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

2. Apple Oat Pie Healthy whole grain oat flakes add texture, thicken the filling IngredientsVolumeGramsPercent Apples, sliced thin6 cups75073 Sugar3/4 cup16516 Insta Grains® Oat Flakes2/3 cup606 Raisins1/3 cup404 Cinnamon1 tsp0.5<1 Salt1/4 tsp2<1 Lemon Juice1 tbsp1511 **Use 2 cans of prepared apple filling in place of the apples, sugar, salt and lemon juice. ToppingVolumeGramsPercent Insta Grains® Oat Flakes2/3 cup6025 Sugar1/2 cup11045 Butter1/4 cup5523 All Purpose Flour2 tbsp167 Cinnamon1 tbsp21 Method 1.Preheat oven to 425ºF. 2.Line 9-inch pie tin with standard pie crust. 3.In large sauce pan mix together apples, sugar, cinnamon, salt and lemon juice. 4.Cook until slightly softened and sugar is melted. 5.Stir in oat flakes and raisins. 6.Cook on low heat for 5 minutes. 7.Pour into pie crust. 8.**If using canned pie filling, add oat flakes, raisins and cinnamon directly to the filling and pour into pie crust. Prepare Topping 1.In medium bowl combine oat flakes, sugar, flour and cinnamon. 2.Cut butter into dry ingredients until evenly crumbled. 3.Sprinkle over pie filling. 4.Baked 40-45 minutes.. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

3. Potato Biscuits Natural roasted potato flour enhances flavor, aroma Bakers IngredientsVolumeGramPercentPercent All Purpose Flour3 cups47237100 Instant Potato Flakes1 cup53411 Briess® Roasted Potato Flour1/3 cup17.514 Parmesan Cheese, grated1/2 cup52411 Baking Powder2 tbsp2225 Sugar2 tbsp2425 Salt2 tsp1313 Butter, cold cubed1 cup2261748 Buttermilk1 cup2331849 Cold Water1/2 cup1241026 Egg1 large55412 Method 1.Preheat oven to 375ºF. 2.In large bowl combine dry ingredients, mix well. 3.Cut butter into dry ingredients with a pastry cutter or fork until mixture forms a coarse crumb. 4.In small bowl beat egg, buttermilk and water. 5.Add liquid mixture to dry ingredients with a fork until a soft, moist dough forms. 6.Turn onto floured surface and knead 3-4 times. 7.Roll 3/4-inch thick and cut with biscuit cutter. 8.Place onto lightly greased or parchment lined cookie sheet. 9.Bake 20 minutes or until golden brown. 10.Cool 10 minutes. Remove from pan. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

4. Amber Pizza Crust Roasted corn and malt extract enhance flavor, processing Bakers IngredientsVolumeGramsPercentPercent All Purpose Flour3 cups460577 Briess® Yellow Dent Corn Flour Medium Grind, Medium Roast1/4 cup3441 Salt2/3 tsp4 <16 CBW® Sparkling Amber, Dry3 tbsp2732 Instant Dry Yeast2-1/4 tsp8154 Water (100ºF)1 cup2503154 Olive Oil3 tbsp2636 Method 1.In small bowl add yeast, water and CBW® Sparkling Amber. 2.Let stand 5-10 minutes until bubbly. 3.Combine dry ingredients in medium bowl. 4.Add yeast mixture and oil to dry ingredients. 5.Stir until dough forms (in stand mixer, mix until it pulls away from the sides of the bowl). 6.Knead 10 minutes. 7.Place in lightly oiled bowl and cover. Let stand 1 to 1-1/2 hours until dough doubles in size. 8.Punch down. At this point the dough can be refrigerated 24-48 hours. 9.Preheat oven to 400ºF. 10.Divide dough in half and form into 2 12-inch pizza crusts.. 11.Place on lightly greased pizza pans and par bake for 8 minutes. 12.Remove from oven and top with your favorite toppings. To bake later, tightly wrap the dough and freeze before topping 13.For fresh crust, bake 15-20 minutes until crust is golden and cheese bubbles. 14.For frozen crust, remove from freezer and top with your favorite toppings. 15.Baked at 400ºF for 18-22 minutes Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

