SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, COCOA ALKALI PROCESSED, CORN SYRUP SOLIDS, CONTAINS LESS THAN 2% OF THE FOLLOWING: SODIUM SILICOALUMINATE, POWDERED EGG WHITES, POWDERED EGG YOLKS, MALTODEXTRIN, MONOGLYCERIDES, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM CASEINATE (A MILK DERIVATIVE), CELLULOSE GUM, DATEM, WHEAT STARCH.
DIRECTIONS FOR USE: THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. FOR: 3 SPEED MACHINE USE 1ST SPEED; 4 SPEED MACHINE USE 2ND SPEED. LARGE BATCH: 50 LB BROWNIE MIX 12 LB WATER 4 LB PECANS SMALL BATCH: 6 LB 4 OZ BROWNIE MIX 1 LB 8 OZ WATER 8 OZ PECANS MIX: ADD WATER OVER 1 MINUTE PERIOD IN LOW SPEED, SCRAPE BOWL, THEN CONTINUE MIXING IN LOW SPEED FOR 2 - 1/2 MINUTES. BATTER TEMPERATURE: 70 F TO 75 F. MAKE UP: SPREAD EVENLY IN 18" X 26" SHEET PAN TO ASSURE UNIFORM BAKING. SMALL BATCH MAKES 1 SHEET PAN. LARGE BATCH MAKES 8 SHEET PANS. BAKE AT: 350 F FOR 26 TO 32 MINUTES. CAUTION: AVOID OVER BAKING. NOTE: FOR CAKE TYPE BROWNIES, REPLACE 8 OZ WATER WITH 8 OZ WHOLE EGG FOR SMALL BATCH. REPLACE 4 LB WATER WITH 4 LB OF WHOLE EGG FOR LARGE BATCH.
CONTAINS: EGGS, MILK, WHEAT MAY CONTAIN TREE NUTS, SOY AND SESAME DERIVED FROM BIOENGINEERING
