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Krusteaz Professional Cake Yellow Mix

GTIN 10041449102167
Alternative Item # 732-0180
Shelf Life 365 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

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.

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup mix (47g)
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 350mg

15%

Total Carbohydrate 36g

13%

Dietary Fiber 0g

0%

Total Sugars 21g

Includes 20g  Added Sugars

40%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

6%

Potassium 40mg

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts
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 25F 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)
Cool Dry store (32-95 degree F)