Pastry

Pastry

Sweet rolls, cinnamon, refrigerated dough with frosting

16.7%
333 kcal

Energy

17.4%
12.2 g

Fat

15.4%
3.1 g

Saturates

31.9%
1.9 g

Salt

carbs
61%
fat
33%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 333 (1393 kJ)
17%
from Carbohydrate 206 (864 kJ)
from Fat 110 (460 kJ)
from Protein 20 (84 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 51.6 g
18%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 12.2 g
17%
Saturated Fat 3.1 g
15%
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 60.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,599.0 mg
Margaric Acid ~
Stearic Acid 1,421.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.8 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 6,838.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.6 g
Linoleic Acid 1,523.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 81.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 81.0 mg
Omega-6 Fatty Acids 1,523.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.0 g
10%
Essential Aminos
Histidine 110.0 mg
13%
Isoleucine 180.0 mg
16%
Leucine 351.0 mg
14%
Lysine 128.0 mg
6%
Methionine 89.0 mg
8%
Phenylalanine 245.0 mg
12%
Threonine 147.0 mg
12%
Tryptophan 63.0 mg
21%
Valine 205.0 mg
14%
Non-essential Aminos
Alanine 166.0 mg
Arginine 200.0 mg
Aspartic Acid 231.0 mg
Cystine 105.0 mg
Glutamic Acid 1,613.0 mg
Glycine 175.0 mg
Proline 555.0 mg
Serine 248.0 mg
Tyrosine 152.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 28.9 g
Ash 2.4 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 2 IU
0%
Vitamin B1 (thiamine) 0.5 mg
31%
Vitamin B2 (riboflavin) 0.2 mg
15%
Vitamin B3 (niacin) 3.7 mg
19%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 50 mcg
13%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.2 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 31.0 mg
3%
Copper 0.1 mg
3%
Fluoride ~
Iron 2.4 mg
14%
Magnesium 11.0 mg
3%
Manganese 0.4 mg
21%
Phosphorus 321.0 mg
32%
Potassium 58.0 mg
2%
Sodium 765.0 mg
32%
Zinc 0.3 mg
2%
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.