Krusteaz Professional Yellow Cake Mix, 6 x 5 lb Case

DOT serving size: 47 GRM

DOT servings per container: 48

Saturated Fat: 2.5 GRM | 13% DV

Potassium: 40 MGM

Total Dietary Fiber: 0 GRM

Iron: 0.9 MGM | 6% DV

Cholesterol: 0 MGM

Calcium: 20 MGM

Sugar Added: 20 GRM | 40% DV

Vitamin D: 0 MC

Carbohydrates: 36 GRM | 13% DV

Sodium: 350 MGM | 15% DV

Calorie: 200 E14

Protein: 3 GRM

Total Sugar: 21 GRM

Transfatty Acids: 0 GRM

Total Fat: 4.5 GRM | 6% DV

sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, less than 2% of: aluminum sulfate, baking soda, beta carotene (color), corn syrup solids, egg whites, food starch-modified, mono and di-glycerides, monocalcium phosphate, natural and artificial flavors, nonfat milk, polysorbate 60, propylene glycol ester, salt, sodium aluminum phosphate, soy lecithin, wheat protein isolate, whey protein isolate, xanthan gum.

DOT item: 452665

Rebel category: Bakery & Desserts

Case GTIN: 10041449102167

DOT product name: Professional Yellow Cake Mix

Brand: Krusteaz Professional

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: This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).

Preparation: BAKE: FULL BATCH HALF BATCH 5lb (full box) mix 2 1/2 (9 cups) mix 52 oz (6 1/2 cups) water, divided 26 oz (3 1/4 cups) water, divided 1. Place half of water in mixer bowl. Add mix. Using a paddle, mix on medium speed 3 minutes. 2. Change to low speed; mix 1 minute while gradually adding second half water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. 4. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1 /2 cup) water. Prepare as directed increasing oven temperature by 25°F and decreasing bake time by 1-2 minutes. HANDLING TIPS • For increased volume, use cake frame. • Scale correct amount of batter into pan or fill cake pan 1/2 full (cupcakes 1/2 to 2/3 full). • Cake is done when toothpick inserted into center comes out clean. • Cool cake in pan. BAKE TIMES PAN SIZE: Cupcake Pans SCALE: 11/2 oz batter CONVECTION OVEN: 300'F - 15-20 minutes STANDARD OVEN: 350'F - 18/23 minutes FULL BATCH YIELD: 7 1/4 dozen PAN SIZE: Roud Pans (9-inch) SCALE: 22 oz batter CONVECTION OVEN: 300'F - 23-28 minutes STANDARD OVEN: 350'F - 28-33 minutes FULL BATCH YIELD: 6, 9-inch layer pans PAN SIZE: Half Sheet Pan (16x12x1-inch) SCALE:4 lb 2oz batter CONVECTION OVEN: 300'F - 23-28 minutes STANDARD OVEN: 350'F - 30-35 minutes FULL BATCH YIELD: 2, 16x12x1-inch pans (48, 4x2-inch cuts) PAN SIZE: Full Sheet Pan (24x16x1-inch) SCALE: 8 lb 4 oz batter CONVECTION OVEN: 300'F - 23-28 minutes STANDARD OVEN: 350'F - 30-35 minutes FULL BATCH YIELD: 1, 24x16x1-inch pan (48, 4x2-inch cuts)

Dietary claims from DOT data: KOSHER.

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.