Overview
Gluten Free Muffin Mix is a convenient mix, requiring the addition of egg, oil and water, for great-tasting muffins.
Benefits include:
- Light moist texture.
- Add inclusions to the mix such as chocolate chips for variety.
Gluten Free Muffin Mix
Storage
Cool and dry conditions
Shelf Life
270 days
Type
Powder
Ingredients
Group 1
Ingredient
KG
%
Gluten Free Muffin Mix
10.000
100.00
Egg
4.440
44.40
Vegetable oil
3.320
33.20
Water
2.800
28.00
Total Weight: 20.560
Yield
274 muffinsMethod
1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on medium speed.
5. Scale at 75g and deposit into muffin case.
6. Bake at 190°C for 30-35 minutes.
Usage
See recipe.
Nutritional Information
Type
Value
Energy (kJ)
1,561.00
Energy (Kcal)
368.00
Fat (g)
0.79
Fat (of which saturates)(g)
0.52
Available Carbohydrate (g)
84.91
Carbohydrate (of which sugars)(g)
45.34
Protein (g)
3.40
Fibre (g)
1.60
Salt (g)
1.81
Ingredients
Rice Flour, Sugar, Thickener (Modified Potato Starch), Stabilisers (E464, E466, E412, E415), Raising Agents (E450, E500ii), Salt, Rice Starch, Modified Maize Starch (E1442), Emulsifiers (E475, E481, E471), Flavouring
Packaging
Code
Size
Type
Palletisation
383150
12.5kg
Bag
60
Additional Information
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Ingredients
Group 1
Ingredient
KG
%
Gluten Free Muffin Mix
10.000
100.00
Egg
4.440
44.40
Vegetable oil
3.320
33.20
Water
2.800
28.00
Total Weight: 20.560
Yield
274 muffinsMethod
1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on medium speed.
5. Scale at 75g and deposit into muffin case.
6. Bake at 190°C for 30-35 minutes.
Usage
See recipe.
Nutritional Information
Type
Value
Energy (kJ)
1,561.00
Energy (Kcal)
368.00
Fat (g)
0.79
Fat (of which saturates)(g)
0.52
Available Carbohydrate (g)
84.91
Carbohydrate (of which sugars)(g)
45.34
Protein (g)
3.40
Fibre (g)
1.60
Salt (g)
1.81
Ingredients
Rice Flour, Sugar, Thickener (Modified Potato Starch), Stabilisers (E464, E466, E412, E415), Raising Agents (E450, E500ii), Salt, Rice Starch, Modified Maize Starch (E1442), Emulsifiers (E475, E481, E471), Flavouring
Packaging
Code
Size
Type
Palletisation
383150
12.5kg
Bag
60
Additional Information
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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