Dietary & Lifestyle Options

KRUSTEAZ PROFESSIONAL OAT BRAN MUFFIN MIX

Healthful oat bran makes this muffin a popular favorite among customers following today's fitness trend. Muffins are fine-grained with a wholesome flavor and contain no cholesterol.
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GTIN 10041449103577
Alternative Item # 734-0250
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, whole wheat flour, oat bran, palm and soybean oil, rolled oats, Less than 2% of: aluminum sulfate, artificial flavor, baking soda, defatted soy flour, extract of malted barley, molasses powder, mono- and diglycerides, monocalcium phosphate, propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate, spices.

Nutrition Facts

162 servings per Container
Serving Size
2/3 cup dry mix
Amount per serving

Calories

340

% Daily Value*

Total Fat 0

0%

Saturated Fat 4g

18%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 550mg

24%

Total Carbohydrate 63g

23%

Dietary Fiber 0

0%

Total Sugars 25g

Includes 24g  Added Sugars

48%

Protein 5g

Vitamin D 0mcg

0%

Calcium 50mg

4%

Iron 3mg

15%

Potassium 130mg

2%

Contains 2 allergens

Soy
Wheat

May Contain 2 allergens

Eggs
Milk

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1 /2 lb (8 1 /4 cups) Mix 40 oz (5 cups) Water 20 oz (2 1 /2 cups) Water DIRECTIONS 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 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 4 1 /2 oz (1 cup) all-purpose flour and an additional 4 oz (1 /2 cup) water. Prepare and bake as directed. BAKING DIRECTIONS: Convection Oven: 350F; Standard Oven: 400F Standard Muffin Pans: 2 oz (#20 scoop) of batter per tin; 12-14 minutes (Convection); 14-16 minutes (Standard Oven); Yields 4 1/2 dozen (2 oz muffins). Jumbo Muffin Pans: 4 oz (#8scoop) of batter per tin; 15-20 minutes (Convection); 20-25 minutes (Standard) 2 1/3 dozen (4 oz muffins). Loaf Pans: 24 oz of batter per pan; 30-35 minutes (Convection); 35-40 minutes (Standard); 5 loaves (8 1/2 x 4 1/2 x 2 1/2-inch) 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.

See Package Instructions

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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