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Coffeecake, cinnamon with crumb topping, dry mix |
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Coffeecake, cinnamon with crumb topping, dry mix (USDA#18107) |
| Serving Size 1 oz |
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| Water 3g |
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| Calories 436 |
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| Energy 1824kj |
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| Protein 4g |
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| Total Fat 12g |
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| Ash 2g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 1g |
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| Sugars 42g |
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| Calcium, Ca 148mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 256mg |
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| Potassium 87mg |
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| Sodium 596mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 16mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 4mg |
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| Folate, total 86mcg |
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| Folic acid 71mcg |
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| Folate, food 15mcg |
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| Folate, DFE 136mcg_DFE |
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| Choline, total 4mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 24IU |
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| Vitamin A, RAE 7mcg_RAE |
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| Retinol 7mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 5mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 1g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 5g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 5g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 5g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 9g |
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| Methionine 8g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 1mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 11mcg |
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| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
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| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
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Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
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Crumb Crust
Ingredients:
1 1/2 cups graham-cracker crumbs (approximately 18
graham cracker squares)
... |
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Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method ... |
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| The term "dry ice" was coined in 1925. Dry ice is crystallized carbon
dioxide, the solid form of carbon dioxide. The term "dry" refers to
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