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Krusteaz Professional All Purpose Low Fat Muffin Mix

GTIN 10041449477821
Alternative Item # 734-5035
Shelf Life 546 days
Storage Temp Minimum 32°F
Storage Temp Maximum 90°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, food starch-modified, whey (milk protein), Less than 2% of: baking soda, beta carotene (color), dextrose, egg whites, egg yolks, mono- and diglycerides, monocalcium phosphate, natural and artificial flavors, propylene glycol monoester, salt, sodium acid prophosphate, sodium aluminum phosphate, sodium stearoyl lactylate, wheat protein isolate.

Nutrition Facts

28 servings per Container
Serving Size
1/2 cup mix
Amount per serving

Calories

280

% Daily Value*

Total Fat 3g

3%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 440mg

19%

Total Carbohydrate 60g

22%

Dietary Fiber 1g

2%

Total Sugars 31g

Includes 29g  Added Sugars

58%

Protein 4g

Vitamin D 0mcg

0%

Calcium 60mg

4%

Iron 2mg

10%

Potassium 80mg

0%

Contains 3 allergens

Eggs
Milk
Wheat

May Contain 1 allergen

Soy

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts
FULL BATCH 4 1/2 lb (full box) Mix 52 oz (6 1/2 cups) Water HALF BATCH 2 1/4 lb (8 cups) Mix 26 oz (3 1/4 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed for 30 seconds. 2. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. 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. 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, increasing oven temperature by 50F. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz (#20 Scoop) into each greased or paper-lined tin. For a convection oven, bake for 12-14 minutes. For a standard oven, bake for 16-18 minutes. Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz (#8 Scoop) into each greased or paper-lined tin. For a convection oven, bake for 14-19 minutes. For a standard oven, bake for 20-24 minutes. Loaf Pans (8 1/2x1/2x2 1/2-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 24 1/2 oz into a greased or paper-lined loaf pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 45-50 minutes. HANDLING TIPS Do not overmix batter. , When baking in a convection oven, turn muffins halfway through baking cycle. Cool muffins briefly in pans. Turn out while still warm.
Store in a cool dry place.