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Krusteaz Professional Muffin Banana Mix

GTIN 10041449103485
Alternative Item # 734-0260
Shelf Life 365 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, cornstarch, dried bananas, Less than 2% of: baking soda, caramel color, defatted soy flour, dextrose, food starch-modified, ground flaxseed, monocalcium phosphate, natural and artificial flavors, propylene glycol esters, mono-diglycerides, sodium stearoyl lactylate, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

Nutrition Facts

27 servings per Container
Serving Size
2/3 cups mix
Amount per serving

Calories

350

% Daily Value*

Total Fat 9g

12%

Saturated Fat 5g

23%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 610mg

27%

Total Carbohydrate 64g

23%

Dietary Fiber 1g

4%

Total Sugars 31g

Includes 29g  Added Sugars

58%

Protein 3g

Vitamin D 0mcg

0%

Calcium 60mg

4%

Iron 2mg

10%

Potassium 90mg

0%

Contains 2 allergens

Soy
Wheat

May Contain 2 allergens

Eggs
Milk

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1 /2 lb (9 cups) Mix 40 oz (5 cups) Water 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 (about 50 strokes). 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. BAKING DIRECTIONS: Convection Oven: 350F; Standard Oven: 400F Standard Muffin Pans: 2 1/4 oz batter (#20scoop); Convection: 12-14 minutes; Standard: 16-18 minutes; 4 1/2 dozen (2 oz muffins). Jumbo Muffin Pans: 4 1/4 oz batter (#8scoop); Convection: 15-20 minutes; Standard: 20-25 minutes; 2 1/3 dozen (4 oz muffins). Loaf Pans: 24 oz batter; Convection 300F: 35-40 minutes; Standard 350F: 40-45 minutes; 5 loaves. 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.