Craig and Norma,
The other day, out of curiosity, I used the nutrition calculator at the nutritiondata.self.com website at http://nutritiondata.self.com/
to come up with the Nutrition Facts for the Pepe 2.0 clone dough formulation. For those who are interested in these sort of things, one must register at the site to be able to use the nutrition calculator. I am quite certain that SelfNutritionData uses the USDA database (at http://ndb.nal.usda.gov/
) that member November brought to my attention some time ago. That is a good database but there are quite a few food ingredients that are not in the database and often the ones that are are of a generic nature. For example, I used a generic bread flour for my purposes.
The Nutrition Facts for Pepe 2.0 are summarized as follows:
Serving size is 1/8th of the total recipe, or 56 grams
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 1g
What I found especially interesting is the total calories. If one takes the difference between the 36 grams of carbohydrates listed on the Pepe's label (shown at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,17632.msg171172.html#msg171172
), subtract 25 from that (from the above Nutrition Facts), and multiply the difference, that is, 11, by 4 (4 calories per gram for carbohydrates), we get 44. Add the 44 calories to the 126 grams from the above Nutrition Facts, and what do we get? 170 calories--the same as on the Pepe's label. That leads me to believe that the calories information on the Pepe's label is also incorrect.
The sodium content in the above Nutrition Facts is lower than on the Pepe's label but we lowered the salt level intentionally. The sugars in the above Nutrition Facts is shown at 0, but that might be because of the particular flour that I selected from the USDA database, or else it was rounded to 0 because the amount was small enough to call it 0. If Pepe's is using a flour that has a bit more natural sugars, that could also explain the difference. Sugars in flours tend to run from about 1-1.3 grams per hundred grams of flour.
Ralph must be scratching his head and wondering what the heck is going on, with two different people from two different directions raising questions about the Pepe's carbohydrate count
. Whoever pays any attention to that kind of stuff?