Ultra Moist Muffin Base 50lb

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Ultra Moist Muffin Base
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This base produces an extraordinarily moist and rich product with a creamy, cake-like quality. Readily accepts flavors, fruits and other add-ins. A customer favorite with exceptional baked shelf life.

Item Details
Case UPC00793760100089
Retail UPCN/A
Country Of OriginUnited States
BrandBake N Joy
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Specifications
Bioengineered Disclosure Need YES
Non-GMO no
Kosher Yes

Sugar, Bleached Wheat Flour, Modified Food Starch, Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dairy Whey (Milk), Soy Flour, Salt, Wheat Gluten, Emulsifiers (Sodium Stearoyl Lactylate, Propylene Glycol Monoesters, Monoglycerides), Natural And Artificial Flavor. Contains Wheat, Dairy (Milk), And Soy. This Product Is Manufactured On Equipment Exposed To Egg Products. Made with Bioengineered Ingredient(s).

Last Changed: 8/1/2022

Last Changed 8/2/2022
Mixing Instructions: Ultra Moist Muffin Base 50lb

SMALL BATCH: 10lbs Mix
3 lbs 8oz liquid whole eggs
3lbs oil
1 qt 4 oz (2lbs 4oz) water
LARGE BATCH: 50lbs Mix
17.5lbs eggs
15lbs oil
1 gal 52 oz (11lbs 4 oz) water
HANDLING: Combine liquid whole eggs and Muffin Mix, Mix for 1 minute on low speed, then 3 minutes on medium speed. Add oil and water and mix 1 minute more on low speed. Scrape down and mix another 2 minutes on low speed. With a #12 scoop or depositor, deposit into greased or paper-lined muffin tins.
BAKING:
STANDARD OVEN: Bake at 375-400 degrees F for about 35 minutes, or until done.
CONVECTION OVEN: Bake at 325-350 degrees F with FAN OFF for 7-20 minutes. Turn FAN ON and bake for another 18 minutes, or until done.
RACK OVEN: Bake at 375-400 degrees F for about 30-35 minutes or until done.
DECK OVEN: Bake at 325-350 degrees F for about 25-30 minutes or until done.

Last Changed: 7/8/2019

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