Muffin Batter, Raspberry Chocolate, All Natural 10lb / 2 buk

Muffin Batter, Raspberry Chocolate, All Natural 10lb / 2 buk

You're in for a real treat literally with Le Chef's Raspberry Chocolate Muffin Batter. Enjoy juicy raspberries and chocolate chips with a vivacious hint of vanilla.

Code:	Unit Weight:	Case Pack:
MU006-2	10 lb.	2

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All Natural

Derived From Bioengineering

Natural Cake Mix [Sugar, Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-Modified, Soybean Oil, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Nonfat Dry Milk, Vital Wheat Gluten, Salt, Dextrose, Soy Lecithin, Mono & Diglycerides, Natural Flavor, Dry Whole Egg], Eggs, Soybean Oil, Semi-Sweet Chocolate Chips [Sugar, Unsweetened Chocolate, Cocoa Butter, Dextrose, Soy Lecithin, Vanilla Extract], Water, Raspberries, Raspberry Extract.

Eggs, Milk, Soy, Wheat

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

Keep product in bucket, covered and store in freezer at -10˚F. to 0˚F.
For superior taste and freshness, all products should be consumed on the day of preparation.

Preparation: Defrost muffin batter in refrigerator. Scoop muffin mix into baking cups or muffin pan. Place remaining batter in freezer. You can refreeze batter for a maximum of 2 times.

Suggested Serving Size: 3.5 oz. or 4 oz. of muffin batter per muffin baking cup.

Baking Temperature: Preheat oven to 350°F and bake for 15 minutes. Reduce temperature to 300°F and bake for an additional 20 minutes until fully baked. Except for Double Chocolate Muffin Batter, reduce temperature to 325°F and bake for an additional 20 to 25 minutes until fully baked. Rotate baking pans after first 15 minutes to achieve uniform bake.