Hakubaku 合康贝谷 Japan
Wheat is much richer in nutrients such as calcium, iron, zinc and dietary fiber than rice, and noodles are the most effective way to supplement natural food after completing the initial transition of complementary food addition with iron-fortified rice cereal. Hakubaku comes from Japan, which has always paid attention to the quality of ingredients, and it took 12 years to develop a machine to remove the black thread of wheat grains, and became a pioneer in the popularization of wheat rice in Japan, and its refined wheat products account for more than 60% of the market share in Japan. Like China, Japan has a deep noodle-eating culture, with its flour crushing and somen somen techniques being among the best in the world. Hakubaku noodles are produced and produced entirely in Japan, using vacuum kneading and a two-stage aging technique to achieve a smooth, springy texture that is close to that of hand-rolled noodles without adding salt. The reason why babies can't eat ordinary noodles with their parents is because in order to improve gluten, ordinary noodles often add a lot of salt, which will cause greater pressure on the baby's kidneys. Hakubaku's two-stage aging technology combines flour particles and water to make the noodles bounce and remove sodium from the ingredients, making them truly salt-free. ...