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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 32°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.

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup mix
Amount per serving

Calories

190

% Daily Value*

Total Fat 5g

6%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 410mg

18%

Total Carbohydrate 34g

12%

Dietary Fiber 1g

4%

Total Sugars 18g

Includes 18g  Added Sugars

36%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 3mg

15%

Potassium 160mg

4%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens are not intentionally nor inherently included

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.