Brownies

SHEPHERD'S GRAIN KRUSTEAZ PROFESSIONAL FUDGE BROWNIE MIX

Complete and ready to use, all you add is water. Moist, chewy brownies bake up with an attractive, smooth crust on top. Easy to cut. Easy mixing instructions apply to all sheet cake varieties so preparation is foolproof.
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GTIN 10041449477548
Alternative Item # 732-7663
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Sugar, enriched bleached flour (wheat flour*, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, cocoa (processed with alkali), Less than 2% of: baking soda, egg whites, natural flavor, salt.

Nutrition Facts

96 servings per Container
Serving Size
3 Tbsp dry mix
Amount per serving

Calories

120

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 110mg

5%

Total Carbohydrate 22g

88%

Dietary Fiber 1g

3%

Total Sugars 15g

Includes 15g  Added Sugars

30%

Protein 1g

Vitamin D 0mcg

0%

Calcium 0mg

0%

Iron 1mg

6%

Potassium 50mg

0%

Contains 2 allergens

Eggs
Wheat

May Contain 2 allergens

Milk
Soy

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 6 lb (full box) Mix 3 lb (7 cups) Mix 22 oz (2 3/4 cups) Hot Water 11 oz (1 1/4 cups+ 2 tablespoons) Hot Water DIRECTIONS 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. 3. Continue to mix on low speed 30 seconds. 4. Scale batter into prepared (greased or paper-lined) pans according to pan size. HAND MIXING: Using a large bowl, stir together water and mix until well-blended (about 50 strokes). Scale batter into prepared (greased or paper-lined) pans according to pan size. CAKE BROWNIE: For full batch, prepare as directed, increasing water to 26 oz (3 1/4 cups) in step 1. Increase bake time 2 minutes. HIGH ALTITUDE: For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Half Sheet Pan (16x12x1-inch): 3 lb 11 oz batter; Convection: 27-32 minutes; Standard: 31-36 minutes; Yield: 2. 16x12x1-inch sheet pans (96. 2-inch pieces) Full Sheet Pan (24x16xl-inch): 7 lb 6 oz batter; Convection: 27-32 minutes; Standard: 31-36 minutes; Yield: 1, 24x16x1-inch sheet pan (96, 2-inch pieces) HANDLING TIPS: Brownies are done when edges show signs of dryness. Cool completely before culling. Brownies cut best with a plastic knife.

STORE IN A COOL, DRY PLACE.
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