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Krusteaz Professional Icing Chocolate Fudge Mix

GTIN 10041449102624
Alternative Item # 732-0740
Shelf Life 365 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Sugar, Palm and Soybean Oil, Cocoa (Processed with Alkali), Corn Syrup Solids, Less than 2% of: Monoglycerides, Polysorbate 60, Propylene Glycol Ester, Salt, Soy Lecithin.

Nutrition Facts

142 servings per Container
Serving Size
2 tablespoons mix (16g)
Amount per serving

Calories

70

% Daily Value*

Total Fat 0

0%

Saturated Fat 2g

8%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 40mg

2%

Total Carbohydrate 13g

5%

Dietary Fiber 1g

2%

Total Sugars 11g

Includes 11g  Added Sugars

22%

Protein 0g

Vitamin D 0

0%

Calcium 0mg

0%

Iron 1mg

2%

Potassium 30mg

0%

Contains 1 allergen

Soy

May Contain 3 allergens

Eggs
Milk
Wheat

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH 5 Ib (full box) Mix 14 oz (1 3/4 cups) Hot Water HALF BATCH 2 1/2 lb (8 1/3 cups) Mix 7 oz (3/4 cup and 2 tablespoons) Hot Water 1. Place mix in bowl. Using a paddle, gradually add water while mixing on low speed 1 minute. 2. Scrape bowl and paddle. Change to high speed and continue mixing until icing is light and creamy. 3. Use immediately or cover to prevent dehydration. Extra Rich Icing Recipe: For full batch, add 10 oz (1 1/4 cups) hot water and 8 oz (1 cup) melted butter. Mix as directed. High altitude: No adjustment necessary. Pan Size: Cupcake Pans Scale: about 1/2 oz icing per cupcake Full Batch Yield: 15 1/2 dozen, iced cupcakes Round Pans: (9-inch) Scale: 15 0z icing per cake Full Batch Yield: 6, filled iced 2 layer 9-inch cakes Sheet Pan: (24x16x1-inch) Scale: 31 oz per cake Full Batch Yield: 3. iced 24x16x1-inch cakes Handling Tips: - For softer, spreadable icing, gradually increase water amount. - For stiffer, pipable icing, slightly decrease water amount. - Icing can be stored in airtight container. Rewhip before using.
Cool dry storage (32-95 degree F)