Pastry

Pastry

Popovers, dry mix, unenriched

18.6%
371 kcal

Energy

6.1%
4.3 g

Fat

4.9%
1.0 g

Saturates

37.8%
2.3 g

Salt

carbs
78%
fat
11%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 371 (1552 kJ)
19%
from Carbohydrate 284 (1189 kJ)
from Fat 39 (162 kJ)
from Protein 42 (174 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 71.0 g
25%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 4.3 g
6%
Saturated Fat 1.0 g
5%
Butyric Acid 1.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 18.0 mg
Pentadecanoic Acid ~
Palmitic Acid 555.0 mg
Margaric Acid ~
Stearic Acid 408.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 2.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,984.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.8 g
Linoleic Acid 784.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 39.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 39.0 mg
Omega-6 Fatty Acids 784.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.4 g
21%
Essential Aminos
Histidine 229.0 mg
27%
Isoleucine 407.0 mg
36%
Leucine 747.0 mg
29%
Lysine 249.0 mg
11%
Methionine 191.0 mg
17%
Phenylalanine 517.0 mg
26%
Threonine 293.0 mg
24%
Tryptophan 123.0 mg
41%
Valine 458.0 mg
32%
Non-essential Aminos
Alanine 324.0 mg
Arginine 365.0 mg
Aspartic Acid 451.0 mg
Cystine 225.0 mg
Glutamic Acid 3,565.0 mg
Glycine 348.0 mg
Proline 1,216.0 mg
Serine 513.0 mg
Tyrosine 304.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 11.7 g
Ash 2.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.1 mg
7%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 1.0 mg
5%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 25 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
1%
Vitamin C 0.1 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 32.0 mg
3%
Copper 0.2 mg
9%
Fluoride ~
Iron 0.8 mg
5%
Magnesium 25.0 mg
6%
Manganese 0.7 mg
37%
Phosphorus 100.0 mg
10%
Potassium 100.0 mg
3%
Sodium 906.0 mg
38%
Zinc 0.9 mg
6%
Pastry

About Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Read More

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.