All Purpose Creme Cake Mix

KRUSTEAZ PROFESSIONAL ALL PURPOSE CREAM CAKE MIX

You only add oil and water to make the perfect muffin base, and then add your own ingredients to create specialty muffins or tarts.
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GTIN 10041449900107
Alternative Item # 734-1000
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°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

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

Calories

120

% Daily Value*

Total Fat 0

0%

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 7mg

4%

Potassium 30mg

0%

Contains 3 allergens

Eggs
Milk
Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix (8 cups) Mix 40 oz (5 cups) Water, divided 20 oz (2 cups) Water, divided 23 oz (3 cups) Vegetable Oil 11 oz (1 cups) Vegetable Oil 1. For full batch, place 24 oz (3 cups) water in mixer bowl; for half batch, use 12 oz (1 cup) water. Add mix. Using a paddle, mix on low speed 1 minute. 2. Change to medium speed; mix for 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. BAKING DIRECTIONS Loaf Pans (8, 8 1/2x4 1/2x2 1/2-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 17.5 oz of batter into each pan. For a convection oven, bake for 40 to 45 minutes. For a standard oven, bake for 45 to 50 minutes. Bundt Pans (4,12 cups): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 35 oz of batter into each pan. For a convection oven, bake for 40 to 45 minutes. For a standard oven, bake for 45 to 50 minutes. Standard Muffin Pans: Preheat oven (350F for a convection oven, 400F for a standard oven). Pour 2 oz of batter (#20 scoop) into each tin. For a convection oven, bake for 12 to 14 minutes. For a standard oven, bake for 45 to 50 minutes. HANDLING TIPS Do not overmix batter. When baking in a convection oven, turn halfway through baking cycle. Cool briefly in pans. Turn out while still warm. 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.

POUND CAKE RECIPE: For full batch, prepare as directed replacing the oil with 24 oz (3 cups) melted butter. Scale batter into greased or paper-lined pans and bake as directed.

Store in a cool, dry place.
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