Baked Goods

Recommendations

Briess Malted Milk Powder is a natural sweetener with a rich malty flavor and aroma. It is made using only Briess malted barley, wheat flour, milk, bicarbonate of soda and salt. Ready-to-eat.

Briess Standard and Specialty Malt Extracts are pure malt extracts that provide yeast food, browning, and varying levels of sweetness, flavor and color. It improves fermentation and crumb texture and extends shelf life. Made from 100% pure malted barley. Label as “Malt Extract”. Offered in liquid and powder. Ready-to-eat.

BriesSweet^™ White Grain Sorghum Extracts are natural, gluten free sweeteners distinguished by light color and clean, wildflower honey-like flavor. They are produced only by Briess from the starchy grain heads of white sorghum. Other sorghum syrups are typically produced from the cane of the red sorghum plant, and have a harsh, bitter flavor and dark color. BriesSweet^™ White Grain Sorghum Extracts contain the same reducing sugars and amino acids that promote browning as malt extract. They also work exceptionally well in multigrain baked goods for flavor masking. Made from 100% pure white grain sorghum. Label as “Grain Sorghum Extract” or “White Grain Sorghum Extract”. Offered as liquid and dry. Ready-to-eat.

BriesSweet^™ Tapioca Syrups are natural, enzyme-produced sweeteners. They have a neutral flavor with varying levels of sweetness and viscosity, and little to no color contribution. Made from 100% pure tapioca starch. Label as “Tapioca Syrup”. Offered in liquid and dry. Ready-to-eat.

BriesSpecialty^™ Diastatic Malt Flours are enzyme-active light colored, flavorful malts milled into whole grain flour that deliver both function and label benefits. As natural dough conditioners they improve fermentation. Malt flours also improve crumb texture, promote browning and extend shelf life. These whole grain flours offer flavors and colors desirable in healthy baked goods. Milled from 100% pure malted barley or wheat. Label as “Malted Barley Flour” or “Malted Wheat Flour”.

BriesSpecialty^™ Nondiastatic Malt Flours are whole grain flours milled from specialty malts. These enzyme-free malt flours have unique flavors that are appealing in many baked goods. Use for subtle to intense flavor adjustment with light to almost black color adjustment. They enhance fermentation, improve crumb texture, promote browning and extend shelf life. Milled from 100% pure malted barley. Label as “Malted Barley Flour”.

Insta Grains^® Pregelatinized Ingredients have reduced cook times to save you time and input costs by eliminating the need to soak or precook. Incorporate Insta Grains^® ingredients directly into your dough or dry mix for natural, healthy multigrain goodness, flavor and eye appeal. Flakes maintain their structure in dough and batters. Made from 100% pure grain for a simple, clean label.

Specialty Sprouted Grains are grains that have been truly sprouted — fully soaked in water to initiated sprouting — then heat treated at the optimum time to preserve the sprout and healthy, wholesome character of the modified, nutritious grain. These whole grain ingredients naturally enhance flavor, adjust color, improve eye appeal and have no enzymes that would break down a dough system. An excellent way to increase whole grains while adding “sprouted” to the label.