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Krusteaz Professional All Purpose Creme Cake Mix

GTIN 10041449900107
Alternative Item # 734-1000
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 90°F

Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), food starch-modified, nonfat milk, wheat protein isolate, Less than 2% of: aluminum sulfate, artificial flavor, baking soda, egg whites, eggs, mono- and diglycerides, propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate, soybean oil, wheat gluten, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

Nutrition Facts

432 servings per Container
Serving Size
1/4 cup mix
Amount per serving

Calories

120

% Daily Value*

Total Fat 1g

1%

Saturated Fat 0g

0%

Trans Fat 0g

Cholesterol 5mg

2%

Sodium 200mg

9%

Total Carbohydrate 26g

9%

Dietary Fiber 0g

0%

Total Sugars 15g

Includes 14g  Added Sugars

28%

Protein 2g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

4%

Potassium 30mg

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 5 lb (full box) Mix 40 oz (5 cups) Water, divided 23 oz (3 cups) Vegetable Oil HALF BATCH 2 1/2 lb (8 cups) Mix 20 oz (2 1/2 cups) Water, divided 11 1/2 oz (1 1/2 cups) Vegetable Oil 1. For full batch, place 24 oz (3 cups) water in mixer bowl; for half batch, 12 oz (1 1/2 cups) water. Add mix. Using a paddle, mix on low speed 1 minute. 2. Change to medium speed; mix 3 minutes. Change to low speed, mix 1 minute while gradually adding oil and remaining water. 3. Scrape bowl and paddle. Continue mixing on low speed 3 minutes. 4. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 5 2/3 oz (1 1/4 cups) all purpose flour and an additional 5 1/2 oz (2/3 cup) water. Prepare and bake as directed. BAKE TIMES Loaf Pans (8 1/2 x 4 1/2 x 2 1/2-inch) Scale: 17.5 oz batter Convection Oven: 300F for 40-45 minutes Standard Oven: 350F for 45-50 minutes Full Batch Yield: 8 loaves Bundt Pans (12 cups) Scale: 35 oz batter Convection Oven: 300F for 40-45 minutes Standard Oven: 350F for 45-50 minutes Full Batch Yield: 4 Bundt cakes Standard Muffin Pans Scale: 2 oz batter (#20 scoop) Convection Oven: 350F for 12-14 minutes Standard Oven: 400F for 14-16 minutes Full Batch Yield: 6 dozen 1.8 oz muffins Do not overmix batter. When baking in a convection oven, turn halfway through baking cycle. Cool briefly in pans. Turn out while still warm.
Store in a cool, dry place.