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Pillsbury Yellow Cake Professional Mix
Pillsbury Yellow Cake Professional Mix
72 oz
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Place your order with peace of mind.
About
Details
Pillsbury Bakers' Plus Yellow Cake Mix won't crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Egg Yolk With Sodium Silicoaluminate, Nonfat Milk. Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Propylene Glycol Mono And Diesters, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Artificial Flavor, Yellow 5, Red 40, Soy Flour.
Directions
Yield: Pan Size: Full sheet. No. of Cakes: 1. Serving Size: 6 x 7 cut. 42 full batch; NA half batch. Pan Size: Full sheet. No. of Cakes: 1. Serving Size: 8 x 8 cut. 64 full batch; NA half batch. Pan Size: 8 inch round. No. of Cakes: 8. Serving Size: 1/6 cut. 48 full batch; 24 half batch. Ingredients: Cool water: Full batch (6 cups) (3 lb); Half batch (3 cups) (1 lb 8 oz); Vegetable Oil: Full batch 1-1/8 cup) (9 oz); Half batch: 2/3 cup (4-1/2 oz); Mix: Full Bath: Full box (4 lb 8 oz); Half batch: 6-2/3 cups (2 lb 4 oz). Mixing Directions: (Machine Mixing) 1. Pour 1/2 total water into mixer bowl. 2. Add total amount of cake mix. Mix using a paddle attachment on low speed* for 1 minute. 3. Mix batter on medium speed** for 3 minutes. 4. Add remaining 1/2 water and oil gradually while mixing on low speed for 1 minute. Scrape bowl and paddle. 5. Mix batter on low speed for 2 minutes. Do not overmix. *Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer. **Medium speed is second speed on a 3-speed mixer and third speed on a 4-speed mixer. Scaling/Pan Preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan Size: Sheet pan; 8 inch layer. Recipe: 8 lb 1 oz; 14 oz. Baking: Oven: Convection* 300 degrees F; standard 360 degrees F. Sheets: 29-33 minutes; 31-35 minutes. Layers: 20-24 minutes; 24-28 minutes. *Rotate sheet cakes baked in a Convection Oven one-half turn (180 degrees) after 7 minutes of baking. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if it comes out clean, the cake is done. Cake 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.
Warnings
Contains wheat, egg, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 5g6%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 370mg16%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 4g
Details
Pillsbury Bakers' Plus Yellow Cake Mix won't crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Egg Yolk With Sodium Silicoaluminate, Nonfat Milk. Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Propylene Glycol Mono And Diesters, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Artificial Flavor, Yellow 5, Red 40, Soy Flour.
Directions
Yield: Pan Size: Full sheet. No. of Cakes: 1. Serving Size: 6 x 7 cut. 42 full batch; NA half batch. Pan Size: Full sheet. No. of Cakes: 1. Serving Size: 8 x 8 cut. 64 full batch; NA half batch. Pan Size: 8 inch round. No. of Cakes: 8. Serving Size: 1/6 cut. 48 full batch; 24 half batch. Ingredients: Cool water: Full batch (6 cups) (3 lb); Half batch (3 cups) (1 lb 8 oz); Vegetable Oil: Full batch 1-1/8 cup) (9 oz); Half batch: 2/3 cup (4-1/2 oz); Mix: Full Bath: Full box (4 lb 8 oz); Half batch: 6-2/3 cups (2 lb 4 oz). Mixing Directions: (Machine Mixing) 1. Pour 1/2 total water into mixer bowl. 2. Add total amount of cake mix. Mix using a paddle attachment on low speed* for 1 minute. 3. Mix batter on medium speed** for 3 minutes. 4. Add remaining 1/2 water and oil gradually while mixing on low speed for 1 minute. Scrape bowl and paddle. 5. Mix batter on low speed for 2 minutes. Do not overmix. *Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer. **Medium speed is second speed on a 3-speed mixer and third speed on a 4-speed mixer. Scaling/Pan Preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan Size: Sheet pan; 8 inch layer. Recipe: 8 lb 1 oz; 14 oz. Baking: Oven: Convection* 300 degrees F; standard 360 degrees F. Sheets: 29-33 minutes; 31-35 minutes. Layers: 20-24 minutes; 24-28 minutes. *Rotate sheet cakes baked in a Convection Oven one-half turn (180 degrees) after 7 minutes of baking. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if it comes out clean, the cake is done. Cake 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.
Warnings
Contains wheat, egg, milk and soy ingredients.
Common questions
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