An innovative natural sweetener originally developed by Briess Malt & Ingredients Co. for the production of gluten-free beer is finding new application as a 1:1 honey substitute in bread.
For manufacturers, that represents cost savings plus less reliance upon honey, particularly in multi-grain and whole grain breads where the sweetener aids in flavor masking.
BriesSweet™ White Grain Sorghum Syrup looks and smells like wildflower honey in yeast-risen breads, says Judie Giebel, Briess technical services representative and AIB Master Certified Baker.
But don't call it honey.
“This natural sweetener is 100% pure white grain sorghum syrup that functions as a natural alternative to honey, corn syrup, sugar, brown rice syrup, malt extract and other sweeteners,” she explains.
Its maltose-based carbohydrate profile makes BriesSweet™ White Grain Sorghum Syrup function well in an expanding list of applications. In addition to multigrain and whole grain bread, BriesSweet™ White Grain Sorghum Syrup also is an effective gluten-free browning agent in gluten-free baked goods and cereals. Last but not least, it provides flavor masking and binding in bars, and has multiple sweet and savory applications.
BriesSweet™ White Grain Sorghum Syrup also delivers many label-friendly features:
• Made from 100% white sorghum grain, a sustainable North American crop
• Gluten Free
• Pesticide free
• Antibiotics free
BriesSweet™ White Grain Sorghum Syrup is produced exclusively by Briess from the white grain of the white sorghum plant. Traditional sorghum syrups are produced from the cane of the red sorghum plant and, as a result, develop characteristic tannins and bitterness. BriesSweet™ White Grain Sorghum Syrup has a clean flavor and light color.
BriesSweet™ White Grain Sorghum Syrup is available in two styles—45DE High Maltose and 60DE. It produced in the US and adds only “Grain Sorghum Syrup” or “White Grain Sorghum Syrup” to labels.
— Briess Malt & Ingredients Co., www.briess.com