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Krusteaz Professional Pancake Sweet Cream Mix

GTIN	10041449943142
Alternative Item #	731-0144
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, soybean oil, defatted soy flour, baking soda, dextrose, Less than 2% of: buttermilk, monocalcium phosphate, natural and artificial flavors, nonfat milk, salt, sodium aluminum phosphate, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

Nutrition Facts

330 servings per Container

Serving Size

1/3 cup dry mix

Amount per serving

Calories

150

% Daily Value*

Total Fat 2g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 510mg

22%

Total Carbohydrate 30g

11%

Dietary Fiber 1g

Total Sugars 8g

Includes 7g Added Sugars

14%

Protein 3g

Vitamin D 0mcg

Calcium 100mg

Iron 2mg

Potassium 60mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts

Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 cups) Mix 80 oz (10 cups) Cool Water 40 oz (5 cups) Cool Water 1. Blend mix and water together using a wire whisk until well-blended. 2. Pour batter onto greased, preheated 365F-375oF griddle. 3. Cook pancakes 1 1/4-1 1/2 minutes per side. Turn only once MACHINE MIXING: Place water in mixer bowl; add mix. Using a wire whip, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Follow steps 2 3 above. BELGIAN WAFFLE RECIPE: Blend 5 lb mix with 80 oz (10 cups) cool water, 24 oz (3 cups) vegetable oil and 20 oz (10) eggs. Pour batter onto preheated and greased waffle iron. Cook waffles until steaming stops, about 3 to 5 minutes or until crisp and golden brown. Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary. SCALE: 1.4 oz batter (#20 scoop) FULL BATCH YIELD 110, 4-inch pancakes HALF BATCH YIELD 55, 4-inch pancakes SCALE: 2.2 oz batter (#16 scoop) FULL BATCH YIELD 72, 5-inch pancakes HALF BATCH YIELD 36, 5-inch pancakes SCALE: 7.0 oz batter (2, #8 scoops) FULL BATCH YIELD 29, 7-inch waffles HALF BATCH YIELD 14, 7-inch waffles

Cool Dry storage (32-95 degree F)

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