Multigrain blends save on processing costs
April 21, 2009
by Jeff Gelski
Briess Malt & Ingredients Co., Chilton, Wis., has introduced two BriessBlend multigrain blends. BriessBlend Whole Grain Fine is a blend of fine particles of wheat, brown rice, oats, barley and rye. BriessBlend Multigrain is a blend of particles of soft red wheat, rye and triticale, which are all whole grain ingredients, and pearled barley.
The two blends are mixes of the company’s Insta Grains ingredients. The minimally processed grains have a reduced cook time and are designed to be incorporated directly into dough, which saves processing and other input costs associated with soaking or precooking raw grain ingredients. Food manufacturers may use the blends to incorporate multigrains into bread, crackers, cereal and other baked and extruded foods.
Briess Malt & Ingredients Co. also has introduced Insta Grains Brown Rice Thick Flakes Toasted, a whole grain ingredient that delivers a toasty, nutty flavor to baked and extruded foods and may be used in gluten-free foods.
For more information, call (920) 849-7711, e-mail firstname.lastname@example.org or visit www.Briess.com.here to search that archive.
This article can also be found in the digital edition of Milling and Baking News, April 21, 2009, starting on Page 60. Click