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Krusteaz Professional Muffin Corn Mix

GTIN 10041449103348
Alternative Item # 734-0160
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, degermed yellow cornmeal, palm and soybean oil, cornstarch, food-starch modified, dextrose, Less than 2% of: baking soda, monocalcium phosphate, salt, sodium aluminum phosphate, wheat protein isolate, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

Nutrition Facts

28 servings per Container
Serving Size
2/3 cup dry mix
Amount per serving

Calories

330

% Daily Value*

Total Fat 7g

9%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 570mg

25%

Total Carbohydrate 61g

22%

Dietary Fiber 1g

4%

Total Sugars 21g

Includes 20g  Added Sugars

40%

Protein 4g

Vitamin D 0mcg

0%

Calcium 60mg

4%

Iron 2mg

10%

Potassium 50mg

0%

Contains 1 allergen

Wheat

May Contain 3 allergens

Eggs
Milk
Soy

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 (8 1/3 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. 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 or (1 Cup) all-purpose flour and an additional 4 oz (1/2 Cup) water. Prepare and bake as directed. Standard Muffin Pans: Scale: 2 1/4 oz batter (#20 scoop) Convection Oven: 350 degrees Fahrenheit 10-12 minutes Standard Oven: 400 degrees Fahrenheit 16-18 minutes Full Batch Yield: 4 1/2 dozen muffins (2 oz muffins) Jumbo Muffin Pans: Scale: 4 1/4 oz batter (#8 scoop) Convection Oven: 350 degrees Fahrenheit 15-20 minutes Standard Oven: 400 degrees Fahrenheit 20-25 minutes Full Batch Yield: 2 1/3 dozen (4 oz muffins) Sheet Pan (24x16x1-inch): Scale: 7 Ib 8 oz batter Convection Oven: 325 degrees Fahrenheit 10-15 minutes Standard Oven: 375 degrees Fahrenheit 16-22 minutes Full Batch Yield: 1 24x16x1-inch pan (64 3x2-inch cuts) 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.