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SHEPHERD'S GRAIN KRUSTEAZ PROFESSIONAL GOLDEN MUFFIN MIX

Moist, light and fluffy golden muffins are slightly sweet and serve as a great base for a variety of stir-ins.
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GTIN 10041449477586
Alternative Item # 734-6642
Shelf Life 548 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm and soybean oil, dextrose, whey (milk protein), food starch-modified, Less than 2% of: baking soda, beta-carotene (color), calcium acid pyrophosphate, egg yolks, monocalcium phosphate, salt, xanthan gum.

Nutrition Facts

25 servings per Container
Serving Size
86g = 2/3 cup dry mix
Amount per serving

Calories

370

% Daily Value*

Total Fat 0

0%

Saturated Fat 5g

23%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 450mg

20%

Total Carbohydrate 65g

24%

Dietary Fiber 1g

3%

Total Sugars 35g

Includes 33g  Added Sugars

66%

Protein 4g

Vitamin D 0mcg

0%

Calcium 140mg

10%

Iron 2mg

10%

Potassium 100mg

2%

Contains 2 allergens

Milk
Wheat

4 allergens are not intentionally nor inherently included

Eggs
Peanuts
Soy
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 cups) Mix 32 oz (4 cups) Water 16 oz (2 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed for 30 seconds. 2. Scrape bowl and paddle. 3. Continue to mix on low speed for 30 seconds. Do not overmix. 4. Scale batter into prepared (lightly greased or paper-lined) pans. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz (#20 Scoop) of batter into each tin. For a convection oven, bake for 14-16 minutes. For a standard oven, bake for 16-18 minutes. Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz (#8 Scoop) of batter into each tin. For a convection oven, bake for 14-18 minutes. For a standard oven, bake for 20-24 minutes. Loaf Pans (8 1/2x 4 1/2x 2 1/2-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 22 oz of batter into a loaf pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 45-50 minutes.

HAND MIXING: Using a large bowl, stir together water and mix until well-blended (about 50 strokes). Scale batter into prepared (lightly greased or paper-lined) pans according to pan size. HIGH ALTITUDE: For full batch, add 2 oz (1/2 cup) all-purpose flour and an additional 2 oz (1/4 cup) water. Prepare and bake as directed.

STORE IN A COOL, DRY PLACE.
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