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BIO

Serek homogenizowany BIO

Serki Bakoma BIO, to idealna propozycja dla konsumentów którzy poszukują produktów najwyższej jakości.

Serek Bakoma BIO to to lekka przekąska tylko ze składników posiadających certyfikat BIO. Jest to gwarancja, że uprawiano je bez użycia nawozów sztucznych i pestycydów, nie były genetycznie modyfikowane a pasza krów pochodzi z własnej produkcji gospodarstw ekologicznych.

Popularne warianty smakowe idealnie pasują na drugie śniadanie oraz są przyjemnym, deserowym dodatkiem do obiadu.

1. Serek homogenizowany o smaku waniliowym BIO

Składniki:  twarożek odtłuszczony z  mleka pasteryzowanego BIO, śmietanka  pasteryzowana BIO, cukier trzcinowy BIO, skrobia BIO, naturalny aromat waniliowy z innymi naturalnymi aromatami

2. Serek  homogenizowany truskawkowy BIO

Składniki: twarożek odtłuszczony z  mleka pasteryzowanego BIO,  śmietanka  pasteryzowana BIO, cukier trzcinowy BIO, sok truskawkowy BIO 1% –  z koncentratu, skrobia BIO, koncentrat soku z buraka BIO, naturalny aromat truskawkowy z innymi naturalnymi aromatami.

They are one of the most important bacteria from the point of view of functioning of intestinal microflora because they constitute its inherent part. Their important function is creating a counterweight for harmful bacteria.

Yoghurt is much easier digested than milk, because a part of the process of digesting proteins, carbohydrates and fat, has already been done by yoghurt bacteria during the souring process.

Calcium is a necessary building material for bones and teeth. A deficiency of calcium is felt most strongly by our bones. Its insufficient quantity may make them fragile and brittle. Calcium best absorbed by our organism is calcium of animal origin, present in any type of dairy products.

Drinking yoghurts do not differ essentially in terms of their action from traditional yoghurts.

Lactose is a milk sugar present in the milk of mammals.

People who do not tolerate lactose should avoid milk, but they are often able to tolerate lactose from yoghurt (it is best to consult it with a doctor).

Yoghurt can be introduced to the child’s diet from the second year of age. It is possible to give yoghurt to a child earlier, but it should be consulted with a doctor.

Every kindergartener needs 800 mg calcium a day in order to develop well.

It is, however, important to remember that yoghurt, just like many other products, should be an element of staple diet, and hence – it should be eaten in reasonable moderate quantities.

One calory is a quantity of heat, that is energy necessary to heat 1 g water by 1°C. Energy value of a particular product is the quantity of energy created as a result of its burning. This energy is then used to sustaining life functions and body activity.