5. Whole Grain Pizza Crust Caramel malt flour and white sorghum syrup improve flavor and function Bakers IngredientsVolumeGramsPercentPercent White Whole Wheat Flour (King Arthur)2-1/2 cups37549100 Briess Caramel 40L Malted Barley Flour1/4 cup3449 Salt1-1/4 tsp812 BriesSweet® White Grain Sorghum Syrup 60DE2 tbsp60816 Instant Dry Yeast2-1/4 tsp812 Water (100ºF)1 cup2483366 Olive Oil3 tbsp2637 Method 1.In a small bowl add yeast, water and syrup. 2.Let stand 5-10 minutes until bubbly. 3.Combine dry ingredients in medium bowl. 4.Add yeast mixture and oil to dry ingredients. 5.Stir until moistened. Let stand 30 minutes to allow whole grains to hydrate. 6.Stir until dough is formed (in stand mixer, mix until it pulls away from the sides of the bowl). 7.Knead 10 minutes. 8.Place in lightly oiled bowl and cover. Let stand 1 to 1-1/2 hours until dough doubles in size. 9.Punch down. At this point dough can be refrigerated 24-48 hours. 10.Preheat oven to 400ºF. 11.Divide dough in half and form into 2 12-inch pizza crusts. 12.Place on lightly greased pizza pans and par bake for 8 minutes. 13.Remove from oven and top with your favorite toppings. To bake later, tightly wrap the dough and freeze before topping 14.For fresh crust, bake 15-20 minutes until crust is golden and cheese bubbles. 15.For frozen crust, remove from freezer and top with your favorite toppings. 16.Baked at 400ºF for 18-22 minutes Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

6. Pizza Crust Mix Unique malt flavor and natural dough conditioning Mix IngredientsVolumeGramsPercent All Purpose Flour1-3/4 cup25576.1 Maltorose™ Dough Improver 1 tsp.4.51.3 Sea Salt1/8 tsp.0.50.1 CBW® Sparkling Amber Powder2 tsp.6720.0 Instant Dry Yeast2-1/4 tsp.82.4 Warm water (110-120ºF)3/4 cup165 Method 1.In a small bowl mix yeast with water 2.Let stand 5-10 minutes until yeast starts foaming 3.Combine dry mix and yeast mixture in medium bowl 4.Stir until dough is formed (in stand mixer when dough leaves side of bowl) 5.Knead 10 minutes until dough is smooth and pliable 6.Place in lightly oiled bowl cover, let stand 15-25 minutes 7.Preheat oven to 450ºF 8.Form dough into 12-inch pizza crust 9.Place on lightly greased pizza pan and par bake for 5 minutes 10.Remove from oven and top with you favorite sauce and toppings (alternately, freeze crust and see directions 12-13) 11.Bake 10-15 minutes until crust is golden and cheese is bubbling 12.To use frozen crust, remove from freezer and top with favorite sauce and toppings 13.Bake at 400ºF for 18-22 minutes Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

7. 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

8. Whole Grain Crackers Natural mbf improves processing, multigrain improves flavor, eye appeal 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. 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

10. Potato Pancakes with Roasted Potato Flour Flavor and aroma enhanced with roasted potato flour Bakers IngredientsVolumeGramsPercentPercent All Purpose Flour3/4 cup12111100 Briess® Roasted Potato Flour1/2 cup80766 Instant Potato Flakes1 cup58548 Baking Powder2-1/2 tsp1018 Salt1 tsp716 Milk3 cups73063630 Vegetable Oil2 tbsp17114 Eggs2 large1101091 Onion, finely chopped3 tbsp18215 Method 1.Heat griddle to 375ºF. 2.Combine flours, potato flakes, baking powder and salt in large bowl. Mix thoroughly. 3.In medium bowl combine milk, eggs and oil. Beat until frothy. 4.Add liquid to dry ingredients. Stir until large lumps disappear. It will not be smooth batter. 5.Stir in onion. 6.Let stand 5-10 minutes. 7.Spray hot griddle with no stick cooking oil. 8.Drop 1/3 cup of batter for each pancake. 9.Turn over when small bubbles appear and break and edges look done. 10.Serve warm with syrup or applesauce. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

11. Malted Multigrain Waffle Mix Reduced cook time grains add flavor and eye appeal with no soak or precook Waffle Mix IngredientsVolumeGramsPercent Insta Grains® Oat Flakes1-1/2 cups13512 Insta Grains® Malted Wheat Flakes1/4 cup222 Insta Grains® Triticale Flakes1/4 cup202 Insta Grains® Rye Flakes1/4 cup182 All Purpose Flour4 cups57552 Maltoferm® 100013/8 cup363 Baking Powder2 tbsp & 1-1/2 tsp272 Salt2-1/4 tsp141 Briess Malted Milk Powder1-1/4 cup15014 Vegetable Oil1/2 cup10610 Method 1.Combine flakes in blender and chop until coarse. 2.Mix flakes with other dry ingredients in large bowl. 3.Sprinkle dry ingredients with oil in stand mixer at low speed. The dry ingredients will absorb the oil and have a slightly crumbly texture. 4.Store dry mix in air tight container Waffle IngredientsVolumeGrams Waffle Mix1 cup138 Eggs1 large57 Milk1/2 cup120 **Optional. For crispy waffles add 2 tbsp (17 grams) vegetable oil Method 1.Whisk egg, milk and mix together to form a smooth but slightly lumpy batter. 2.Let stand 10-15 minutes to thicken. 3.Preheat waffle iron. 4.Add batter to waffle iron. 5.Cook according to waffle iron manufacturer’s recommendations. Do not over cook. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

