Pastry, made with bean paste and salted egg yolk filling, baked
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Pastry, made with bean paste and salted egg yolk filling, baked is made up of 23.8% water, 8.6% fat, 30.5% sugars, and 0% alcohol.
| Water | 23.8% |
| Fat | 8.61% |
| Sugars | 30.5% |
| Alcohol | 0% |
Total solids
76.2%
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)
38.7%
Similar to 38.7 g of sucrose dissolved in 100g of water
Sweetness
Pastry, made with bean paste and salted egg yolk filling, baked is 30.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
30.5%
Nutrition
Pastry, made with bean paste and salted egg yolk filling, baked has 339 kcal per 100g. These calories are derived from 30.5 g of sugars, 8.6 g of fat, 57 g of carbohydrates, and 8.6 g of protein.
| Energy | 339 kcal |
| Fat | 8.6 g |
| Carbohydrates | 57 g |
| Sugars | 30.5 g |
| Fiber | 2.2 g |
| Protein | 8.6 g |