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Gold Medal Chocolate Brownie Mix
Gold Medal Chocolate Brownie Mix
6 lb
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About
Details
Chocolate brownie mix in an easy, "just add water" format from Gold Medal(TM). Formulated to produce brownies with moist, fudge-like texture with rich, intense chocolate flavor.
• Kosher Dairy
• No Artificial Flavors
• No Artificial Colors
• Simple add-water only formula so you can delegate baking to anyone in the kitchen
• One box can create many delectable brownie options. Brownie mix can also be used to produce bars, cookies, and more.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Cocoa Processed With Alkali, Soybean Oil. Contains 2% Or Less Of: Corn Starch, Egg White, Salt, Leavening (baking Soda, Monocalcium Phosphate), Natural Flavor, Soy Flour, Nonfat Milk. Contains Wheat, Egg, Soy And Milk Ingredients.
Directions
Yield: Pan Size: Full sheet pan; Pans per box: 1; Serving size: 8 x 10 cut; Portions per pan: 80, Pan Size: Full sheet pan; Pans per box: 1; Serving size: 8 x 8 cut; Portions per pan: 64, Pan size: Half sheet pan; Pans per box: 2; Serving Size: 4 x 8 cut; Portions per pan: 32. Ingredients: Hot Water (approx 120 degrees F): Fudge brownie: Full batch 3 cups (1 lb 8 oz); Half batch 1 1/2 cups (12 oz), Mix: Full batch full box (6 lb); Half batch 10 2/3 cups (3 lb), Hot Water (approx 120 degrees F): Cake brownie: Full batch 4 cups (2 lb); Half batch 2 cups (1 lb), Mix: Full batch full box (6 lb); Hal batch 10 2/3 cups (3 lb). Mixing Directions: Machine Mixing: 1. Pour the total amount of water into the mixing bowl. 2. Add brownie mix. 3. Mix using the paddle attachment on low speed for 30 seconds. Stop mixer. Scrape bowl and blade. 4. Mix on low speed an additional 30 seconds. Do not over-mix. Hand Mixing: 1. Pour total amount of water into the mixing bowl. 2. Add brownie mix. 3. Mix vigorously using a wire whip until mix lumps are moistened and batter is fairly smooth. Pan Preparation: Deposit batter into the lightly greased pan using the following scaling guide: Full sheet pan (16 x 24 in): Fudge Brownie (7 lb 8 oz (total batter)); Cake brownie (8 lb (total batter)), Half sheet pan (12 x 16 in): Fudge Brownie: 3 lb 12 oz; Cake brownie (4 lb). Baking: Oven: Convection (Rotate brownies baked in a convection oven one - half turn (180 degrees) after 5 minutes of baking): Fudge brownie (18 - 23 minutes); Cake brownie (18 - 23 minutes), Oven: Standard 350 degrees F: Fudge brownie (23 - 28 minutes); Cake brownie (20 - 25 minutes). Doneness Test: Brownie is fully baked when the center is slightly firm when lightly touched. To prevent the scoring of the sheet pan and for the best brownie appearance, cut the brownie with a plastic knife. Brownie 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. High Altitude (2500 ft. and above): At altitudes of 2,500 feet and above, use these special directions: To full box (6 lb) of mix, add 5 oz (11/4 cps) of all-purpose flour. Increase water by 1/2 cup (4 oz). Follow the package directions for preparing and baking, add the flour with a mix in step 2. Increase oven temperature 25 degrees F for both standard and convection ovens.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 4.5g7%
- Saturated Fat 2g10%
- Cholesterol 0mg0%
- Sodium 125mg5%
- Total Carbohydrate 27g9%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 2g
Details
Chocolate brownie mix in an easy, "just add water" format from Gold Medal(TM). Formulated to produce brownies with moist, fudge-like texture with rich, intense chocolate flavor.
• Kosher Dairy
• No Artificial Flavors
• No Artificial Colors
• Simple add-water only formula so you can delegate baking to anyone in the kitchen
• One box can create many delectable brownie options. Brownie mix can also be used to produce bars, cookies, and more.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Cocoa Processed With Alkali, Soybean Oil. Contains 2% Or Less Of: Corn Starch, Egg White, Salt, Leavening (baking Soda, Monocalcium Phosphate), Natural Flavor, Soy Flour, Nonfat Milk. Contains Wheat, Egg, Soy And Milk Ingredients.
Directions
Yield: Pan Size: Full sheet pan; Pans per box: 1; Serving size: 8 x 10 cut; Portions per pan: 80, Pan Size: Full sheet pan; Pans per box: 1; Serving size: 8 x 8 cut; Portions per pan: 64, Pan size: Half sheet pan; Pans per box: 2; Serving Size: 4 x 8 cut; Portions per pan: 32. Ingredients: Hot Water (approx 120 degrees F): Fudge brownie: Full batch 3 cups (1 lb 8 oz); Half batch 1 1/2 cups (12 oz), Mix: Full batch full box (6 lb); Half batch 10 2/3 cups (3 lb), Hot Water (approx 120 degrees F): Cake brownie: Full batch 4 cups (2 lb); Half batch 2 cups (1 lb), Mix: Full batch full box (6 lb); Hal batch 10 2/3 cups (3 lb). Mixing Directions: Machine Mixing: 1. Pour the total amount of water into the mixing bowl. 2. Add brownie mix. 3. Mix using the paddle attachment on low speed for 30 seconds. Stop mixer. Scrape bowl and blade. 4. Mix on low speed an additional 30 seconds. Do not over-mix. Hand Mixing: 1. Pour total amount of water into the mixing bowl. 2. Add brownie mix. 3. Mix vigorously using a wire whip until mix lumps are moistened and batter is fairly smooth. Pan Preparation: Deposit batter into the lightly greased pan using the following scaling guide: Full sheet pan (16 x 24 in): Fudge Brownie (7 lb 8 oz (total batter)); Cake brownie (8 lb (total batter)), Half sheet pan (12 x 16 in): Fudge Brownie: 3 lb 12 oz; Cake brownie (4 lb). Baking: Oven: Convection (Rotate brownies baked in a convection oven one - half turn (180 degrees) after 5 minutes of baking): Fudge brownie (18 - 23 minutes); Cake brownie (18 - 23 minutes), Oven: Standard 350 degrees F: Fudge brownie (23 - 28 minutes); Cake brownie (20 - 25 minutes). Doneness Test: Brownie is fully baked when the center is slightly firm when lightly touched. To prevent the scoring of the sheet pan and for the best brownie appearance, cut the brownie with a plastic knife. Brownie 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. High Altitude (2500 ft. and above): At altitudes of 2,500 feet and above, use these special directions: To full box (6 lb) of mix, add 5 oz (11/4 cps) of all-purpose flour. Increase water by 1/2 cup (4 oz). Follow the package directions for preparing and baking, add the flour with a mix in step 2. Increase oven temperature 25 degrees F for both standard and convection ovens.
Common questions
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