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Krusteaz Professional Muffin Blueberry Mix

GTIN 10041449455003
Alternative Item # 734-0224
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 Blueberries (Blueberries, Sugar, Citric Acid, Sunflower Oil, Potassium Sorbate [Preservative]), Soybean Oil, Food Starch-Modified, Whey (Milk Protein), Dextrose, Less than 2% of: Baking Soda, Egg Yolks, Mono- and Diglycerides, Monocalcium Phosphate, Natural and Artificial Flavor (Contains Milk Derivatives), Propylene Glycol Monoester, Salt, Sodium Aluminum Phosphate, Sodium Stearoyl Lactylate.

Nutrition Facts

168 servings per Container
Serving Size
2/3 cup mix (81g)
Amount per serving

Calories

340

% Daily Value*

Total Fat 0

0%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 15mg

5%

Sodium 510mg

22%

Total Carbohydrate 62g

23%

Dietary Fiber 1g

3%

Total Sugars 36g

Includes 31g  Added Sugars

62%

Protein 3g

Vitamin D 0mcg

0%

Calcium 70mg

6%

Iron 2mg

10%

Potassium 90mg

0%

Contains 3 allergens

Eggs
Milk
Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 3/4 cups) Mix 40 oz (5 cups) Water 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. BAKE TIMES: Pan Size: Standard Muffin Pans Scale: 2 1/4 oz batter (#20 scoop) Convection Oven: 350 degrees Fahrenheit 11-13 minuets Standard Oven: 400 degrees Fahrenheit 16-18 minuets Full Yield Batch: 4 1/2 dozen (2 oz muffins) Pan Size: Jumbo Muffin Pans Scale: 4 1/2 oz batter (#8 scoop) Convection Oven: 350 degrees Fahrenheit 15-20 minuets Standard Oven: 400 degrees Fahrenheit 21-26 minuets Full Batch Yield: 2 1/4 dozen (4 oz muffins) Pan Size: Loaf Pans (8 1/2x4 1/2x2 1/2-inch) Scale: 24 oz batter Convection Oven: 300 degrees Fahrenheit 38-43 minuets Standard Oven: 350 degrees Fahrenheit 40-45 minuets Full Yield Batch: 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.