1. Judie Giebel, ABI Certified Master Baker, Briess Technical Services Representative 2015 Innovative Cookie & Cracker Formulations Natural Functionality | Flavor | Color | Texture

2. Malt-lasses Cookies Sweet malt extract boosts flavor in this classic treat IngredientsVolumeGramsPercent All Purpose Flour2 cups260 34 Baking Soda1 tsp5<1 Salt1/4 tsp3<1 Cinnamon1 tsp3<1 Ginger, Ground1 tsp2<1 Cloves, Ground1/2 tsp1<1 Unsalted Butter, Room Temperature1/2 cup11315 Dark Brown Sugar1 cup21027 Safflower Oil2 tbsp243 Briess Maltoferm® CR45 Malt Extract1/3 cup8711 Egg1 large477 Vanilla1/2 tsp2<1 Method 1.Blend flour, baking soda, salt and spices in a bowl. 2.Cream sugar and butter until light and fluffy, about 1-2 minutes on medium. 3.Add Malt Extract, egg and vanilla and beat until well blended and smooth. 4.Slowly add flour mixture to butter mixture, until batter is smooth and creamy. 5.Cover and chill until the batter is firm and easy to handle. 6.Preheat over to 375º F. 7.Form batter into 1 inch balls, roll in sugar and place on parchment lined cookie sheet. 8.Lightly flatten each cookie with the bottom of a drinking glass. 9.Bake 9-10 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

3. Whole Grain Cookies Naturally sweet; loaded with easy-to-use precooked whole grains IngredientsGramsPercent I Can’t Believe It’s Butter®11415 BriesSweet™ White Sorghum Syrup 60DE507 BriesSweet™ Tapioca Syrup 63DE15721 Cinnamon2.5<1 Baking Powder2.5<1 Egg476 Nonfat Milk27.44 Vanilla3.2<1 BriessBlend™ Wholegrain Fine507 Insta Grains® Red Wheat Flakes304 Insta Grains® Triticale Flakes223 Insta Grains® Yellow Corn Flour203 Whole Wheat Flour14419 Flaxseed132 Raisins314 Dried Cranberries213 Sunflower Seeds112 Coconut5<1 Method 1.Beat butter for 30 seconds on high. Add white sorghum syrup, tapioca syrup, cinnamon and baking powder. Beat until combined. 2.Beat in egg, milk and vanilla. Add BriessBlend™ and Insta Grains® ingredients. Slowly beat in whole wheat flour until no more can be added, then stir in the remaining flour by hand. 3.Stir in flaxseed, raisins, dried cranberries, sunflower seeds and coconut. 4.Drop by rounded teaspoon onto lightly greased cookie sheet. 5.Bake at 375º F for 8-10 minutes, or until edges are golden brown. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

4. Barley Breakfast Cookies Easy-to-use precooked pearled barley flakes bump up nutritional value IngredientsVolumeGramsPercent Butter, Softened1 cup22518 Light Brown Sugar, Packed1 cup18014 Sugar1/2 cup1008 Eggs2 large1008 All Purpose Flour1 cup15012 Whole Wheat Flour1/2 cup706 Baking Soda1 tsp6<1 Fresh Ground Cinnamon1 tsp3 <1 Vanilla1 tsp6 <1 Salt1/2 tsp4 <1 Insta Grains® Pearled Barley Flakes2 cups20016 Insta Grains® Oat Flakes1/2 cup403 Dried Apricots, Chopped3/4 cup756 Dried Blueberries3/4 cup1109 (Or substitute with the dried fruits of your choice) Method 1.Cream the butter and sugars in a large bowl. 2.On low speed, mix in one egg at a time. 3.Blend in dry ingredients until just moistened. 4.Stir in flakes and dried fruit. 5.Drop by tablespoon (approximately 30 grams) on ungreased cookie sheet. 6.Bake at 350º F for 14-15 minutes. Cool on wire rack. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

5. Multigrain Crackers / Bread Bowls Healthy specialty ingredients add flavor, nutrition and eye appeal Roll the dough through a pasta roller for a thin cracker bowl with a cold salad, or roll thicker for a bread bowl with hot soup or stew. Bakers IngredientsVolumeGramsPercentPercent Bread Flour1-1/2 cups 19037100 Whole Wheat Flour1/2 cup651334 Whole Grain Rye Flour1/4 cup651334 Salt1/2 tsp412 Instant Dry Yeast3/4 tsp1.5 <11 Briess Roasted Barley Grits1 tbsp1025 (mimics the look of poppyseed) Insta Grains® Wheatberries1 tbsp1025 BriesSweet™ Tapioca Syrup 63DE2 tbsp40821 Olive Oil2 tbsp28515 Water at 100-110º F1/2 – 3/4 cup100953 Method 1.In a large bowl mix together the flours, salt, yeast, roasted grits and wheatberries. 2.Add tapicoa syrup, olive oil and water. Mix well. 3.Turn dough onto lightly floured surface and knead for 8-10 minutes. The dough should be soft and pliable. 4.Form dough in a ball and place in a greased bowl, rolling it to coat all sides. 5.Cover and let it rise for 1 hour or until dough doubles in size. 6.For cracker bowls, run the dough through a pasta roller on setting 4 and drape over the back of lightly greased muffin tins, making sure the dough does not touch between the tins. 7.For bread bowls, divide dough in half and place each half on wax paper. Roll as thin as possible with a rolling pin. Relax the dough 5 minutes to make it easier to roll, if necessary. Cut rolled dough in 6-8” circles. Drape the circles on the lightly greased bottom of inverted bowls. 8.Bake at 400º F for 15 minutes or until golden brown. To remove, let bowls cool for 1 minute then slowly rock the bowls or tins back and forth until they separate. Turn over and cool on a wire rack. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

