Allergen warning:Contains milk and dairy products.
*** Gluten free ***
It is packaged in the same environment WITHOUT CONTACT with other products containing gluten.
It is completely homemade and produced with baby-friendly content. Dried in the most healthy drying conditions. Sugar, starch, additives, preservatives, leavening agents, coloring etc. Does not contain chemicals.
***Sour tarhana yeast is not used. Unsalted Capia Pepper paste is used.***
It is produced according to the baby's taste.
Production date and expiry date are written on the package, respectively.
Note:Due to the disruptions in the supply of Tarhana packaging, it is possible to ship in a glass jar (1st image) or in a packaging suitable for food contact (2nd image).
Cooking Suggestion:Take 1 tablespoon of tarhana in a small pot. Add 1 glass of water (you can increase or decrease the amount of water according to the consistency you want) and mix the tarhana and start cooking on medium heat. Add 1 teaspoon of butter, which is close to cooking, and cook for another minute or two, stirring.
Why Goat Milk?
Being the first to produce goat milk supplementary food in Turkey, Chef Anne set out by considering the fact that goat milk is a very rich source of nutrients in terms of vitamins, minerals and fatty acids. Goat milk has more chemical and physical similarities to breast milk in infant nutrition compared to other milk types. Goat's milk contains 10% less lactose than cow's milk. The most important difference between cow's milk and its protein and fat structure.
The protein content of goat's milk is 3.6 grams, which is higher than cow's milk. The largest group of proteins in milk is casein, making up about 80 percent of the total protein content. Casein is also divided into groups within itself. Examples of these are alpha-s1, alpha-s2, A2 beta-casein, A1 beta-casein. Instead of A1 casein, which has an inflammatory effect, goat milk contains A2 casein, which does not have this effect. When A1 casein-containing milk is consumed, it causes bloating, gas and discomfort, while when A2 type milk, ie goat milk, is consumed, besides many health benefits, it also provides convenience for the digestion of people with milk intolerance. Casein particles, the main protein of goat's milk, are small in size and very soft in structure. Of the casein proteins, alpha-s1 allergenic protein is much less in goat milk. Therefore, it causes less inflammation, the risk of allergies is lower. Babies and children who have difficulty in digestion due to the structure of casein can easily digest goat milk.
Cow's milk contains high levels of chain fatty acids such as 15-20%, while goat milk has 30-35% chain fatty acids and therefore has a more intense taste and texture. In addition, goat milk is naturally homogenized. Because the fat globule diameter is 1 micron in goat's milk and 17-18 micron in cow's milk and it makes a softer clot in human stomach. For this reason, it is more suitable for babies, children and people with sensitive stomachs and can be digested more easily. Although goat milk has a higher value in terms of lipid content, it has a lower cholesterol ratio than other types of milk.
NOTE:You can use our baby rusk as a bread crumb to offer your baby tarhana soup even more nutritiously. Our whole grain, olive oil, yoghurt and basil baby rusks go very well with our tarhana soup.
*** The product should not be taken with a damp spoon.***
The product shelf life is 1 year.
* Contains natural sugar, no added sugar. **Does not contain added salt. Contains sodium from the nature of foods.