Baking Ingredients / Gold Medal / Variety Muffin Mix - 5 lbs

Product ID:	153837
Brand:	Gold Medal
Item Name:	Variety Muffin Mix - 5 lbs
Size:	5 lb
Current Price:	$12.59
Unit Price:	$ 2.52 / lb
Description:	Directions Yield: Scoop size (20), approx batter weight (1.7 oz), full batch yield (69), half batch yield (34). Scoop size (16), approx batter weight (2.3 oz), full batch yield (52), half batch yield (26). Scoop size (10), approx batter weight (3.4 oz), full batch yield (34), half batch yield (17). Scoop size (8), approx batter weight (4.2 oz), full batch yield (28), half batch yield (14). Scoop size (6 (2-12)), approx batter weight (5.6 oz), full batch yield (20), half batch yield (10). Ingredients: Cool water (approx 72 degrees F), 4 3/4 cups (2 lb 6 oz). Variety muffin mix, full box (5 lb). Half Batch- 2 1/3 cups (1 lb 3 oz), 8 1/2 cups (1/2 box, 2 lb 8 oz) mix. Mixing Directions: Hand Mixing- 1. Pour total amount of water into mixing bowl. 2. Add total amount of mix. 3. Mix using a rubber spatula or wire whip until batter is smooth. 4. Fold in desired ingredients. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing: 1. Pour total amount of water into mixer bowl. 2. Add total amount of mix. 3. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. 4. Fold in desired ingredients on Low speed. Do not overmix. 5. See step 5 hand mixing. Scaling/Pan Preparation: Use the following pan size guide for scaling muffins. Deposit recommended batter weights into paper lined or generously greased/sprayed muffin cups. Note: Grease both cups and pan surface when preparing 3 1/2 oz or larger sized muffins. 20 Scoop, mini muffin pan- 2 1/16x1 7/8x1 3/8. 10, 12 and 16 Scoops, standard muffin pan 2 3/4x1 7/8x 1 3/8 in. 6 and 8 Scoops- jumbo muffin pan, 3 5/8x 2 1/2x 1 13/16 in. Oven (convection 350 degrees F), 20 (12-14 minutes), 16 (15-17 minutes), 8 and 10 (19-21 minutes), 6 (24-26 minutes). Standard: 20 (16-18 minutes), 16 (19-22 minutes), 8 and 10 (24-26 minutes), 6 (32-34 minutes). Doneness Test. Muffin is full baked when center springs back when lightly touched. Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking. 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. Baked times may increase 2-3 minutes. Advanced Preparation: Muffin batter can be refrigerated or frozen for future use. Refrigerated Batters: For best results use within 48 hours. Frozen Bulk Batter: Thaw frozen bulk batter under refrigeration for 18-24 hours. Use within 48 hours. Pre-Scooped Frozen Muffin Batter: Remove batter from freezer and temper at room temp. for 30 min. prior to baking. Reduce oven temperature by 25 degrees F. Stated bake times may increase 5-10 min. Note: Batters containing fresh or frozen acidic ingredients such as blueberries, cranberries, pineapple and citrus juices should not be frozen or refrigerated in advance due to leavening loss.
Availability:	Available for Purchase

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