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

2. 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
BriesSweet™ Tapioca Syrup 28DE 1/3 cup
BriesSweet™ Tapioca Syrup 60DE 1/3 cup
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
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

3. 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
BriesSweet™ Tapioca Syrup 28DE 2/3 cup
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
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

4. 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
Peanut Butter 1/3 cup 91 14
BriesSweet™ Tapioca Syrup 42DE 1/4 cup
Butter, Melted 1/4 cup 56 8
Vanilla 1 tsp 4 1
Insta Grains® Oat Flakes 1-1/2 cups
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

5. 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
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
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

6. 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
Peanut Butter 1/2 cup
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
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

7. 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
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

8. “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
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
Vegetable Oil 1 cup
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

9. 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
Dried Blueberries 1 cup
Brown Sugar, Packed 1/2 cup
BriesSweet™ Purple Corn Extract 1/2 cup
Peanut Butter, Creamy 1/2 cup
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

10. Granola Clusters Naturally sweetened with healthy White Grain Sorghum Syrup
Ingredients Volume Grams Percent
Insta Grains® Oat Flakes 3 cups
Brown Sugar 3 tbsp
Salt 1/4 tsp <1 0.1
Cinnamon 1/2 tsp
BriesSweet™ White Grain Sorghum Syrup 60DE 2/3 cup
Insta Grains® Brown Rice Light Crunch,
Cracked 1/
Dried fruit mixed berry 3/4 cup
Canola Oil 1/4 cup
Vanilla 1 tsp
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

11. White Grain Sorghum Syrup Granola Bars Naturally sweet with whole grain goodness
Ingredients Volume Grams Percent
Insta Grains® Oat Flakes 1-1/2 cups
Insta Grains® Brown Rice Crumb 1 cup
BriesSweet™ White Grain Sorghum Syrup 60DE 3/4 cup
Mixed dried fruit 1 cup
Chocolate Chips 3/4 cup
Almonds, Sliced 1/2 cup
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 minutes or until the top darkens slightly.
Cool completely before cutting into bars.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014

12. Thank You