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

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KRUSTEAZ PRO SHEPHERD'S GRAIN DOUBLE CHOCOLATE CAKE MIX

GTIN	10041449102501
Alternative Item #	732-0305
Shelf Life	365 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, Cocoa (Processed with Alkali), Dextrose, Corn Syrup Solids, Egg Whites, Nonfat Milk, Less than 2% of: Aluminum Sulfate, Baking Soda, Caramel Color, Mono and Di-Glycerides, Natural Flavor, Polysorbate 60, Propylene Glycol Ester, Salt, Sodium Aluminum Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin, Xanthan Gum. *Food Alliance Certified.

Nutrition Facts

48 servings per Container

Serving Size

1/3 cup mix (47 g)

Amount per serving

Calories

190

% Daily Value*

Total Fat 0

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

Sodium 410mg

18%

Total Carbohydrate 34g

12%

Dietary Fiber 1g

Total Sugars 18g

Includes 18g Added Sugars

36%

Protein 3g

Vitamin D 0mcg

Calcium 20mg

Iron 3mg

15%

Potassium 160mg

Contains 4 allergens

Eggs

Milk

Soy

Wheat

2 allergens not Provided

Peanuts

Tree Nuts

FULL BATCH 5 lb (full box) Mix 48 oz (6 cups) Water, divided HALF BATCH 2 1/2 lb (9 cups) Mix 24 oz (3 cups) Water, divided STEP 1: For full batch. place 20 oz (2 1 /2 cups) water in mixer bowl. Add total amount of mix. Using a paddle, mix on medium speed 2 minutes. STEP 2: Change to low speed, mix 1 minute while gradually adding second half water. STEP 3: Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. STEP 4: Scale batter into greased or paper-lined pans. Do not eat raw batter. High Altitude: For full batch, add 4 oz (1/2 cup) water and 4 1 /2 oz (1 cup) all-purpose flour. Bake as directed. BAKE TIMES: Cupcake Pans: 1 1/2 oz batter Convection oven: 300F 15-20 minutes Standard Oven: 350F 15-20 minutes Yield: 7 dozen Round Pans: 21 oz batter Convection oven: 300F 25-30 minutes Standard Oven: 350F 25-30 minutes Yield: 6, 9-inch layer pans (9-inch) Half Sheet Pan: 4 lb batter Convection oven: 300F 20-25 minutes Standard Oven: 350F 25-30 minutes Yield: 2, 16x12x1-inch pans (16x12x1-inch) (48, 4x2-inch cuts) Full Sheet Pan: 8 lb batter Convection oven: 300F 20-25 minutes Standard Oven: 350F 25-30 minutes Yield: 1, 24x16x1-inch pan (48, 4x2-inch cuts) HANDLING TIPS: For increased volume, use cake frame. Cake is done when toothpick inserted into center comes out clean. Cool cake in pan.

Store in a cool, dry place.

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