1. BEYOND BEER FLAVORS IFT Symposium Sun Valley, ID March 26, 2009 TinTin Delphin BEYOND BEER FLAVORS IFT Symposium Sun Valley, ID March 26, 2009 TinTin Delphin

2. Wholesome appeal from GRAINS All Natural Kosher Certified Non-GMO Organic Certified Whole Grain

3. Extensive Flavors & Colors Base Malts High Temp Kilned Malts Carapils® Malt Specially Processed Malts Rye Malt Caramel Malts – Roasted Dark Roasted Malts Certified Organic Malts Roasted Barley Adjuncts – Flakes & Rice Hulls Pure Malt Extracts & Syrups Colorants All-natural ingredients for foods & non- alcoholic beverages

4. Flavors & Colors from Grains Malting Roasting Pregellatinzation Extraction Multigrain Blending

5. 1)Steeping2) Germination3) Drying MALTING

6. ROASTING

7. Mashing/ Conversion

8. Standard Products: CBW® Concentrated Brewers Worts Brewing-Grade Extracts Pilsen, Gold, Amber Maltoferm® Food-Grade Extracts and Co-Extracts 10001, Big Red, CR-45 Dairy Blends Malted Milk Powder Malt Extracts

9. UNIQUE FLAVORS Nutty Biscuity Beery Caramel Raisiny Molassy Chocolate Coffee

10. Some Treats Caffeine free ‘Coffee’ Roasted Barley Grits 100% Cocoa free Brownie Chocolate Malted Barley Flour Caramel 40L Malted Barley Flour ‘Oreo’ Cookies Black Cocoa Replacer Salsa Preground Roasted Barley

11. Benefits Extend Cocoa Color Flavor Whole Grain Non Caffeinated No Theobromine Domestic product Consistent supply Lower cost

12. 100% Cocoa-Free Brownies INGREDIENTSUS/OzMETRIC/g Granulated Sugar21.2600 All Purpose Flour13.2450 Butter, Softened12.7334 Eggs5.2200 Chopped Pecans (optional)4.2120 CARAMEL 40L MALTED BARLEY FLOUR2.570 CHOCOLATE MALTED BARLEY FLOUR2.262 Vanilla Extract0.57.5 Water2.16.5 Baking Powder0.13.6 Salt0.13.2 1.Preheat oven to 350ºF. Grease large pan (17 ½” x 11 ½”). 2.Combine flour, Chocolate Malted Barley Flour, Caramel 40L Malted Barley Flour, baking powder and salt in large bowl. 3.In mixing bowl, combine butter, sugar and water. Mix on low speed to 30 seconds. Stop. Scrape sides of bowl and continue to mix on low for 1 minute. 4.Stir in eggs and vanilla. On low speed, slowly incorporate flour mixture into butter mixture stopping to scrape sides frequently. 5.Mix for 1 to 2 minutes on low speed. Add nuts. Batter should be stiff. 6.Spread into greased pan and bake for 30 to 35 minutes.

13. Black Cookies INGREDIENTSUS/OZMetric/g Bread Flour10284 ORGANIC BRIESS® BLACK COCOA REPLACER 4113 Baking Soda.257 Salt.103 Powdered Egg Yolks128.4 Butter10284 Medium Brown Sugar20567 Vanilla.2521 Water.7521 1.Preheat oven to 400ºF. 2.Mix dough. 3.Form into 1” rolls. 4.Slice dough into ¼” thick slices. 5.Bake approximately 8 minutes.

14. Dog Treats Dogs love chocolate But they get tolerate cocoa They love Briess chocolate flavors Chocolate Malted Barley Flour Black Malted Barley Flour Whole Grain Low Fat High in Fiber

15. Salsa ( + Roasted Barley Grits )

16. Questions?

17. Visit us @ www.Briess.com Cheers!