6. Purple Corn Crackers Healthy purple corn flour develops unique color IngredientsVolumeGramsPercent Insta Grains® Purple Corn Flour*3/4 cup 8526 All Purpose Flour1/2 cup8626 Salt1/4 tsp21 Butter (softened)1/3 cup7623 Milk1/3 cup8024 Method 1.Preheat oven to 375ºF. 2.In medium bowl combine flours and salt. 3.With pastry cutter cut butter into dry ingredients until coarse flour forms. 4.Sprinkle milk over the corn mixture and stir with fork until just moistened. 5.Turn out onto lightly floured surface and knead 5-6 times. 6.Roll1/8-inch thick with rolling pin or pasta roller set to number 1. 7.Cut into 2-inch rounds with biscuit cutter. 8.Place on ungreased or parchment-lined cookie sheet. 9.Sprinkle with salt or desired topping. 10.Bake 8-10 minutes or until firm but not brown. 11.Cool on wire rack. 12.When cool, store in air tight container. * Briess Purple Corn Flour is a special order ingredient. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

7. Savory Multigrain Crackers Precooked whole grain wheatberries reduce input costs, add flavor and eye appeal IngredientsVolumeGramsPercent All Purpose Flour1-1/2 cups18829 Bread Flour3/4 cup10316 Rye Flour1/2 cup6410 Insta Grains® Wheat Berries Fine1/4 cup548 Active Dry Yeast3/4 tsp2.8 <1 Salt1 tsp61 Dried Savory Herbs (rosemary and sage)1 tbsp51 Olive Oil6 tbsp8113 Milk1/3 cup8313 Water1/4 cup599 Olive Oil and Kosher SaltOptional to taste Method Preheat oven to 350 ºF with pizza or hearth stone inside. Combine dry ingredients and savory herbs. Add olive oil and mix to a lumpy cornmeal-like texture, then add milk and water. Mix for 1 minute. The dough should come together as a very stiff, yet cohesive ball. Drizzle water, a teaspoon at a time as needed to form a stiff but pliable dough. Turn dough onto lightly floured counter and knead briefly. Cover and let rest for 1 hour. Flatten dough by hand on floured surface. Divide in quarters. Roll each into rectangular pieces that will fit into a pasta roller (approximately 3 inches wide). Let rest 5-10 minutes. Set pasta roller to widest setting, run dough through, then start over on tighter setting. Repeat until the desired thickness is achieved. Cut desired shapes approximately 2 inches in diameter. Place on parchment paper, lightly brush with olive oil and sprinkle with kosher salt. Transfer with spatula to heated stone and bake 8-10 minutes or until golden brown. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

8. Whole Grain Crackers Add flavor, color and nutritional value with easy-to-use precooked, natural grains IngredientsVolumeGramsPercent White Whole Wheat Flour1 cup14030 Briess Caramel 40L Malted Barley Flour1/4 cup337 BriessBlend™ Multigrain Toasted Light2 tbsp204 Baking powder1/2 tsp2.41 Salt1/2 tsp31 Butter, Cold Cubed6 tbsp8484 Sharp Shredded Cheddar Cheese1 cup10021 Cold Water1/4 cup6013 Egg Yolk1 large255 Method 1.In a food processor pulse flour, BriessBland, baking powder, salt and cheese. 2.Add butter one cube at a time and pulse until dough forms pea shapes. 3.In separate bowl beat egg yolk and water. 4.Add egg mixture to food processor and pulse about 20 seconds. Dough should come together and be sticky. 5.If too dry, add a drop of water at a time and pulse until dough is sticky. 6.Transfer dough to a flour-covered surface and gather into a ball. 7.Divide dough in half and flatten into two 4x5-inch rectangles. 8.Wrap in place and refrigerate 30 minutes to 2 hours. 9.Preheat oven to 400ºF. 10.Remove dough from refrigerator and let stand at room temperature until slightly soft. 11.Roll dough on floured surface1/4-inch thick or with pasta roller on setting 1. 12.Cut into desired shape. 13.Place on parchment-lined cookie sheet and bake 10 minutes. 14.Cool on racks. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

9. Thank You