Innovative Bar & Granola Formulations Natural Functionality | Flavor | Color | Texture Judie Giebel, ABI Certified Master Baker, Briess Technical Services Representative January 2015

Apple Cinnamon Granola Bar With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent Brown Sugar 1/3 cup 65 8 Butter 1/2 cup 111 13 BriesSweet™ Tapioca Syrup 28DE 1/3 cup 100 12 BriesSweet™ Tapioca Syrup 60DE 1/3 cup 100 12 Organic BriesSweet™ Tapioca Maltodextrin 3DE 1 tsp 2 <1 Cinnamon 1 tsp 3 <1 Crispie Rice Cereal 2 cups 65 8 Insta Grains™ Soft White Wheat Flour 1/2 cup 60 7 Insta Grains™ Malted Wheat Flakes 1/2 cup 55 7 Insta Grains™ Rye Flakes 1/2 cup 55 7 Insta Grains™ Soft Red Wheat Flakes 1/2 cup 55 7 Insta Grains™ Pearled Barley Flakes 1/2 cup 55 7 Mixed Fruit/Apple Pieces 1 cup 110 13 Method Combine tapioca syrups and tapioca maltodextrin in a pot until completely dissolved. Add butter and brown sugar and bring to a boil, stirring constantly. In a bowl combine cinnamon, cereal, flour and flakes. Stir in dried fruit chunks. Pour syrup mixture over dry ingredients. Stir quickly or on low speed with a mixer until all ingredients are coated. Pour into lightly greased cookie sheet. Press firmly or roll with a rolling pin. Cut when bars are still warm. Cover and seal. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

Cherry Granola Bar With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent Brown Sugar 1/3 cup 65 8 Butter 1/2 cup 111 13 BriesSweet™ Tapioca Syrup 28DE 2/3 cup 200 24 Organic BriesSweet™ Tapioca Maltodextrin 3DE 1 tsp 2 <1 Cocoa Pebbles® Cereal 2 cups 65 8 Insta Grains® Soft White Wheat Flour 1/2 cup 60 7 Insta Grains® Malted Wheat Flakes 1/2 cup 55 7 Insta Grains® Triticale Flakes 1/2 cup 55 7 Insta Grains® Sorghum Flakes 1/2 cup 55 7 Insta Grains® Pearled Barley Flakes 1/2 cup 55 7 Cherry Craisins 1 cup 100 12 Method Combine tapioca syrup and tapioca maltodextrin in a pot until completely dissolved. Add butter and brown sugar and bring to a boil, stirring constantly. In a bowl combine cereal, flour and flakes. Stir in craisins. Pour syrup mixture over dry ingredients. Stir quickly or on low speed with a mixer until all ingredients are coated. Pour into lightly greased cookie sheet. Press firmly or roll with a rolling pin. Cut when bars are still warm. Cover and seal. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

Multigrain Baked Chewy Granola Bars With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent Brown Sugar 1/2 cup 108 16 Peanut Butter 1/3 cup 91 14 BriesSweet™ Tapioca Syrup 42DE 1/4 cup 103 15 Butter, Melted 1/4 cup 56 8 Vanilla 1 tsp 4 1 Insta Grains® Oat Flakes 1-1/2 cups 140 21 Insta Grains® Malted Wheat Flakes 3 tbsp 24 4 Crispie Rice Cereal 1/4 cup 10 2 Raisins 1/4 cup 50 8 Semisweet Chocolate Chips 1/2 cup 80 12 Method Preheat oven to 350º F. In small bowl combine brown sugar, peanut butter, tapioca syrup, butter and vanilla. Stir in flakes and cereal. Fold in chocolate chips and raisins. Press into lightly greased 8” x 8” baking dish. Baked 15 minutes or until edges are lightly browned. Cut into bars when cooled. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

No Bake, Pressed Granola Bars With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent BriesSweet™ Tapioca Syrup 42DE 1/2 cup 170 36 Brown Sugar 1/4 cup 40 9 Peanut Butter 1/4 cup 64 14 Cocoa Krispies® Cereal 3/4 cup 36 8 Crispie Rice Cereal 3/4 cup 20 4 Rolled Oats, Quick Cook 1-1/2 cups 130 28 Method Lightly grease a 9” x 9” baking pan. Combine cereals and oats in large bowl. Set aside. In medium saucepan combine tapioca syrup and brown sugar. Heat over medium heat until sugar is completely dissolved. Whisk in peanut butter. Pour syrup mixture over dry ingredients. Stir until completely coated. Quickly press firmly into pan. Cool and cut. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

Gluten Free Granola Bar With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent BriesSweet™ White Sorghum Syrup 45DE 1/2 cup 185 31 Peanut Butter 1/2 cup 125 21 Brown Sugar 1/2 cup 80 13 Brown Sugar 1/4 cup 40 7 Gluten Free Crispie Rice Cereal 3/4 cup 20 3 Gluten Free Cocoa Krispies® Cereal 3/4 cup 36 6 Insta Grains® Brown Rice Crumb 1/4 cup 25 4 Gluten Free Rolled Oats 1-1/2 cups 130 22 Method Combine cereals, crumb and rolled oats in large bowl. Set aside. In medium saucepan over medium heat, stir syrup and brown sugar until sugar is completely dissolved. Whisk peanut butter into syrup mixture until smooth. Pour syrup mixture over dry ingredients. Stir until mixture is completely coated. Spread into lightly greased 9” x 9” pan. Press firmly. Cool, cut and serve. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

