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Krusteaz Professional Pancake Sweet Potato Mix

GTIN 10041449103096
Alternative Item # 731-0122
Shelf Life 365 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Sweet Potatoes (Sweet Potatoes, Maltodextrin, Corn Starch, Sunflower Lecithin), Defatted Soy Flour, Soybean Oil, Less than 2% of: Baking Soda, Buttermilk, Monocalcium Phosphate, Natural and Artificial Flavors, Salt, Sodium Aluminum Phosphate, Spices.

Nutrition Facts

0 servings per Container
Serving Size
1/2 cup mix (59g)
Amount per serving

Calories

220

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 620mg

27%

Total Carbohydrate 44g

16%

Dietary Fiber 2g

7%

Total Sugars 15g

Includes 13g  Added Sugars

26%

Protein 4g

Vitamin D 0

0%

Calcium 80mg

6%

Iron 2mg

10%

Potassium 140mg

2%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 1/2 lb (9 1/2 cups) Mix 88 oz (11 cups) Cool Water 44 oz (5 1/2 cups) Cool Water 1. Blend mix and water together using a wire whisk until well-blended. 2. Pour batter onto greased, preheated 365F-375oF griddle. 3. Cook pancakes 1 1/4-1 1/2 minutes per side. Turn only once. MACHINE MIXING: Place water in mixer bowl; add mix. Using a wire whip, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Follow steps 2 3 above. Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary. SCALE: 1.8 oz batter (#20 scoop) FULL BATCH YIELD: 114, 4-inch pancakes HALF BATCH YIELD: 57, 4-inch pancakes SCALE: 1.8 oz batter (#16 scoop) FULL BATCH YIELD: 80, 5-inch pancakes HALF BATCH YIELD: 40, 5-inch pancakes SCALE: 6.0 oz batter (2, #10 scoops) FULL BATCH YIELD: 30, 7-inch waffles HALF BATCH YIELD: 15, 7-inch waffles HANDLING TIPS Do not overmix batter. Add more water for thinner pancakes. Additional water can be added if batter becomes thick upon standing.
Cool Dry storage (32-95 degree F)