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FEATURE
B. H ANSEN AND
B. W ASDOVITCH
Briess Malt & Ingredients Company
Chilton, WI
T
he demand for health-promoting,
natural foods and foods made with
whole-grain ingredients continues to grow.
This, coupled with a renaissance in the art
of creating artisan and specialty breads, is
leading bakers to rediscover malt ingredients
and the many ways these all-natural,
wholesome, flavorful ingredients can be
used to expand their R&D “toolbox.”
Malt ingredients provide a number of
benefits. They are all-natural and made
only from grain and water. They are a
good source of protein and B vitamins,
including thiamin, riboflavin, and niacin.
Malts are low in fat, and many are wholegrain ingredients. In addition, they are
label friendly, and they can be produced as
conventional or organic ingredients.
The blanket term malt is often used to
loosely describe one of several different
classes of malt ingredients that deliver
varying levels of flavor, color, texture and
function to baked goods, including breads,
bagels, pizza crusts, pretzels, crackers, etc.
To help formulators select the appropriate
malt ingredient for their baking application,
the following classes are covered in this
article: malt flours, malt extracts, and malted
milk powder. Each class is characterized
by the unique function it performs. To
find the proper malt ingredient solution,
the functions needed for a specific baking
application must first be defined, and then,
the appropriate class of malt ingredient can
be determined: flour or extract, diastatic or
nondiastatic, and traditional or specialty.
What Is Malting and Malt?
“Malting” is the process of sprouting
and drying a grain seed. The product of this
process is a malted seed. According to the
CFR (21 CFR 184.1443a) (2), “Malt is an
enzyme preparation obtained from barley
which has been softened by a series of
steeping operations and germinated under
© 2005 American Association of Cereal Chemists, Inc.
controlled conditions.” Thus, for
descriptive and labeling purposes,
the use of the term malt, unqualified,
refers to malted barley. The term malt
is synonymous with malted barley
because the majority of the cereal grain
malted in the world is barley, which is
malted for use in beer.
The malting process is a three-step process
that requires only two ingredients: raw cereal
grain (usually barley) and water. The first step
is to steep or soak raw barley in large tanks
of water for almost two days, until sufficient
moisture is absorbed to activate enzymes
and initiate sprouting and germination.
The wet barley is then moved into large
climate-controlled compartments, where
the second step, germination, continues for
four days. During this time, growth of the
seed continues, and enzymes continue to
be developed and produced. Germination
is halted by the third step, drying in a kiln,
which can last two days. Drying halts growth
and stabilizes the sprouted seed, as well as
developing pleasing flavors and removing
“green” flavors. The finished product is a
standard malt that contains high levels of
alpha- and beta-amylase enzymes. These are
the enzymes that convert starch into sugar
for fermentation, which they do equally well
in beer and bread.
By adjusting the drying time, drying
temperature, and order of the malting
process, specialty malts can be produced.
Specialty malts are characterized by
distinctive flavors, rich colors, and either
reduced levels or the absence of enzymes.
Not all malting operations are equipped to
produce specialty malts, which are made
in small batches using unique drying and
roasting equipment.
Malt Flours
Standard Diastatic Malt. A distinguishing
characteristic of all malt ingredients is the
presence or absence of enzymes. Malt
ingredients that contain enzymes are classified
as diastatic. Nondiastatic malt ingredients
are processed at higher temperatures, which
inactivates the enzymes.
Malted barley flour is the functional malt
ingredient milled from standard diastatic
malt. In baking, high enzyme levels make
diastatic malted barley flour an effective
dough conditioner as a minor ingredient,
often less than 1%, that adds no flavor or
color to the crumb.
18 / JANUARY-FEBRUARY 2005, VOL. 50, NO. 1
The benefits of diastatic malted barley
flour include
• Increased fermentation
• Decreased proofing time
• Improved machinability and
extensibility
• Enhanced crumb and browning of
crust
• Little or no flavor contribution
Other Malted Cereals. Cereal grains
other than barley can be successfully malted.
