Hipp BIO Baby Cream with Cereals & Buckwheat, Contains Gluten from the 5th Month 200gr

HiPP Organic Cream with Cereals and Buckwheat with gluten tested for the safe and balanced nutrition of your baby.

• With organic cereals suitable for infants - without chemical treatment or fast-degrading synthetic fertilizers *
• Prepared with water or milk
• Carefully crafted - gentle on baby's tummy
• No added sugar**
• Without milk
• With many different preparation methods
• Contains gluten

**according to the [EC] Regulation on organic farming
*ingredients naturally contain sugars

Ingredients
The valuable HiPP ingredients
Corn flour* 59%, wholemeal oat flour* 22%, buckwheat flour* 19%, vitamin B1.
*from organic farming

Contains gluten.



1 calculated based on the natural salt content of the ingredients
*22g product + 100ml water + 100ml whole milk (3.5% fat)
**% of the nutritional reference value (NRV)

HiPP Buckwheat Cream Cereal is a product that is a component of a complete nutritional meal (e.g. mixed with infant milk to make cream cereal with milk). Depending on the preparation method, you may achieve different nutritional values ​​per serving.

Possibilities for making HiPP Buckwheat cereal cream
Preparation with powdered milk
1. Boil clean drinking water and let it cool to a temperature of approximately 50°C*. Prepare approximately 200ml of the HiPP baby milk you are using (as if you were preparing a bottle).
2. Add 3-4 tablespoons (23g) of HiPP Buckwheat Cream Cereal to a plate.
3. Add the prepared infant formula and mix.
4. Allow to rise until desired fluidity is achieved. Always check the temperature.

Preparation without milk, with added fruit
Boil 100ml of water and let it cool to approximately 50°C*. Put 2 tablespoons (11g) of HiPP cereal cream on a plate, add the water and stir. Add 100g of HiPP fruit (e.g. Williams Christ pear) and a teaspoon of olive oil and stir. Leave the cream until it reaches the desired consistency. Always check the temperature.

Preparation with diluted whole milk
Boil 100ml whole milk and 100ml water1 in a saucepan. Let cool to approximately 50°C*. Add 3-4 tablespoons (23g) of HiPP cereal cream to a plate. Add the cooled diluted milk and stir. Let the cream cool until it reaches the desired consistency. Always check the temperature.

*To dissolve better: Do not use excessively hot water to prepare the cream.

1 Water addition is required to reduce the protein content of cow's milk