Briess Products - White Sorghum Syrup

White Sorghum Syrup - 'Malt Extract Substitute'

Features & Benefits  |  Functionality  |  Applications  |  Packaging  |  Product Info

BriesSweet^™ White Sorghum Syrup offers a gluten-free solution to the challenge of browning cereals, crackers, snack foods, particulates, baked goods and other foods that are formulated gluten-free. Enzymatically produced from the starchy heads of the grain, not the cane, of the sorghum plant, BriesSweet^™ White Sorghum Syrup is a gluten-free natural sweetener substitute for malt extract that contains the same reducing sugars and amino acids to promote browning. A natural sweetener with large amounts of maltose, it was originally developed by Briess for the production of gluten-free beer. The new application of BriesSweet^™ White Sorghum Syrup as a browning agent in foods greatly expands the capability of formulators to develop more visually eye appealing gluten-free foods. BriesSweet^™ Sorghum Syrups match the carbohydrate profile of malt extracts and have very similar characteristics such as moderate, long lasting sweetness, humectancy and medium viscosity. Call Briess today to learn how all-natural BriesSweet^™ White Sorghum Syrup can help solve your formulating challenges and achieve label claims for many foods and beverages, gluten-free or otherwise.

• Features & Benefits:
• Produced from the grain, not the cane, of the sorghum plant
• Hypoallergenic; gluten-free
• 0 trans fat grams
• Enzyme produced
• 100% pure grain sorghum
• Low to medium sweetness
• All natural, Kosher certified and non-GMO for a clean label
• Made by Briess in the U.S.A.
• Produced in a fully automated, FPA-audited plant
• Custom processing available
• Minimum order and lead times may apply

• Functionality (varies with DE - dextrose equivalent):
• Promotes browning
• Improved fermentability
• Natural humectant to extend shelf life
• Long lasting sweetness
• Binder
• Bodying agent
• Viscosity

• Applications:
• Bars
• Beverages
• Baked Goods
• Cereal & Granola
• Confections
• Frozen Desserts
• Particulates

• Packaging Options Liquid:
• 5-gallon, 60-lb, food grade plastic pail
• 55-gallon, 650-lb, food grade drums
• 3,000-lb food grade totes
• Bulk tanker truck
• Packaging Options Dry:
• 50-lb paper bags
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Product Information	Item #	Characteristics
BriesSweet™ White Sorghum Syrup 45DE High Maltose	6142	Functions as a gluten-free malt extract substitute. High maltose white sorghum grain syrup. Highly fermentable. Functional substitute for sucrose in dairy and baking when less sweetness is called for. Serves as replacement for malt extract when lower flavor and color are desired. Linger sweetness for flavor masking.
BriesSweet™ White Sorghum Syrup 60DE (Custom Order)	6162	Functions as a gluten-free malt extract substitute. High conversion sorghum grain syrup. High degree of sweetness. Reducing sugars enhance browning while ensuring sufficient fermentable sugars in baked goods. Enhances shelf life in confectionery. Sweetness and texture control in frozen dairy.

Item Number Information

Item numbers for liquid extracts are 5-gallon pails

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