Krusteaz Professional All Purpose Muffin Mix, 6 x 5 lb Case

DOT serving size: 84 GRM

DOT servings per container: 162

Carbohydrates: 63 GRM | 23% DV

Saturated Fat: 4.5 GRM | 23% DV

Total Dietary Fiber: 1 GRM | 3% DV

Cholesterol: 0 MGM

Sodium: 550 MGM | 24% DV

Protein: 3 GRM

Transfatty Acids: 0 GRM

Calorie: 360 KJO

Total Sugar: 33 GRM

Calcium: 50 MGM | 4% DV

Iron: 2.1 MGM | 10% DV

Potassium: 60 MGM

Sugar Added: 32 GRM | 64% DV

Vitamin D: 0 MC

Total Fat: 10 GRM | 13% DV

enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm and soybean oil, dextrose, less than 2% of: baking soda, defatted soy flour, food starch-modified, mono- and diglycerides, monocalcium phosphate, natural and artificial flavors (contains milk derivatives), propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

DOT item: 452700

Rebel category: Bakery & Desserts

Case GTIN: 10041449103300

DOT product name: Professional All Purpose Muffin Mix

Brand: Krusteaz

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

Shelf life: 546 days total; 30 days guaranteed when available from DOT.

Storage: Store in a cool, dry place.

Usage: 1. Place water in mixer bowl; add mix, Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 3. Scale batter into greased or paper-lined pans.

Preparation: BAKE: FULL BATCH 5 lb (full box) Mix 40 oz (5 cups) Water HALF BATCH 2 1/2 lb (9 cups) Mix 20 oz (2 1 /2 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz batter (#20 Scoop) into each tin. For a convection oven, bake for 12-14 minutes. For a standard oven, bake for 16-18 minutes. Yields 4 1/2 dozen (2 oz muffins) Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz batter (#8 Scoop) into each tin. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 20-25 minutes. Yields 2 1/3 dozen (4 oz muffins) Loaf Pans (8 1/2x4 1/2x2 1/2-inch): Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 24 oz batter into each pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 40-45 minutes. Yields 5 loaves HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 4 1/2 oz (1 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare and bake as directed. HANDLING TIPS • Do not overmix batter. • When baking in a convection oven, turn muffins halfway through baking cycle. • Cool muffins briefly in pans. Turn out while still warm.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains 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.