Coffee cake, yeast type
See how Coffee cake, yeast type affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Coffee cake, yeast type is made up of 24.8% water, 16.4% fat, 31.7% sugars, and 0% alcohol.
Water | 24.8% |
Fat | 16.4% |
Sugars | 31.7% |
Alcohol | 0% |
Total solids
75.2%
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)
40.4%
Similar to 40.4 g of sucrose dissolved in 100g of water
Sweetness
Coffee cake, yeast type is 31.7% as sweet as table sugar.
Relative sweetness
(Also known as POD)
31.7%
Nutrition
Coffee cake, yeast type has 372 kcal per 100g.
| Calories | 372 kcal |
| Total fat | 16.4 g |
| Saturated fat | 3.1 g |
| Trans fat | 0 g |
| Carbohydrates | 50.9 g |
| Sugars | 31.7 g |
| Fiber | 2.4 g |
| Protein | 6.2 g |