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Whole Grain Variety Muffin Mix

Brand: Gold Medal

Item #: 704633

$130.88

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Out of stock

Gold Medal whole grain variety muffin mix, made with 100% whole wheat and contains 43g whole grain per 2 muffin serving (at least 48g recommended daily). Offers a hearty taste and texture. Designed for minimal labor, simply add water for scratch-like muffins with a desirable golden color and mushroom crown. The mix's forgiving formula means less waste and consistent quality. Each case includes 6 boxes of 5 lb each, making it cost-effective for schools. Experience fresh-baked quality for up to 24 hours with no artificial flavors or colors.
Storage Instructions: Keep in a dry cool place. Muffin Mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling

Pack: CASE | 6 x 5 LB

CASE | 6 x 5 LB

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Whole Grain Variety Muffin Mix

$130.88

Allergens

Contains

Wheat
Soy
Milk
Eggs

Diet

Kosher
Dairy
Kosher

Ingredients

INGREDIENTS: WHOLE WHEAT FLOUR BLEACHED, SUGAR, PALM OIL, MODIFIED CORN STARCH. CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), DEXTROSE, SALT, NONFAT MILK, EGGS WITH SODIUM SILICOALUMINATE, MONO AND DIGLYCERIDES, XANTHAN GUM, SOY FLOUR.

Nutrition facts

Nutrition Facts

156 servings per container

Serving size1/2 cup mix (86g) makes 2 muffins

Amount per servingCalories

360

% Daily Value*

Total Fat 10g 12%

Saturated Fat 5g 24%

Cholesterol 5mg 2%

Sodium 560mg 24%

Total Carbohydrate 64g 23%

Dietary Fiber 4g 13%

Total Sugars 28g

Includes 28g Added Sugars 55%

Protein 4g

Calcium 30mg 2%

Iron 1.2mg 6%

Potassium 140mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving & preparation

Serving Suggestion: 1/2 Cup Mix (86g) Makes 2 Muffins
Preparation Instructions: Yield #20 Scoop, Mini Muffin: 1.9 oz batter, Full Batch: 65, Half Batch: 32 #16 Scoop, Standard Muffin: 2.3 oz batter, Full Batch: 53, Half Batch: 26 #10 Scoop, Standard Muffin: 3.5 oz batter, Full Batch: 35, Half Batch: 17 #8 Scoop, Jumbo Muffin: 3.9 oz batter, Full Batch: 31, Half Batch: 15 Ingredients Cool Water (Approx 72°F): Full Batch: 5 ½ cups (2 lb 12OZ), Half Batch: 2 ¾ cups (1 lb 6 OZ) Mix: Full Batch: Full Box (5 LB), Half Batch: 8 ½ cups (2 LB 8 OZ) Mixing Directions Hand Mixing Pour total amount of water into mixing bowl. Add muffin mix. Mix using a rubber spatula or wire whip until batter is well blended. Fold in desired ingredients. Do not overmix. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing Pour total amount of water into mixer bowl. Add muffin mix. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. Fold in desired ingredients on low speed. Do not overmix. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking Convection: 350°F, #20: 12-14 minutes, #16: 15-17 minutes, #10 and #8: 18-20 minutes; Rotate muffins baked in a convection oven one-half turn (180°) after 5 minutes of baking. Standard: 400°F, #20: 16-18 minutes, #16: 19-21 minutes, #10 and #8: 24-26 minutes Doneness Test: Muffin is fully baked when center springs back when lightly touched. High Altitude (2500 ft. and above) Increase recommended water amount by 1/4 cup and add 3/4 cup all-purpose flour with the mix. Bake times may increase 2-3 minutes.

Product specs

Brand	Gold Medal
MFG #	31529000
GTIN	10016000315294
Pack unit quantity	6
Gross Weight	33.500 LBR
Net Weight	30.000 LBR
Spec sheet	Download

Shipping & storage

Ship Volume	1.06600 FTQ
Ti / Hi	10x5
Storage Temperature	32 °F / 95 °F
Shelf Life	279 days
Storage Instructions	Keep in a dry cool place. Muffin Mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling