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Krusteaz Professional Cake Extra Moist Yellow Mix

GTIN	10041449477029
Alternative Item #	732-5758
Shelf Life	546 days
Storage Temp Minimum	45°F
Storage Temp Maximum	90°F

Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Dextrose, Less than 2% of: Aluminum Sulfate, Baking Soda, Food Starch-Modified, Guar Gum, Monocalcium Phosphate, Monoglycerides, Natural and Artificial Flavors, Polysorbate 60, Propylene Glycol Ester, Red 40, Salt, Sodium Aluminum Phosphate, Soy Flour, Soy Lecithin, Xanthan Gum, Yellow 5.

Nutrition Facts

288 servings per Container

Serving Size

1/3 cup mix (43g)

Amount per serving

Calories

180

% Daily Value*

Total Fat 0

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 0mg

Sodium 270mg

12%

Total Carbohydrate 34g

12%

Dietary Fiber 0g

Total Sugars 20g

Includes 20g Added Sugars

40%

Protein 2g

Vitamin D 0mcg

Calcium 10mg

Iron 1mg

Potassium 20mg

Contains 2 allergens

Soy

Wheat

May Contain 2 allergens

Eggs

Milk

2 allergens not Provided

Peanuts

Tree Nuts

FULL BATCH 4 lb 8 oz (full box) Mix 40 oz (5 cups) Water 16 oz (8) Eggs 8 fl oz (1 cup) Vegetable Oil HALF BATCH 2 lb 4 oz (7 1/2 cups) Mix 20 oz (2 1/2 cups) Water 8 oz (4) Eggs 4 fl oz (1/2 cup) Vegetable Oil BAKING DIRECTIONS 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. BAKE TIMES: PAN SIZE: Cupcake Pans SCALE: 1 1/2 oz batter CONVECTION: 300F 15-20 minutes STANDARD: 350F 18-23 minutes FULL BATCH YIELD: 7 1/2 dozen PAN SIZE: Round Pans SCALE: 22 oz batter CONVECTION: 300F 25-30 minutes STANDARD: 350F 30-35 minutes FULL BATCH YIELD: 6, 9-inch layer pans PAN SIZE: Half Sheet Pan SCALE: 4 lb 4oz batter CONVECTION: 300F 30-35 minutes STANDARD: 350F 35-40 minutes FULL BATCH YIELD: 2, 16x12x1-inch pans (48, 4x2-inch cuts) PAN SIZE: Full Sheet Pan (24x16x1-inch) SCALE: 8 lb 8 oz batter CONVECTION: 300F 30-35 minutes STANDARD: 350F 35-40 minutes FULL BATCH YIELD: 1, 24x16x1-inch pan (48, 4x2-inch cuts) 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 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)

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