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Krusteaz Professional Muffin Shepherds Grain Golden Mix

GTIN 10041449477586
Alternative Item # 734-6642
Shelf Life 546 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Enriched Bleached Flour (Wheat Flour*, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm and Soybean Oil, Dextrose, Whey (Milk Protein), Food Starch-Modified, Less than 2% of: Baking Soda, Beta-Carotene (Color), Calcium Acid Pyrophosphate, Egg Yolks, Monocalcium Phosphate, Salt, Xanthan Gum. *Food Alliance Certified Shepherd's Grain Sustainably Farmed Wheat Flour.

Nutrition Facts

150 servings per Container
Serving Size
2/3 cup mix (86g)
Amount per serving

Calories

370

% Daily Value*

Total Fat 0

0%

Saturated Fat 5g

23%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 450mg

20%

Total Carbohydrate 65g

24%

Dietary Fiber 1g

3%

Total Sugars 35g

Includes 33g  Added Sugars

66%

Protein 4g

Vitamin D 0mcg

0%

Calcium 140mg

10%

Iron 2mg

10%

Potassium 100mg

2%

Contains 3 allergens

Eggs
Milk
Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts
Tree Nuts
FULL BATCH 5 lb (full box) Mix 32 oz (4 cups) Water HALF BATCH 2 1/2 lb (9 cups) Mix 16 oz (2 cups) Water STEP 1: Place water in mixer bowl, add mix. Using a paddle, mix on low speed 30 seconds. STEP 2: Scrape bowl and paddle. Continue to mix on low speed 30 seconds. STEP 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 according to pan size. Do not eat raw batter. High Altitude: For full batch, add 2 oz (1/2 cup) all-purpose flour and an additional 2 oz (1/4 cup) water. Prepare and bake as directed. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz (#20 Scoop) of batter into each tin. For a convection oven, bake for 14-16 minutes. For a standard oven, bake for 16-18 minutes. Full batch yield: 4 dozen (2 oz muffins) Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz (#8 Scoop) of batter into each tin. For a convection oven, bake for 14-18 minutes. For a standard oven, bake for 20-24 minutes. Full batch yield: 2 dozen (4 oz muffins) Loaf Pans (8 1/2x 4 1/2x 2 1/2-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 22 oz of batter into a loaf pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 45-50 minutes. Full batch yield: 5 loaves. HANDLING TIPS: Do not overmix batter. When baking in a convection oven. tum muffins halfway through baking cycle. Cool muffins briefly in pans. Turn out while still warm.
548 days shelf life