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Krusteaz Professional Muffin Oat Bran Mix

GTIN	10041449103577
Alternative Item #	734-0250
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, whole wheat flour, oat bran, palm and soybean oil, rolled oats, Less than 2% of: aluminum sulfate, artificial flavor, baking soda, defatted soy flour, extract of malted barley, molasses powder, mono-and diglycerides, monocalcium phosphate, propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate, spices.

Nutrition Facts

162 servings per Container

Serving Size

2/3 cup mix

Amount per serving

Calories

340

% Daily Value*

Total Fat 7g

Saturated Fat 4g

18%

Trans Fat 0g

Cholesterol 0mg

Sodium 550mg

24%

Total Carbohydrate 63g

23%

Dietary Fiber 0

Total Sugars 25g

Includes 24g Added Sugars

48%

Protein 5g

Vitamin D 0mcg

Calcium 50mg

Iron 3mg

15%

Potassium 130mg

Contains 2 allergens

Soy

Wheat

May Contain 2 allergens

Eggs

Milk

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 1/4 cups) Mix 20 oz (2 1/2 cups) Water DIRECTIONS 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 (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 oz batter (#20 scoop) 12-14 minutes (Convection) 14-16 minutes (Standard Oven) Yields 4 1/2 dozen (2 oz muffins) Jumbo Muffin Pans: 4 oz batter (#8 scoop) 15-20 minutes (Convection) 20-25 minutes (Standard) 2 1/3 dozen (4 oz muffins) Loaf Pans (8 1/2 x 4 1/2 x 2 1/2-inch) 24 oz batter 30-35 minutes (Convection) 35-40 minutes (Standard) 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.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).

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