Gravy, Sauce + Condiments

Improve the taste, eye appeal, processing and label of gravies, sauces and condiments with Briess natural specialty ingredients.

Recommendation

Briess Standard and Specialty Malt Extracts are pure malt extracts that offer varying levels of color, flavor and sweetness. Improves body and viscosity in sauces. Made from 100% pure malted barley. Label as “Malt Extract”. Offered in liquid and powder. 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” or “Tapioca Starch”. Offered in liquid and dry. Ready-to-eat.

BriesSweet Tapioca Maltodextrin is a natural, enzyme-produced sweetener. It is a powder with neutral flavor and no color contribution, and improves viscosity and mouthfeel in sauces. Made from 100% pure tapioca starch. Label as “Maltodextrin” or “Tapioca Maltodextrin”. 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. 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.

Roasted Potato, Barley and Wheat Ingredients offer unique ways to add natural rich flavors, colors and aromas. Roasted wheat and barley flours are whole grain and well suited in gravies and roux. Roasted potato flour deliver that “Thanksgiving Dinner” taste and aroma to gravies. Roasted barley ingredients offer intense coffee/roasted flavor and mimics the look of pepper and roasted vegetables in salsa.

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