軟水來減少厚度，而brix讀數將是5.0...

請做那些研發品嘗，找出誰是適合當地味蕾的最佳食譜，請更新我們，如果你的一方已經確認的變化。

請不要猶豫，與我聯繫，以瞭解更多資訊。

謝謝。

結果 (繁體中文) 3:

嗨，雷克斯，
感謝您提供上述銷售和迴響報告。
我確實意識到，有一些評論說，馬來風味是壓倒性的，不能品嘗湯的湯基。以下是您在這個問題上的一些改進建議：
-减少馬拉油，現時的配方是每碗20毫升，你可以嘗試减少到15毫升，看看有什麼迴響，如果仍然有相同的迴響，請嘗試10毫升代替。
-在麻辣油的加工過程中，將一味通關（辣椒片）减少到100克。
對於基於湯的厚度，你可以在最後階段（最後1小時煮沸）再加入10昇軟水來减少厚度，糖度讀數將為5.0…
請做這些研發品嘗，找出最適合本地味蕾的配方，如果你方已確認更改，請更新我們。
請隨時與我聯系以獲取更多資訊。
謝謝您。