Flour, semolina, coarse and semi-coarse
See how Flour, semolina, coarse and semi-coarse affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Flour, semolina, coarse and semi-coarse is made up of 12.2% water, 1.6% fat, 0% sugars, and 0% alcohol.
Water | 12.2% |
Fat | 1.6% |
Sugars | 0% |
Alcohol | 0% |
Total solids
87.8%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
0%
Similar to 0 g of sucrose dissolved in 100g of water
Sweetness
Flour, semolina, coarse and semi-coarse is 0% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0%
Nutrition
Flour, semolina, coarse and semi-coarse has 365 kcal per 100g.
| Calories | 365 kcal |
| Total fat | 1.6 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 73.8 g |
| Sugars | 0 g |
| Fiber | 3.2 g |
| Protein | 11.7 g |