12. Southwestern Mini Corn Muffin Natural roasted corn flour enhances flavor, aroma IngredientsVolumeGramsPercent All Purpose Flour1 cup15021 Yellow Corn Meal1/2 cup9012 Briess® Yellow Dent Corn Fine Grind, Medium Roast1/4 cup304 Sugar1/3 cup659 Baking Powder1 tbsp122 Salt1/2 tsp3<1 Chipotle Chili Powder1 tsp1 <1 Dry Mustard1 tsp1 <1 Garlic Powder1 tsp41 Milk1 cup25635 Egg1 large578 Vegetable Oil2 tbsp162 Monterey Jack Shredded Cheese1/3 cup406 **Optional. Hot dogs cut in 1-inch pieces. Method 1.Preheat oven to 500ºF. 2.Line 24 mini muffin tins. 3.In large bowl combine all dry ingredients. Mix until well blended. 4.In small bowl mix beaten egg, milk and oil. 5.Make well in center of dry ingredients and slowly pour milk mixture into center. 6.Stir until blended. It will not be a smooth batter. 7.Gently stir in cheese. 8.Fill muffin tins 3/4 full with batter. As an option, partially fill the muffin with batter, insert a hot dog bit, then finish filling the muffin to 3/4 full. 9.Bake 9-10 minutes. 10.Cool slightly. 11.Remove from muffin tins. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

13. Roasted Corn - Corn Dog Batter Rich, roasted corn flavor Bakers Mix IngredientsVolumeGramsPercentPercent All Purpose Flour1 cup14045100 Briess® Yellow Dent Corn Flour Medium Grind, Medium Roast1/3 cup501636 Yellow Corn Meal1/3 cup601943 Sugar1/4 cup501636 Baking Soda1-1/2 tsp524 Salt1 tsp725 Batter Ingredients Oil2 tbsp Egg (beaten)1 large Buttermilk1-¼ cup Baking Soda1/2 tsp Frying oil1 quart Method 1.Heat frying oil to 375ºF 2.In large bowl combine dry mix and oil 3.Make a well in center of mix and pour in egg, buttermilk and baking soda 4.Mix until well blended Makes enough for 2 pounds of skinless hot dogs 1.Pat hot dog dry with paper toweling 2.Insert stick into each hot dog 3.Dip dogs in batter one at a time, shake off any excess batter 4.Deep fry in hot oil until golden brown 5.Drain on paper toweling cover plate 6.Enjoy Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

14. Seafood or Poultry Gluten Free Breading Gluten free, non-GMO all purpose breading Mix IngredientsVolumeGramsPercent Insta Grains® Brown Rice Flour1/2 cup6045.45 Insta Grains® Brown Rice Crumb1/2 cup7045.45 Paprika1/2 tsp12.0 Salt1/4 tsp0.51.0 Black Pepper1/4 tsp0.51.0 Method 1.Dredge seafood or poultry in flour 2.Dip in egg 3.Coat with breading mix 4.Prepare as desired—baked, deep fried or pan fry Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

15. Cocoa Sauce Cocoa replacer saves money; non-gmo tapioca syrup naturally sweetens IngredientsVolumeGramsPercent Sugar3 cups58451 Water1-1/2 cups37232 Cocoa Powder1-1/4 cups94.58 CocoaPlus™ N100 Cocoa Extender1/4 cup40.54 Vanilla1 tsp121 Fine Sea Salt1/4 tsp3<1 BriesSweet® Tapioca Syrup 45DE2 tbsp414 Method 1.In a small sauce pan bring water and sugar to a boil. 2.Whisk in cocoa, Cocoaplus™, vanilla, salt and tapioca syrup until completely dissolved and smooth. 3.Reduce heat and reduce sauce until slightly thickened. 4.Strain and cool to room temperature. 5.Pour into squeeze bottle. 6.Serve with ice cream, milk, fruits, brownies or other desserts. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