The most common include wheat and rye,
both of which can be produced as diastatic
or nondiastatic malts. When produced as
diastatic malts, these cereal grains have
enzymatic benefits similar to malted barley,
but offer unique formulation, color, and
flavor characteristics. For example, malted
wheat flour is characterized by a “creamy”
flavor, whereas malted rye has applications
in rye-flavored breads and crackers.
Benefits of diastatic malted wheat and
rye flours include
• Enhanced flavor
• Enhanced color
Specialty Malts—Diastatic. Specialty
diastatic malts are dried further during
kilning to develop intense bakery-type
flavors, such as malty, biscuity, or nutty,
while preserving some enzymatic activity
(Table I). Because they have reduced
enzyme levels, specialty diastatic malted
barley flours are used at higher levels (up
to 3%) to contribute more crumb flavor
and color to breads, pizza crusts, and other
yeast-fermented dough systems.
Benefits of specialty diastatic malts
include
• Enhanced flavor
• Enhanced color
Specialty Malts—Nondiastatic. In addition to kilning at higher temperatures, an
even wider variety of specialty malts are
created through roasting. Roasted nondiastatic malts are characterized by pronounced
flavors and colors.
Light roasting creates reddish hues and
caramel/toffee flavors. Caramel nondiastatic
malted barley flours provide distinctive flavors and warm colors without the addition
of enzymes, so there is no breakdown of the
dough system.
Benefits of caramel nondiastatic malted
barley flours include
• Sweet, caramel, toffee, and malty flavors, ranging from subtle to intense
• Rich, warm colors
• Enhanced texture and eye appeal
• Nondiastatic (no enzymatic impact on
dough systems)
• Whole-grain ingredients
• Rich in dietary fiber
Dark roasting creates dark brown to black
colors and flavors typical of other roasted
foods, such as coffee and cocoa. Two distinctive styles of dark-roasted nondiastatic
malted barley flours include “chocolate”
and black malted barley flours. Chocolate
malted barley flour has distinctive cocoa
flavors and is dark brown. It can be used to
provide cocoa flavor and color by substituting for up to 25% of the cocoa in a formulation, or it can be used in small amounts
for color and eye appeal. Black malted barley flour has a neutral, dry, slightly acidic
flavor and is often used in very small
amounts (1–5%) to naturally color dark
breads, crackers, and other dark colored
baked goods while contributing little flavor.
When compared with cocoa, the color of
dark-roasted malts is more intense and
much more soluble, with almost 70% of
the flour solubilized. Dark-roasted malted
barley flours provide a source of fine, dispersed dark flour containing large amounts
of soluble color. They work well in dark
bread, cookie, and cake mixes, as well as
baked and extruded pet food applications.
The benefits of dark-roasted nondiastatic
malted barley flours include
• Chocolate or intense roasted coffee
flavors at higher levels
• No flavor contribution when used in
small amounts for color
• Rich, dark colors
• Enhanced texture and eye appeal
• Nondiastatic (no enzymatic impact on
dough systems)
• Whole-grain ingredients
• Rich in dietary fiber
Malt Extracts
Malted Barley Extracts. Malt can be
further processed to produce liquid or dried
sweeteners called malt extracts. Malt ex-
tracts can be thought of as the original starchor grain-based sweetener. Long before the
advent of acid conversion, genetically modified enzymes, and corn syrups, starch-based
sweeteners were created for bakers and food
processors using malted grains and water.
Produced using a variant of the brewing
process, malted grains are mixed with water, allowing the enzymes to break down
the starch and proteinaceous material of the
malted seed. Insoluble fiber is removed,
and the resulting sugary liquid, instead of
being fermented into beer, is concentrated
to make a viscous, stable liquid sweetener
or is dried to make a powder.
Due to the type of enzymes naturally
present in malt, malt extracts have carbohydrate profiles very similar to a high-maltose syrup. Because they are made from a
whole grain, they also contain about 6%
protein (8% db), as well as an abundance
of free amino acids, vitamins, and minerals.
