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Krusteaz Professional Waffle Belgian Mix

GTIN	10041449102020
Alternative Item #	731-0360
Shelf Life	546 days
Storage Temp Minimum	45°F
Storage Temp Maximum	90°F

Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm and Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Rice Flour, Less than 2% of: Dextrose, Pea Protein, Salt, Whey (Milk Protein).

Nutrition Facts

0 servings per Container

Serving Size

2/3 cup mix (77g)

Amount per serving

Calories

300

% Daily Value*

Total Fat 0

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

Sodium 830mg

36%

Total Carbohydrate 53g

19%

Dietary Fiber 1g

Total Sugars 12g

Includes 11g Added Sugars

22%

Protein 4g

Vitamin D 0mcg

Calcium 130mg

10%

Iron 3mg

15%

Potassium 70mg

Contains 2 allergens

Milk

Wheat

May Contain 2 allergens

Eggs

Soy

2 allergens not Provided

Peanuts

Tree Nuts

FULL BATCH 5 lb (full box) Mix 80 oz (10 cups) Cool Water HALF BATCH 2 1/2 lb (9 3/4 cups) Mix 40 oz (5 cups) Cool Water 1. Blend mix and water together using a wire whisk, adding water gradually. 2. Pour batter onto preheated and lightly greased 7-inch waffle iron; close lid. Wait 10 seconds and turn over. 3. Cook waffles until steaming stops, about 3-5 minutes. Belgian Waffle: 5.0 oz (2, #12 scoops) batter Full Yield: 29, 7-inch waffles Half Batch Yield: 14, 7-inch waffles Waffle: 5 oz (2, #12 scoops) batter Full Yield: 29, 7-inch waffles Half Batch Yield: 14, 7-inch waffles MACHINE MIXING: Place water in mixer bowl; add mix. Using a wire whip, mix on low speed 1 minute. Scrape bowl. Continue to mix on low speed 1 minute. Follow steps 2 3 above. Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary. Handling Tips Freeze waffles in a single layer, then wrap until ready to use. To reheat, lightly grease preheated waffle iron. Place waffle in iron and heat approximately 1-1 1/4 minutes. Serve Immediately. Do not over grease waffle Iron.

Cool Dry storage (32-95 degree F)

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