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Krusteaz Professional Cake Extra Moist White Mix

GTIN 10041449477005
Alternative Item # 732-5756
Shelf Life 546 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Dextrose, Less than 2% of: Aluminum Sulfate, Artificial Flavor, Ascorbic Acid, Baking Soda, Defatted Soy Flour, Food Starch-Modified, Guar Gum, Monocalcium Phosphate, Monoglycerides, Polysorbate 60, Propylene Glycol Ester, Salt, Sodium Aluminum Phosphate, Soy Lecithin, Xanthan Gum.

Nutrition Facts

0 servings per Container
Serving Size
1/3 cup mix (43g)
Amount per serving

Calories

230

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 30mg

10%

Sodium 280mg

12%

Total Carbohydrate 34g

12%

Dietary Fiber 1g

2%

Total Sugars 20g

Includes 20g  Added Sugars

40%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

6%

Potassium 50mg

0%

Contains 2 allergens

Soy
Wheat

May Contain 2 allergens

Eggs
Milk

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH HALF BATCH 4 lb 8 oz (full box) Mix 2 lb 4 oz (8 cups) Mix 40 oz (5 cups) Water 20 oz (2 1/2 cups) Water 16 oz (8) Eggs 8 oz (4) Eggs 8 fl oz (1 cup) Vegetable Oil 4 fl oz (1/2 cup) Vegetable Oil 1. Place water, eggs and oil in mixer bowl. Add mix. Using a paddle, mix on low speed 1 minute. 2. Scrape bowl and paddle. Change to medium speed; mix 2 minutes. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Cupcake Pans: Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 1 1/2 oz of batter into each tin. For a convection oven, bake for 15 to 20 minutes. For a standard oven, bake for 18 to 23 minutes. Round Pans (6, 9-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 22 oz of batter into each pan. For a convection oven, bake for 25 to 30 minutes. For a standard oven, bake for 30 to 35 minutes. Half Sheet Pan (2, 16x12x1-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 4lb 4 oz of batter into each pan. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 minutes. Full Sheet Pan (24x16x1-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 8lb 8 oz of batter a full sheet pan. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 minutes. HANDLING TIPS For increased volume, use cake frame. Scale correct amount of batter into pan or fill cake pan 1/2 full (cupcakes 1/2 to 2/3 full). Cake is done when toothpick inserted into center comes out clean. Cool cake in pan. Do not eat raw batter. HIGH ALTITUDE: For a full batch, add 3 oz (3/4 cup) all-purpose flour. Prepare and bake as directed, adjusting convection oven to 325F or standard oven to 375F.
Cool Dry storage (32-95 degree F)