These constituents, which are not present
in starch-based syrups, increase the nutri-
Table I. Diastatic power of malt ingredients
Ingredient (Diastatic Power)
Malt Class
Flavor Contribution
Malted barley flour (200 °Lintner)
Vienna malted barley flour
(130 ºLintner)
Pale ale malted barley flour
(85 ºLintner)
Munich malted barley flour
(50 ºLintner)
Malted wheat flour (145 ºLintner)
Malted rye flour (105 ºLintner)
Biscuit malted barley flour (none)
Caramel 40La malted barley flour
(none)
Caramel 120La malted barley flour
(none)
Chocolate malted barley flour (none)
Black malted barley flour (none)
Diastatic malt
Specialty malt (diastatic)
Malty, slightly biscuity
Specialty malt (diastatic)
Malty
Specialty malt (diastatic)
Robust malty
Other malted cereals
Other malted cereals
Specialty malts (nondiastatic)
Specialty malts (nondiastatic)
Creamy
Rye
Biscuity, baking bread, nutty
Sweet, caramel, toffee
Specialty malts (nondiastatic)
Specialty malts (nondiastatic)
Specialty malts (nondiastatic)
Light malt extract (none)
Malted barley extracts
Light diastatic malt extract (standardized to 20, 60, or 100 °Lintner)
Caramel malt extract (none)
Dark extract (none)
Black malt extract (none)
Diastatic malt extracts
Pronounced caramel, burnt
sugar, raisiny, prunes
Cocoa, rich roasted coffee
Dry, slightly acidic; none
when used in small amounts
Subtle malty; none when
used in small amounts
Subtle malty; none when
used in small amounts
Sweet, caramel
Sweet, intense malty
None when used in small
amounts
a
Specialty malt extracts
Specialty malt extracts
Black malt extract
Lovibond color scale.
Table II. Typical composition of dry malt extractsa
Property
Analysis/100 g
Calories
Calories from fat
Total fat (g)
Saturated fat (G)
Sodium (mg)
Total carbohydrate (g)
Dietary fiber (g)
Protein (g)
Calcium (mg)
Iron (mg)
Free amino nitrogen (ppm)
Reducing sugars, as
maltose (MEc)
pH (10% solution)
Color (Lovibond)
Carbon (SIRAd) (δ13C %)
Carbohydrate profile
DP1, glucose (% as is)
DP2, maltose (% as is)
DP3, maltotriose (% as is)
DP4+ (% as is)
Light
Standard Diastaticb
383
2
0.2
0.1
100
90
1
6
80
1.0
3,000
383
2
0.2
0.1
100
88
1
8
80
1.0
3,000
383
2
0.2
0.1
100
88
1
8
80
1.0
3,000
60–70
5.0–6.0
20–60
<–26
60–70
5.0–6.0
60–200
<–26
60–70
5.0–6.0
20–1,000
<–26
13
47
13
17
13
45
13
17
13
45
13
17
Specialty
Malt
Roasted
Malt
Extract
Malted
Milk
Powder
383
2
0.2
0.1
100
88
1
8
80
1.0
3,000
367
2
0.2
0.1
100
88
13
7
80
1.0
2,000
400–420
36–72
4–8
2–4
100
72–78
1
14
100
1.0
2,000
60–70
20–30
5.0–6.0
4.5–6.0
100–800 4,000–6,000
<–26
<–26
13
45
13
17
5
16
8
58
45–60
5.5–6.5
N/A
N/A
10
42e
10
15
a
Solids: 0.97%.
Diastatic power: 20–100 °Lintner.
Maltose equivalent.
d Purity tested by stable isotope ratio analysis.
e Plus lactose.
b
c
CEREAL FOODS WORLD / 19
similar to malted barley flours in that they
ensure a supply of simple sugars, especially maltose, for fermentation. Supplying
maltose is important to ensure gassing power
during late pan proofing, when supplies of
other naturally present or added sugars
may have already been exhausted.
