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Krusteaz Professional Cornbread Southern Style Mix

GTIN	10041449100262
Alternative Item #	734-0540
Shelf Life	546 days
Storage Temp Minimum	45°F
Storage Temp Maximum	90°F

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Degermed Yellow Cornmeal, Sugar, Palm and Soybean Oil, Dextrose, Salt, Less than 2% of: Baking Soda, Defatted Soy Flour, Guar Gum, Monocalcium Phosphate, Sodium Acid, Pyrophosphate, Sodium Aluminum Phosphate, Wheat Protein Isolate, Whey (Milk Protein), Xanthan Gum.

Nutrition Facts

0 servings per Container

Serving Size

1/4 cup mix (35g)

Amount per serving

Calories

130

% Daily Value*

Total Fat 0

Saturated Fat 1g

Trans Fat 0g

Cholesterol 0mg

Sodium 440mg

19%

Total Carbohydrate 25g

Dietary Fiber 1g

Total Sugars 5g

Includes 4g Added Sugars

Protein 2g

Vitamin D 0mcg

Calcium 20mg

Iron 1mg

Potassium 50mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts

Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 50 oz (6 1 /4 cups) Water HALF BATCH 2 1/2 lb (71/2 cups) Mix 25 oz (3 cups and 2 Tbsp) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 1 minute. 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 1 1/2 oz (1/3 cup) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed. Pan Size: Sheet Pan (24x16x1-inch) Scale: 8Ib batter Convection Oven: 350'F 14-16 minutes Standard Oven: 400'F 18-20 minutes. Full Yield Batch: 1, 24x16x1-inch pan (64, 3x2-inch cuts). Pan Size: Half Sheet Pan (16x12x1-inch) Scale: 4Ib batter Convection Oven: 350'F 14-16 minutes Standard Oven: 400'F 18-20 minutes. Full Yield Batch: 2, 16x12x1-inch pans (64, 3x2-inch cuts). Pan Size: Hotel Pan2 1/2-inch Full Scale: 8 lb batter Convection Oven: 350'F 20-25 minutes Standard Oven: 400'F 25-30 minutes. Full Yield Batch: 1, 2 1/2-inch full pan (64, 2 oz portions) Pan Size: Standard Muffin Pans Scale: 2 1/4 oz batter Convection Oven: 350'F 8-10 minutes Standard Oven: 400'F 10-12 minutes. Full Yield Batch: 4 3/4 dozen (2oz muffins). HANDLING TIPS Do not overmix batter. When scale is not available, fill pans half full. , Cornbread is done when crust is golden brown.

Cool Dry storage (32-95 degree F)

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