Hi there,
I've just found out that you can buy potassium carbonate solution here in the UK from the chinese/asian supermarkets under the name of 'lye water'
Potassium carbonate is often called for in the snus recipes I've seen on the net - and it seems to be interchangeable with Sodium carbonate which we all know you can make by putting bicarbonate of soda (baking soda in the USA) in the oven for an hour on medium heat. However it is really hard to make sodium carbonate dissolve completely in water and this solution being freely available in the shops is going to be very convenient for me - plus it's food grade.
The brand I got is Tung Chun - but there are many others. It is 42% Potassium carbonate on the ingredients which should be by weight under UK food labelling laws. That means that if a recipe asks for 10 grams of potassium carbonate I need to add 24g of the solutionand reduce the amount of water in the recipe if necessary.
The recipe I have for the old Finnish brand Strengbergs calls for no sodium carbonate, but a mix of ammonium carbonate (can't find that anywhere!) and potassium carbonate as the freebasing agent. My recipes so far have been with limited success - so maybe this new ingredient will help a bit.
I hope it helps others out there too.
Squeezy
I've just found out that you can buy potassium carbonate solution here in the UK from the chinese/asian supermarkets under the name of 'lye water'
Potassium carbonate is often called for in the snus recipes I've seen on the net - and it seems to be interchangeable with Sodium carbonate which we all know you can make by putting bicarbonate of soda (baking soda in the USA) in the oven for an hour on medium heat. However it is really hard to make sodium carbonate dissolve completely in water and this solution being freely available in the shops is going to be very convenient for me - plus it's food grade.
The brand I got is Tung Chun - but there are many others. It is 42% Potassium carbonate on the ingredients which should be by weight under UK food labelling laws. That means that if a recipe asks for 10 grams of potassium carbonate I need to add 24g of the solutionand reduce the amount of water in the recipe if necessary.
The recipe I have for the old Finnish brand Strengbergs calls for no sodium carbonate, but a mix of ammonium carbonate (can't find that anywhere!) and potassium carbonate as the freebasing agent. My recipes so far have been with limited success - so maybe this new ingredient will help a bit.
I hope it helps others out there too.
Squeezy
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