Krusteaz Professional Spice Cake Mix, 6 x 5 lb Case

DOT serving size: 47 GRM

DOT servings per container: 288

Cholesterol: 0 MGM

Carbohydrates: 36 GRM | 13% DV

Potassium: 40 MGM

Calcium: 20 MGM

Sugar Added: 20 GRM | 40% DV

Sodium: 350 MGM | 15% DV

Iron: 0.9 MGM | 6% DV

Fat: 4.5 GRM | 6% DV

Vitamin D: 0 MC

Saturated Fat: 2.5 GRM | 13% DV

Total Dietary Fiber: 0 GRM

Calorie: 200 E14

Transfatty Acids: 0 GRM

Total Sugar: 21 GRM

Protein: 3 GRM

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

DOT item: 452670

Rebel category: Bakery & Desserts

Case GTIN: 10041449102327

DOT product name: Professional Spice Cake 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.

Preparation: BAKE: FULL BATCH 5 lb (full box) Mix 52 oz (6 1/2 cups) Water, divided HALF BATCH 2 1/2 lb (9 1/2 Cups) Mix 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. BAKING DIRECTIONS: Cupcake Pans: 1 1/2 oz batter Convection Oven: 300F 15-20 minutes Standard Oven: 350F 18-23 minutes Full Batch Yield: 7 1/4 dozen Round Pans (9-inch): 22 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 28-33 minutes Full Batch Yield: 6, 9-inch layer pans Half Sheet Pan(16x12x1-inch): 4 lb 2 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 30-35 minutes Full Batch Yield: 2, 16x12x1-inch pans (48, 4x2-inch cuts) Full Sheet Pan(24x16x1-inch): 8 lb 4 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 30-35 minutes Full Batch Yield: 1, 24x16x1-inch pan (48, 4x2-inch cuts) EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 16 oz (2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1 /2 cups) water. Follow steps 3-4. Increase bake time 5-10 minutes. 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.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains Eggs and their derivatives, Barley, Milk and its derivatives, Corn, 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.