Krusteaz Professional Blueberry Muffin Mix, 6 x 5 lb Case

DOT serving size: 81 GRM

DOT servings per container: 168

Potassium: 90 MGM

Sodium: 510 MGM | 22% DV

Total Dietary Fiber: 1 GRM | 3% DV

Carbohydrates: 62 GRM | 23% DV

Cholesterol: 15 MGM | 5% DV

Saturated Fat: 2 GRM | 10% DV

Sugar Added: 31 GRM | 62% DV

Calcium: 70 MGM | 6% DV

Iron: 1.7 MGM | 10% DV

Vitamin D: 0.1 MC

Transfatty Acids: 0 GRM

Protein: 3 GRM

Calorie: 340 E14

Total Sugar: 36 GRM

Total Fat: 9 GRM | 12% DV

enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried blueberries (blueberries, sugar, citric acid, sunflower oil, potassium sorbate [preservative]), soybean oil, food starch-modified, whey (milk protein), dextrose, less than 2% of: baking soda, egg yolks, mono- and diglycerides, monocalcium phosphate, natural and artificial flavor (contains milk derivatives), propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

DOT item: 607650

Rebel category: Bakery & Desserts

Case GTIN: 10041449455003

DOT product name: Professional Blueberry Muffin Mix

Brand: Krusteaz

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

Shelf life: 365 days total; 30 days guaranteed when available from DOT.

Storage: Store in a cool, dry place.

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

Preparation: BAKE: FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 3/4 cups) Mix 40 oz (5 cups) Water 20 oz (2 1 /2 cups) Water DIRECTIONS 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. 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. BAKE TIMES: Pan Size: Standard Muffin Pans Scale: 2 1/4 oz batter (#20 scoop) Convection Oven: 350 degrees Fahrenheit 11-13 minuets Standard Oven: 400 degrees Fahrenheit 16-18 minuets Full Yield Batch: 4 1/2 dozen (2 oz muffins) Pan Size: Jumbo Muffin Pans Scale: 4 1/2 oz batter (#8 scoop) Convection Oven: 350 degrees Fahrenheit 15-20 minuets Standard Oven: 400 degrees Fahrenheit 21-26 minuets Full Batch Yield: 2 1/4 dozen (4 oz muffins) Pan Size: Loaf Pans (8 1/2x4 1/2x2 1/2-inch) Scale: 24 oz batter Convection Oven: 300 degrees Fahrenheit 38-43 minuets Standard Oven: 350 degrees Fahrenheit 40-45 minuets Full Yield Batch: 5 loaves 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 Eggs and their derivatives, Milk 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.