16. Savory Gravy Mix Sprouted Wheat and Roasted Potato add unexpected flavors Mix IngredientsGramsPercent Briess® Sprouted Wheat Flour Toasted Light1437 Insta Grains® Soft Red Wheat Flour Dark Roast1437 Briess® Roasted Potato Flour1036 Chicken Broth400 Butter50 Method 1.In a small bowl blend together the mix ingredients 2.In medium sauce pan melt butter over medium heat 3.Add the mix, stirring until smooth 4.Slowly add chicken broth, whisking constantly 5.Reduce heat and simmer until desired thickness 6.Remove from heat and serve Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

17. Gluten Free Chicken Gravy Mix Non-GMO, gluten free gravy reminiscent of Thanksgiving dinner Mix IngredientsVolumeGramsPercent Briess® Roasted Potato Flour1-1/2 cups21063.25 Tapioca Starch1/3 cup3711.14 Chicken Bouillon3 tbsp288.43 Onion Powder2 tbsp4914.76 Garlic Salt1 tsp61.81 Pepper1/2 tsp10.3 Paprika1/2 tsp10.3 Water1-1/2 cups Method 1.Blend together mix ingredients 2.In a small saucepan add 3 tbsp of the mix to the water 3.Whisk until smooth 4.Slowly bring to boil whisking constantly 5.Simmer 1 minute 6.Remove from heat and serve Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

18. Savory Gravy Natural specialty flours thicken and develop flavor, aroma IngredientsVolumeGramsPercent Briess® Sprouted Wheat Flour Light1 tbsp143 Insta Grains® Soft Red Wheat Flour1 tbsp143 Briess® Roasted Potato Flour1 tbsp102 Chicken broth2 cups40082 Butter (salted)3 tbsp5010 Method 1.Combine flours in a bowl. 2.Melt butter in a sauce pan. 3.Add flours to sauce pan and whisk until smooth. 4.Slowly add chicken broth and whisk until smooth. 5.Reduce heat and simmer until thick. 6.Remove from heat and serve. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

19. Sorghum BBQ Sauce Naturally sweetened with non-gmo white sorghum syrup made in the U.S.A. IngredientsVolumeGramsPercent BriesSweet™ White Grain Sorhgum Syrup 60DE3/4 cup26048 Ketchup1/2 cup17532 Worcestershire Sauce1/4 cup407 Yellow Mustard1/4 cup6011 Chili Powder1 tsp31 McCormick California-style Onion Powder2 tsp4 1 Tobasco Sauce1/4 – 1/2 tsp1-2 <1 Method 1.Stir all ingredients together. 2.Bring to a boil on medium heat. 3.Reduce heat and simmer 15 minutes. 4.Refrigerate leftovers. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

20. Taco Seasoning Mix and Dip Whole grain roasted corn replaces maltodextrin Taco Seasoning Mix IngredientsVolumeGramsPercent Briess® Yellow Dent Corn Fine Grind, Medium Roast1 tbsp & 1-1/2 tsp1231 Chili Powder4-1/2 tsp1129 Onion Powder1/2 tsp13 Garlic Powder1/2 tsp25 Season Salt1/2 tsp25 Paprika1/2 tsp13 Cumin1/4 tsp0.51 Garlic Salt1/2 tsp25 Sugar1/4 tsp0.51 Beef Bouillon Granules1/2 tsp38 Ground Red Pepper (Cayenne)1/4 tsp0.51 Minced Onion, Dried (Optional)1 tsp38 Method 1.Mix roasted corn, chili powder, onion powder, garlic powder and season salt in small bowl. 2.Stir in paprika, cumin, garlic salt and sugar. 3.Blend in dried onion, beef bouillon and red pepper. 4.Stir until well blended. 5.Store in air tight container. Taco Dip IngredientsVolumeGramsPercent Sour Cream1/2 cup10983 Mayonnaise1/2 cup11 Briess Taco Seasoning Mix1 tbsp & 1-1/2 tsp12 Method 1.Whisk sour cream and mayo until smooth and creamy. 2.Add taco seasoning mix until completely incorporated. Serve immediately or store in refrigerator in air tight container up to 1 week. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

21. Sorghum Mustard Dressing Naturally sweetened with non-gmo, gluten free white sorghum syrup IngredientsVolumeGramsPercent BriesSweet™ White Grain Sorghum Syrup 60DE5 tbsp10057 Dijon Mustard3 tbsp5028 Rice Vinegar2 tbsp2615 Method 1.Whisk together all ingredients until smooth. 2.Serve as salad dressing, or reduce and serve as pretzel dip. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

22. Salsa Natural roasted barley mimics the appearance of fire-roasted vegetables IngredientsVolumeGramsPercent Prepared salsa1 cup20099 Briess Roasted Barley Preground1 tsp21 Method 1.Stir roasted barley into room-temperature salsa. 2.Microwave for 2 minutes until boiling. This develops color and softens the barley. 3.Cool and serve. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

23. Thank You