Primary Image (Web), Front, Left, Open Case

Primary Image (Web), Front, Center, Innerpack

Primary Image (Web), Front, Center, Raw/uncooked considered edible

, , ,

Download Spec Sheet See Related Recipes

Krusteaz Professional Cake Yellow Mix

GTIN	10041449102167
Alternative Item #	732-0180
Shelf Life	365 days
Storage Temp Minimum	32°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 dry mix = 47g

Amount per serving

Calories

200

% Daily Value*

Total Fat 5g

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

Sodium 350mg

15%

Total Carbohydrate 36g

13%

Dietary Fiber 0g

Total Sugars 21g

Includes 20g Added Sugars

40%

Protein 3g

Vitamin D 0mcg

Calcium 20mg

Iron 1mg

Potassium 40mg

Contains 4 allergens

Eggs

Milk

Soy

Wheat

2 allergens are not intentionally nor inherently included

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)

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).

Product Catalog