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Krusteaz Professional Donut Cake Mix

GTIN 10041449100644
Alternative Item # 735-0140
Shelf Life 365 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Nonfat Milk, Soybean Oil, Less than 2% of: Baking Soda, Defatted Soy Flour, Dextrose, Egg Yolks, Salt, Sodium Acid Pyrophosphate, Spices, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake.

Nutrition Facts

65 servings per Container
Serving Size
1/4 Cup Mix (35g)
Amount per serving

Calories

130

% Daily Value*

Total Fat 0

0%

Saturated Fat 0g

0%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 310mg

13%

Total Carbohydrate 26g

9%

Dietary Fiber 1g

2%

Total Sugars 9g

Includes 8g  Added Sugars

16%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

6%

Potassium 60mg

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH 32 oz (1 quart) 70F Water 5 LB (full bag) Mix SMALL BATCH 13 oz (1 1/2 cups) 70F Water 2 lb (7 cups) Mix FOR DONUT HOLES: 1. Place water in mixer bowl; add mix. Mix on low speed 1 minute. 2. Change to medium speed and mix 1 minute. 3. Let batter rest 10 minutes. 4. Using #100 scoop, deposit batter into 375F-380F oil and deep fry approximately 2 minutes, turning after 45 seconds. CAKE DONUT RECIPE: Follow steps 1-3 above. Place mix into depositor. Dispense donuts into 375F-380F oil and deep fry approximately 45 seconds per side. Do not eat raw batter. HIGH ALTITUDE: Add 1 cup all-purpose flour and 3/4 cup water for every 5 lb of mix used. 0.4 oz batter(#100 scoop): Full Batch Yield 260 donut holes Small Batch Yield 104 donut holes 3.2 oz batter Full Batch Yield 35 cake donuts Small Batch Yield 14 cake donuts HANDLING TIPS: Oil temperature is critical. Dip scoop in fry oil before scooping batter for easy release.
Cool Dry storage (32-95 degree F)