Cake or cupcake, chocolate with chocolate icing, bakery
See how Cake or cupcake, chocolate with chocolate icing, bakery affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cake or cupcake, chocolate with chocolate icing, bakery is made up of 27.5% water, 15.2% fat, 37.8% sugars, and 0% alcohol.
Water | 27.5% |
Fat | 15.2% |
Sugars | 37.8% |
Alcohol | 0% |
Total solids
72.5%
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)
46.3%
Similar to 46.3 g of sucrose dissolved in 100g of water
Sweetness
Cake or cupcake, chocolate with chocolate icing, bakery is 37.8% as sweet as table sugar.
Relative sweetness
(Also known as POD)
37.8%
Nutrition
Cake or cupcake, chocolate with chocolate icing, bakery has 345 kcal per 100g.
| Calories | 345 kcal |
| Total fat | 15.2 g |
| Saturated fat | 4.1 g |
| Trans fat | 0 g |
| Carbohydrates | 52.2 g |
| Sugars | 37.8 g |
| Fiber | 1.6 g |
| Protein | 3.3 g |