Malt extract is approximately 50% maltose and 10% glucose. Roughly 80% of the
solids are fermented by yeast (calculated
on a dry basis). Using malt extract allows a
baker to add these sugars without affecting
the enzyme content of the overall dough.
Typically, approximately 0.5–2% malt extract (flour weight basis) is used in fermented
baked goods to supply sugars for adequate
proofing (Table III). To supply sugars and
generate them continuously (through enzyme
action in the dough), bakers can use either
standard malted barley flour plus malt extract or diastatic malt extract. Any type of
malt extract can be used as a yeast food, although some of the highly colored extracts
are much lower in fermentable substances.
Browning Agents. The rich characteristic flavors of many baked goods (e.g., pretzels, bagels, hearth breads, hard rolls, breakfast cereals, and crackers) are due to the
browning and flavor enhancement of malt
extracts. Reducing sugars and free amino
acids enhance surface browning, leading to
improved baked flavors and richer crusts
and surfaces. This benefits both chemically
and yeast-leavened fresh baked goods, as
well as frozen doughs, such as pizza crusts,
by contributing rich flavors, improved crust
color and texture, and richer baked aromas.
Crust browning is enhanced by usage rates
as low as 0.5%, although levels for malt extracts used as crust enhancers can be as high
at 3% (Table III). This strong browning ability is also used to improve processing of
traditional bagels, which can be boiled in a
natural alpha-amylase present in the malt
survives the extraction process. Thus, it is
possible to make a diastatic malt extract.
Like malted barley blends, it is standardized to a certain enzyme activity, typically
20 or 60 °Lintner. Unlike malted barley
flour, which contains a wide range of enzymes, only the more thermostable enzymes
survive this extraction process. Fortunately
for bakers, it is the more stable enzymes,
especially alpha-amylase, they normally require for functionality in baking systems.
Diastatic malt extracts act both as a sweetener and enzyme source for baking. Because they are enzyme active, their usage
rate is usually less than 5% (Table III).
Specialty and Black Malt Extracts. Beer
comes in a variety of flavors and colors,
from dark stouts and porters to rich copper
Oktoberfests. Malt extracts (the “unfermented sugars of beer”) produced using specialty malts have a correspondingly wide
variety of flavors, flavor intensities, and
colors. Because of the many types that can
be made, malt extracts can have many different functions in bakery products, but they
generally serve one or more of the following purposes: fermentable material or yeast
food, browning and flavoring agents, colorant, sweetener, and enzyme source. Selecting the right malt extract requires an
understanding of the desired functionality
and choosing the most appropriate product.
tional value of malt extract as a nutritive
sweetener and account for its use as a yeast
food and browning agent. The typical composition of malt extracts is listed in Table II.
Malt extract can be made from any type
of malted grain. However, similar to the
term “malt,” the term “malt extract” unqualified refers to an extract of malted barley.
According to the CFR, an extract of 100%
malted barley can also be referred to as
malt syrup. Extracts of other malted grains
would be properly labeled as “extract of
malted wheat” or “malted wheat extract.”
Coextracts of Malt and Other Cereal
Grains. Other unmalted grains or starch
sources can be converted into extracts, using malted barley as a natural enzyme source.
This is done most often for economy and,
in some cases, to make a lighter flavored
syrup. Most commonly, corn or raw (unmalted) barley is used as an adjunct (cheaper
source of starch) to make these extracts,
which are properly labeled as “extract of
malted barley and corn” or “extract of malted
barley and barley.” The latter is sometimes
correctly, but confusingly, referred to as “barley and malt extract.” For many years, coextracts of malt and corn and blends of malt
extract and corn syrup were mistakenly labeled as “malt syrup” or “liquid malt.” This
mislabeling and adulteration led to the establishment of methods (such as stable carbon isotope ratio analysis) to detect corn
products mixed with malt (1) and to the issuance of a FDA policy statement on malt
extract labeling. Since then, these coextracted
sweeteners have generally fallen out of use,
because much greater savings can be realized by simply blending malt extract with
corn syrup in applications where economy
or a less intense malt flavor is desired.
