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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: baking soda, corn syrup solids, dipotassium phosphate, fully hydrogenated vegetable oil (contains one or more of the following: soybean oil, palm oil, cottonseed oil), glycerin, guar gum, mono- and diglycerides, natural and artificial flavor, nonfat milk, palm oil, propylene glycol monoester, salt, sodium aluminum phosphate, sodium caseinate (milk), sodium stearoyl lactylate.

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.

8 month shelf life

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