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Krusteaz Professional Cake/Muffin Sweet Cream Vanilla Ready to Bake Batter

GTIN	10041449475469
Alternative Item #	732-0625
Shelf Life	243 days
Storage Temp Minimum	32°F
Storage Temp Maximum	45°F

Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Eggs, Less than 2% of: Aluminum Sulfate, Artificial Flavor, Corn Syrup Solids, Dipotassium Phosphate, Encapsulated Sodium Bicarbonate (Sodium Bicarbonate, Fully Hydrogenated Vegetable Oil [Contains One or More of the Following: Soybean Oil, Palm Oil, Cottonseed Oil]), Glycerin, Guar Gum, Molasses Powder (Molasses, Wheat Starch), Mono- and Diglycerides, Palm Oil, Propylene Glycol Monoester, Salt, Sodium Aluminum Phosphate, Sodium Caseinate, Sodium Stearoyl Lactylate, Spices.

Nutrition Facts

96 servings per Container

Serving Size

1/24 pouch (78g)

Amount per serving

Calories

270

% Daily Value*

Total Fat 0

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 30mg

10%

Sodium 230mg

10%

Total Carbohydrate 37g

13%

Dietary Fiber 1g

Total Sugars 23g

Includes 22g Added Sugars

44%

Protein 2g

Vitamin D 0mcg

Calcium 10mg

Iron 1mg

Potassium 30mg

Contains 3 allergens

Eggs

Milk

Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts

Tree Nuts

Directions: 1. Remove pouch of Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake Muffin Batter from refrigerator: no slacking required. 2. For Cakes: Prepare pan by lightly greasing, lining with parchment paper and then lightly greasing the parchment paper. If using a pan extender (recommended), lightly grease sides of pan extender 3. For Muffins: Line muffin pan with liners (recommended) If liners are not used, lightly grease each muffin cup. 4. For Cakes: Cut open one end of pouch and squeeze batter into prepared pan. Spread batter evenly in pan. 5. For Muffins: Cut open one end of pouch and squeeze batter into large bowl. Using a #20 scoop, scoop batter into prepared muffin pans filling each cup 2/3 full 6. Bake according to chart. Turn half-sheet pan and muffins halfway through baking time. Check for doneness using toothpick and add additional bake time, if needed. Do not eat raw batter. Use batter within 7 days of opening. Store leftover batter in refrigerator in airtight container.

Keep refrigerated

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