Diastatic Malt Extracts. If the extraction conditions are adjusted, some of the
Malt Extract Functions
Fermentable Material or Yeast Food.
Rich in maltose, glucose, free amino acids
and minerals, malt extract supplies all the
components that a healthy yeast needs to
work properly. Because of this, malt extract
is often used in growth media for yeast and
bacteria cultures or starters. In fermented
baked goods, malt extracts have benefits
Table III. Usage rate recommendations for malt flours and sweetenersa
Product
White breads
Hearth breads
Dark breads
Sweet breads
Rolls
Crackers
Bagels
Biscuits
Pizza crust
Cookies
Chocolate baked
goods
Brownies
Icings
Pretzels
RTE breakfast
cereals
Standard Flours (%)
Other
Malted
Malted
Barley
Grains
Specialty Flours (%)
Malt Extract Sweeteners (%)
Malt–
Diastatic
Malt–
Nondiastatic
Malt–
Dark
Roasted
Malted
Barley
x
x
x
1–5
x
x
x
x
x
5
Specialty
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
x
0.5–1
x
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
0.5–1
x
0.5–1
x
1–3
1–3
1–3
1–3
1–3
1–3
1–3
x
0.5–3
x
1–2
1–2
1–5
1–5
1–2
1–2
1–5
1–2
1–3
1–5
xc
x
2–5
x
x
x
x
x
x
x
1–2
1–3
1–3
1–5
1–2
0.5–2
1.5–4
1–2
1–3
2–8
1–2
1–3
1–3
1–3
1–2
0.5–2
1–2
1–2
1–2
x
1–2
1–3
1–3
1–5
1–2
0.5–2
1.5–4
1–2
1–3
2–8
1–3
1–3
1–3
1–5
1–2
0.5–2
1.5–4
1–2
1–3
2–8
0.25
0.25
2–5
0.3–2
0.25
x
0.25
0.25
x
x
x
x
x
0.5–2
x
x
x
0.5–2
x
x
x
1–3
2–5
2–5
x
1–3
5–25
5–25
x
x
2–10
2–10
5–25
1–4
x
x
x
1–4
2–10
2–10
x
1–4
2–10
2–10
5–25
1–4
1–5
1–5
2–5
x
10
10
20
x
x
x
x
x
1–3
1–3
1–3
1–3
1–3
x
x
Diastatic
(20 °L)b
Malted
Milk
Powder
Dark
Roasted
a
Extra
Light
Malt extract usage based on dry malt extract. All percentages are based on flour weight, except for icings, chocolate baked goods, cookies, brownies, and
RTE breakfast cereals, which are based on a dry formula weight.
b Diastatic power in °Lintner.
c Not normally recommended.
20 / JANUARY-FEBRUARY 2005, VOL. 50, NO. 1
solution of 3% malt extract to enhance surface browning and shine.
Colorants. Malt extracts are well known
for increasing crumb color in baked goods
when used alone. Specialty and black malt
extracts are manufactured specifically to
be used as natural, intense sources of colors, from gold to amber to reddish brown
to black. Specialty malt extracts made with
caramel nondiastatic specialty malts provide red-yellow hues in crumb at low usage
levels of 0.5–1% (Table III).
As mentioned previously, the color of
dark-roasted specialty nondiastatic malts is
mostly soluble. Use of these malts to make
extracts results in a product that is 2–3 orders of magnitude (100–1,000 times) darker
than conventional malt extract. These extracts provide color that is on a par with
Class I caramel colors, or approximately
one-quarter as intense as Class III caramel
colors. They contain no sulfites and serve
as clean-label alternatives to synthetic and
caramel colorants and, thus, can be used in
bakery applications that require non-GMO
ingredients or for which “all-natural” claims
are needed. Because their color is soluble,
dark-roasted specialty nondiastatic malts can
be used to evenly darken the crumb with a
variety of shades from tan to brown to black.