Granola Cluster With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent BriesSweet™ Tapioca Syrup 42DE 1/4 cup 85 16 Vegetable Oil 2 tbsp 28 5 Water 1 tsp 14 3 Cinnamon 1/2 tsp 2 <1 Insta Grains® Oat Thick Flakes 2 cups 170 31 Insta Grains® Brown Rice Thick Flakes Toasted 1/2 cup 55 10 Insta Grains® Soft White Wheat Flour Toasted 1/3 cup 49 9 Raw Cane Brown Sugar 1/4 cup 30 6 Kosher Salt 1/2 cup 2 <1 Cherry Craisins 1/4 cup 57 10 Walnuts, Chopped 1/4 cup 52 10 Method Combine syrup, oil, water and cinnamon in a saucepan. Bring to a simmer over low heat. In large bowl combine remaining ingredients except cherry craisins. Mix well, making sure that the flour and brown sugar evenly coat the grains. Drizzle syrup mixture over the dry ingredients. Stir until mixture is completely coated. Spread on cookie sheet leaving lumps in the mixture. Bake at 275º F for 15 minutes. Flip mixture and add fruit. Continue baking for 30 minutes. Flip mixture and bake another 30 minutes. Pour onto parchment paper. Cool. Break into desired cluster sizes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

“Grainola” Granola With label-friendly natural, non-GMO sweeteners and whole grain ingredients Ingredients Volume Grams Percent Insta Grains® Oat Flakes 2 cups 170 8 Insta Grains® Malted Wheat Thick Flakes 2 cups 200 10 Insta Grains® Triticale Flakes 2 cups 175 8 Insta Grains® Rye Flakes 2 cups 175 8 Insta Grains® Wheat Berries, Fine 1 cup 189 9 Insta Grains® Oat Groats, Cracked 1 cup 105 5 Roasted Pumpkin Seeds 1/2 cup 50 2 Yogurt Covered Raisins 1/2 cup 57 3 Craisins 1 cup 105 5 Pecans, Chopped 1 cup 111 5 Almonds, Chopped 1 cup 111 5 Sunflower Seeds 1/2 cup 95 5 Maple Syrup 1/4 cup 73 4 Honey 3/4 cup 250 12 Vegetable Oil 1 cup 197 10 Cinnamon 1 tsp 3 <1 Vanilla 1 tsp 6 <1 Method Preheat oven to 350º F. Line two large baking sheets with parchment or foil. Combine grains, seeds and nuts. Set aside. In a separate bowl, combine wet ingredients. Pour over dry ingredients and stir until mixture is completely coated. Spread on cookie sheet leaving lumps in the mixture. Bake at 275º F for 15 minutes. Flip mixture and add fruit. Continue baking for 30 minutes. Flip mixture and bake another 30 minutes. Pour onto parchment paper. Cool. Break into desired cluster sizes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

No Bake Blueberry Granola Bars Purple Corn Extract adds interest and sweetness Ingredients Volume Grams Percent Crispie Rice Cereal 2-1/2 cups 75 10 Quick Cooking Oats 2 cups 155 20 Dried Blueberries 1 cup 150 20 Brown Sugar, Packed 1/2 cup 100 13 BriesSweet™ Purple Corn Extract 1/2 cup 180 23 Peanut Butter, Creamy 1/2 cup 100 13 Vanilla 1 tsp 6 1 Method In a large bowl combine cereal, oats and died blueberries. Set aside. In a small saucepan, combine brown sugar and purple corn extract. Bring to a boil, stirring constantly. Stir in peanut butter and vanilla. Stir until smooth. Pour over dry mixture and mix until cereal is coated. Press into ungreased 9x13 pan. Cool and cut into bars. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

Granola Clusters Naturally sweetened with healthy White Grain Sorghum Syrup Ingredients Volume Grams Percent Insta Grains® Oat Flakes 3 cups 250 36.8 Brown Sugar 3 tbsp 30 4.4 Salt 1/4 tsp <1 0.1 Cinnamon 1/2 tsp 1.5 0.2 BriesSweet™ White Grain Sorghum Syrup 60DE 2/3 cup 195 28.7 Insta Grains® Brown Rice Light Crunch, Cracked 1/3 50 7.4 Dried fruit mixed berry 3/4 cup 100 14.7 Canola Oil 1/4 cup 50 7.4 Vanilla 1 tsp. 3 0.4 Method Preheat oven to 300ºF. Combine in a large bowl the oats, brown sugar, salt and cinnamon. Add dried fruit and Brown Rice Light Crunch. In a second bowl combine sorghum syrup, canola oil and vanilla. Mix thoroughly and pour over dry mixture. Mix until clusters form. Pour clusters onto a parchment lined cookie sheet and bake 20 minutes for soft and 30 minutes for crispy clusters. Cool completely. Store in an airtight container. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

White Grain Sorghum Syrup Granola Bars Naturally sweet with whole grain goodness Ingredients Volume Grams Percent Insta Grains® Oat Flakes 1-1/2 cups 140 17.6 Insta Grains® Brown Rice Crumb 1 cup 130 16.4 BriesSweet™ White Grain Sorghum Syrup 60DE 3/4 cup 240 30.2 Mixed dried fruit 1 cup 120 15.1 Chocolate Chips 3/4 cup 100 12.6 Almonds, Sliced 1/2 cup 64 8.1 Method Preheat oven to 350ºF. In a large bowl combine the oat flakes, brown rice crumb, dried fruit and almonds. In a small saucepan heat the white grain sorghum syrup to a thin, runny consistency (140ºF). Add to dry mixture and mix until evenly coated. Add chocolate chips and stir until incorporated. Press in 8x8 parchment-lined baking pan. Baked 20-25 minutes or until the top darkens slightly. Cool completely before cutting into bars. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

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