We are proud to present pasta, which is the darling of babies, in its healthiest and most delicious form. We produced a first in Turkey with goat's milk and vegetables, especially for our babies.
Ingredients: Durum wheat semolina, goat milk (12.8%), pumpkin juice (12%), (made from 100% pumpkin).
Allergen information: Contains gluten (wheat).
*Does not include cow's milk and products.*
Cooking Suggestion: Take 50 grams of pasta (approximately 1 handful) in a small pot. Add boiling water to the level of 1-2 inches above the ingredients. Add 1 teaspoon of butter and cook on low heat by absorbing the water. You can add boiling water little by little as needed. It cooks in a shorter time than normal pasta. Take care not to overcook. According to your baby's taste and month, sauce, yogurt, etc. You can serve with
Cooking with the shrink method prevents the loss of vitamins. Cooking by straining is not recommended as it causes serious vitamin loss.
Why Goat Milk?
The Chef Anne, who produced goat milk pasta for the first time in Turkey, set out by taking into account that goat milk is a very rich food source 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 flavor 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.
Net: 250 g
Store in a dry and cool place away from sunlight.
Shelf life is 1 year from the date of manufacture.