Dutch Valley Food Distributors

Commitment To Excellence Since 1978

Good Food Shoofly Pie Mix With Syrup 12/24oz

Good Food Shoofly Pie Mix With Syrup 12/24oz

260500

Shoo-fly pie mix can be used to create an old fashioned wet-bottom molasses pie. This pie is a traditional Pennsylvania Dutch dessert with a gooey bottom, cake-like middle and crumb topping. Each case consists of twelve, twenty four ounce boxes.

United States

Ing. for dry mix: Enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat flour, brown sugar, vegetable shortening (partially hydrogenated soybean and cottonseed oil), baking powder (sodium bicarbonate, sodium aluminium sulphate, calcium carbonate, cornstarch, monocalcium phosphate), dried vegetable shortening (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate milk, mono and diglycerides), salt.
Ing. for syrup: Corn syrup, molasses, invert syrup, water, caramel color.


**Contains: Wheat, Milk and Soy Ingredients Product information/materials may change.
Refer to the package or call for updates.

Last Changed: 7/29/2009

NUTRITION FACTS
Serving Size  (113g)
Servings per Container  Varied
Amount per Serving
Calories  400 Calories from Fat  45
% Daily Value*
Total Fat  5g 8 %
Saturated Fat  1.5g 7 %
Trans Fat  1.5g  
Cholesterol  0mg 0 %
Sodium  270mg 11 %
Total Carbohydrate  86g 29 %
Fiber  <1 g 2 %
Sugars  35g  
Protein  3g  
Vitamin A  0% Vitamin C  0%
Calcium  15% Iron  10%
Thiamin  10% Riboflavin  4%
Niacin  6% Folic Acid  6%

Last Changed: 5/29/2009

Pour 16 fl.oz. syrup into mixing bowl. Add 1

cup hot water. Stir until well blended. Add 1 1/2 cups crumbs and stir gently. Do not beat. Let stand 10 minutes. Stir mixture again to remove settling from bottom and pour into unbaked shell. Sprinkle remaining crumbs evenly over top. Bake at 350 degrees for 1 hour or until golden brown. Makes 1 (9inch) pie. For 34 (9 inch) pies, use 34 cups hot water,2 1/2 gallons syrup and 51 cups crumbs.
Product information/materials may change.
Refer to the package or call for updates.

Last Changed: 5/18/2009