Gold Medal Whole Grain Variety Muffin Mix, 6 x 5 lb Case

DOT serving size: 87 GRM

DOT servings per container: 156

Calcium: 30 MGM | 2% DV

Calorie: 360 E14

Carbohydrates: 64 GRM | 23% DV

Cholesterol: 5 MGM | 2% DV

Iron: 1.2 MGM | 6% DV

Potassium: 140 MGM | 2% DV

Protein: 4 GRM

Saturated Fat: 5 GRM | 24% DV

Sodium: 560 MGM | 24% DV

Sugar Added: 28 GRM | 55% DV

Total Dietary Fiber: 4 GRM | 13% DV

Total Fat: 10 GRM | 12% DV

Total Sugar: 28 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

ingredients: whole wheat flour bleached, sugar, palm oil, modified corn starch. contains 2% or less of: leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), dextrose, salt, nonfat milk, eggs with sodium silicoaluminate, mono and diglycerides, xanthan gum, soy flour.

DOT item: 497361

Rebel category: Bakery & Desserts

Case GTIN: 10016000315294

DOT product name: Whole Grain Variety Muffin Mix

Brand: Gold Medal

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

Shelf life: 279 days total; 59 days guaranteed when available from DOT.

Storage: Keep in a dry cool place. Muffin Mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling

Preparation: BAKE: Standard Prep: Just add water. One stage mix with 40 seconds of mixing time. Scoop batter into paper lined or greased muffin pans. Bake time 18-20 minutes in 350 degrees F convection oven. See package for complete mixing and baking instructions.

Preparation: BAKE: Yield #20 Scoop, Mini Muffin: 1.9 oz batter, Full Batch: 65, Half Batch: 32 #16 Scoop, Standard Muffin: 2.3 oz batter, Full Batch: 53, Half Batch: 26 #10 Scoop, Standard Muffin: 3.5 oz batter, Full Batch: 35, Half Batch: 17 #8 Scoop, Jumbo Muffin: 3.9 oz batter, Full Batch: 31, Half Batch: 15 Ingredients Cool Water (Approx 72°F): Full Batch: 5 ½ cups (2 lb 12OZ), Half Batch: 2 ¾ cups (1 lb 6 OZ) Mix: Full Batch: Full Box (5 LB), Half Batch: 8 ½ cups (2 LB 8 OZ) Mixing Directions Hand Mixing Pour total amount of water into mixing bowl. Add muffin mix. Mix using a rubber spatula or wire whip until batter is well blended. Fold in desired ingredients. Do not overmix. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing Pour total amount of water into mixer bowl. Add muffin mix. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. Fold in desired ingredients on low speed. Do not overmix. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking Convection: 350°F, #20: 12-14 minutes, #16: 15-17 minutes, #10 and #8: 18-20 minutes; Rotate muffins baked in a convection oven one-half turn (180°) after 5 minutes of baking. Standard: 400°F, #20: 16-18 minutes, #16: 19-21 minutes, #10 and #8: 24-26 minutes Doneness Test: Muffin is fully baked when center springs back when lightly touched. High Altitude (2500 ft. and above) Increase recommended water amount by 1/4 cup and add 3/4 cup all-purpose flour with the mix. Bake times may increase 2-3 minutes.

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Soybean and its Derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.