Briess Malt & Ingredients Company: Food & Beverage

Ingredients:

BriesSweet(tm) Tapioca Syrups
Little or no flavor, varying degrees of sweetness

BriesSweet(tm) Brown Rice Syrups
Mild flavor, varying degrees of sweetness

BriesSweet(tm) White Rice Syrup
Little or no flavor, high maltose syrup

BriesSweet(tm) Sorghum Syrups
Innovative application! Use as 1:1 gluten-free malt extract substitute

+ Indicates ingredient is also available as certified organic

Benefits of Grain- and Starch-Based Syrups: Briess syrups are all-natural and enzyme-produced in a fully-automated, NFPA-audited manufacturing facility. Briess syrups contribute sweetness and a range of functionality with little or no flavor to a wide range of foods and beverages. Benefits of Briess grain- and starch-based syrups:

Non-allegenic and gluten-free
All natural, Kosher Certified and non-GMO for a clean label
Sweetness with little or or no flavor or color
Wide range of functionality for many foods and beverages
Certified Organic and Custom Processing available
Minimum order and lead times apply to some ingredients

Packaging Options: 5-gallon, 60-pound, food grade plastic pail; 55-gallon, 640-pound, food grade plastic drums; 3,000-pound food grade totes; Bulk tank truck.

Custom Processing: Our technical staff can develop a custom syrup, or a unique syrup from other grains such as wheat, to fit your specification. Syrups can be custom dried into free-flowing powders to meet your specification.

BriesSweet(tm) Tapioca Syrups:	Item # for 5-gallon pails:	Characteristics:
Tapioca Syrup 28DE +	#6208	Low conversion tapioca syrup Ideal for bulking, coating and spray drying. Crystallization control in ice cream, confections. Improves body, texture and chewiness in bars. Effective binder in formed and extruded bars. Increases viscosity, gloss and body in dressings.
Tapioca Syrup 42DE +	#6203	Medium conversion tapioca syrup Builds body in syrups, dressings and beverages. Crystallization control in ice cream, confections. Maintains softness in jellies and soft cookies. Effective binder in granola and bar products. Enhances body, texture and chewiness in bars.
Tapioca Syrup 45DE High Maltose +	#6198	High maltose tapioca 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.
Tapioca Syrup 63DE +	#6192	High conversion tapioca 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.

BriesSweet(tm) Brown Rice Syrups:	Item # for 5-gallon pails:	Characteristics:
Brown Rice Syrup 28DE +	#5961	Low conversion brown rice syrup. Ideal for bulking, coating and spray drying. Crystallization control in ice cream, confections. Improves body, texture and chewiness in bars. Effective binder in formed and extruded bars. Increases viscosity, gloss and body in dressings.
Brown Rice Syrup 42DE +	#5966	Medium conversion brown rice syrup. Builds body in syrups, dressings and beverages. Crystallization control in ice cream, confections. Maintains softness in jellies and soft cookies. Effective binder in granola and bar products. Enhances body, texture and chewiness in bars.
Brown Rice Syrup 45DE High Maltose +	#5971	High maltose brown rice 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.
Brown Rice Syrup 60DE +	#5976	High conversion brown rice 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. Lasting sweetness provides flavor masking.

BriesSweet(tm) White Rice Syrup:	Item # for 5-gallon pails:	Characteristics:
White Rice Syrup 45 DE High Maltose +	#6231	Good functional substitute for sucrose in dairy and baking applications when less sweetness is called for. Replacement for malt extract when lower flavor and color are desired. Provides excellent protection from moisture absorption and crystallization in confections, ice cream, glazes, cereals and baked goods. Lingering sweetness helps with flavor masking. Natural humectant to extend shelf life. Highly fermentable.

BriesSweet(tm) White Sorghum Syrups:	Item # for 5-gallon pails:	Characteristics:
White Sorghum Syrup 45 DE 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.
White Sorghum Syrup 60 DE Return to Top	#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.

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Food & Beverage: Natural Sweeteners: Syrups