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Krusteaz Professional Muffin All Purpose Mix

GTIN	10041449103300
Alternative Item #	734-0120
Shelf Life	546 days
Storage Temp Minimum	32°F
Storage Temp Maximum	90°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm and soybean oil, dextrose, Less than 2% of: baking soda, defatted soy flour, food starch-modified, mono- and diglycerides, monocalcium phosphate, natural and artificial flavors (contains milk derivatives), propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

Nutrition Facts

162 servings per Container

Serving Size

2/3 cup mix

Amount per serving

Calories

360

% Daily Value*

Total Fat 10g

13%

Saturated Fat 5g

23%

Trans Fat 0g

Cholesterol 0mg

Sodium 550mg

24%

Total Carbohydrate 63g

23%

Dietary Fiber 1g

Total Sugars 33g

Includes 32g Added Sugars

64%

Protein 3g

Vitamin D 0mcg

Calcium 50mg

Iron 2mg

10%

Potassium 60mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts

Tree Nuts

FULL BATCH 5 lb (full box) Mix 40 oz (5 cups) Water HALF BATCH 2 1/2 lb (9 cups) Mix 20 oz (2 1 /2 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz batter (#20 Scoop) into each tin. For a convection oven, bake for 12-14 minutes. For a standard oven, bake for 16-18 minutes. Yields 4 1/2 dozen (2 oz muffins) Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz batter (#8 Scoop) into each tin. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 20-25 minutes. Yields 2 1/3 dozen (4 oz muffins) Loaf Pans (8 1/2x4 1/2x2 1/2-inch): Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 24 oz batter into each pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 40-45 minutes. Yields 5 loaves HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 4 1/2 oz (1 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare and bake as directed. HANDLING TIPS Do not overmix batter. When baking in a convection oven, turn muffins halfway through baking cycle. Cool muffins briefly in pans. Turn out while still warm.

Store in a cool, dry place.

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