CMC
®
Quality & Value
Sweet Cornbread Mix
46702-00918
50 lbs. Basis
25 lbs. Basis
5 lbs. Basis
1 Step
50 lbs. mix
15 lbs. cold water
(240 fl. oz.)
25 lbs. mix
7½ lbs. cold water
(120 fl. oz.)
5 lbs. mix
3 cups cold water
(24 fl. oz.)
2nd Step
15 lbs. cold water
(240 fl. oz.)
7½ lbs. cold water
(120 fl. oz.)
3 cups cold water
(24 fl. oz.)
st
Method
1st Step
Use mixer with paddle attachment.
Pour water into mixer bowl.
Add Sweet Cornbread Mix.
Blend on low speed* for 2 minutes.
Stop mixer. Scrape bowl and paddle.
2nd Step
Add remaining water to bowl.
Blend on low speed* for 30 seconds.
Stop mixer. Scrape bowl and paddle.
Blend on low speed* for 2 more minutes.
Spread batter evenly onto greased sheet pan and bake according to the table below:**
Las instrucciones están en español del otro lado.
Standard Oven
350ºF for 30 - 35 minutes
Convection Oven
st
300ºF for 20 - 25 minutes
nd
* Low speed is 1 speed on a 3-speed mixer or 2 speed on a 4-speed mixer.
** Baking time may vary depending on the oven and oven load.
Yield and Scale: The batter from 50 lbs. of Sweet Cornbread Mix will make:
10 full-sheet pans (scale 8 lbs. of batter into 26” x 18” sheet pan)
20 half-sheet pans (scale 4 lbs. of batter into 18” x 13” sheet pan)
High Altitude (over 4,000 ft): Add ½ oz. flour and ¼ oz. water for each pound of mix. It may be necessary to reduce mixing time slightly or
increase baking temperature.
INGREDIENTS: Bleached Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cornmeal,
Sugar, Shortening (Palm Oil), Dextrose, Salt, Leavening (Sodium Bicarbonate, Calcium Acid
Pyrophosphate, Monocalcium Phosphate, Anhydrous), Wheat Protein Isolate,
Oat Fiber, Sunflower Lecithin, FD&C Yellow 5.
CONTAINS: Wheat Ingredients
STORE IN A COOL, DRY PLACE.
JIFFY Foodservice, LLC
Chelsea, Michigan 48118
NET WT. 50 LBS. (22.68 kg)
v3.5