Yibeixiong is a national trendy brand founded by three fathers that specializes in infant snacks. What is particularly recommended is its soft white nutritious low-gluten flour with zero sodium content. It protects the baby's healthy growth and strengthens nutrients such as calcium, iron, and zinc. The flour is more delicate, more suitable for the baby's gastrointestinal absorption, and provides healthy nutrition. The flour raw material is selected wheat core flour, which is finely ground and has a better taste. All in all, I have repurchased it several times and the products are indeed not rough. I recommend buying it.

How to choose the best flour for your baby? It is enough to remember these two points

Children can add complementary foods after six or seven months. There are many types of complementary foods, many of which require the use of flour, so mothers have high quality requirements for flour. It’s also extremely high. Faced with a wide variety of flours, I don’t know how to choose. I hope I can give mothers some practical reference based on my experience.

First, the safety of flour

For babies, food safety is the first prerequisite. The baby's gastrointestinal tract is not mature, so be sure to choose flour without any additives. Whitening agents, gluten enhancers, etc. will irritate the baby's gastrointestinal tract. In severe cases, it may even affect physical development and cause cancer. However, flour is powdery. It is difficult to judge with the naked eye whether there are additives in a product. The ingredient list of some flour products will indicate the name of the additive, but some will not indicate it even if it is added. This is difficult to identify and can only be judged by looking at the color, smelling the taste, and touching the powder.

There are trace amounts of carotene in wheat, so the flour should be milky white or yellow in color; after adding a whitening agent, an oxidation reaction occurs, and the flour turns into snow white or pale white. Flour without whitening agent should have a light wheat aroma and fresh fragrance, while flour with whitening agent added will have a bland or slightly chemical smell. At the same time, because the noodles are powdery, they have strong odor and moisture absorption capabilities. If they are re-dried after getting damp, they will have a musty smell. It is best to smell a slight wheat aroma. High-quality flour feels slightly astringent. Flour mixed with talcum powder, lime powder and other substances will feel slippery.

Second, the nutritional value of flour

Wheat core flour, also known as wheat heart flour, is wheat flour ground from the endosperm of the center part of wheat. The powder is white and the gluten quality is good. It is a high-quality flour with higher processing precision than special refined flour. It is suitable for making various high-end Western-style pastries. The product is crystal clear and smooth, has a strong taste, rich wheat aroma, is rich in nutrients, and will not become rotten after being cooked for a long time, nor will it become mixed with soup. The closer it is to the center of the wheat endosperm, it means lower ash content and higher gluten quality; it means a more natural and pure flour color, and a smoother and stronger pastry texture.