Because of the malts used to manufacture
them, black malt extracts have vastly different nutritional and functional characteristics than normal malt extracts (Table II).
Sweetener. Malt extract is a nutritive
sweetener that has approximately 60% of
the sweetness of sucrose. Malt extract has
a long-lasting sweetness, which, along with
its characteristic flavor, can function as a
masking agent for bitter notes. This is particularly useful in low-carb, high-protein
baked good formulations. Malt extract is
used in baked goods, granolas, and bars for
sweetening, as well as for binding and humectancy. It is also one of the few available types of starch-based sweeteners (along
with rice syrup) that can be used as an alternative to corn syrup in non-GMO, organic, and all-natural foods.
Where these benefits are desired without
malt’s characteristic flavor, extra light malt
extracts or malt and grain coextracts can be
used. These extracts have approximately
one-quarter the color of traditional malt extracts and have a very light malt, almost
honey-like flavor.
Flavoring Agent. Malt is a popular flavor and flavor note that is well known in
and of itself and as a background note to
enhance flavors such as cocoa, mocha, and
toffee. The flavor of a malt extract depends
on the processing and types of malt used to
make it.
Specialty malt extracts offer more intense
flavors and colors and typically have cleaner,
more pure flavor notes than standard malt
extracts manufactured for other purposes,
such as yeast foods. Malt extracts manufactured from caramel nondiastatic specialty
malts have rich, intense malt and caramel
flavors and can be used in bakery applications in which malt notes are desired but at
lower usage levels than required for standard malt extracts (Table III). These specialty malt extracts perform especially well
in applications where the malt will be one
of the main flavor components, such as
sweet baked goods, icings, and fillings.
Enzyme Source. Diastatic malt extracts
function in much the same way that malted
barley flour does in baked goods, acting as
a dough conditioner and source of enzymes
to generate free sugars during proofing and
fermentation. Some modern diastatic malt
extracts are simply a blend of nondiastatic
malt extracts with fungal or bacterial alphaamylase. Malt alpha-amylase is more thermostable than fungal alpha-amylase and less
thermostable than bacterial alpha-amylase.
If the source of the enzymes is important
to formulators, it is important to ask whether
the diastatic malt extract is naturally extracted or blended.
Dry Versus Liquid. Malt extracts come
in two forms—liquid and dry. Their composition (dry basis) is the same, and the
choice of liquid or dry is most often based
on convenience in processing. Liquid malt
extracts are 80% solids and cost less on an
as is and dry basis than dry extracts due to
the high cost of drying. Like other liquid
sweeteners, liquid malt extract has a high
viscosity (4,000 cps at 80°F) and may re-
quire heating or special pumping equipment if it is to be batch added from bulk.
Liquid malt extracts can darken with time
and become more acidic due to Maillardtype reactions, especially when stored at temperatures higher than 80°F. The flavor may
also change, becoming more molasses-like
and losing some of its malt character. If light
color or consistent flavor is needed, dry malt
extract or liquid malt extract that has been
stored at temperatures lower than 65°F
should be used.
Dried malt extracts are also called malt
powders. They can be substituted for liquids, using 0.8 lb of dry powder and 0.2 lb
of water for every pound of liquid extract.
They are strongly hygroscopic, and opened
packages must be stored in sealed containers or dry areas to prevent moisture absorption and clumping. Dry malt extracts
are produced in various particle sizes and resultant dispersabilities. In dry baking mixes,
fine powders are often used. In applications requiring better dispersability, larger
particle size or agglomerated malt extracts
are used.
Malted Milk Powder
Another well-known malt ingredient is
malted milk powder—a complex blend of
malted barley and wheat extract, milk, salt,
and baking soda. Dried to a powder, this
sweetener is most commonly used in con-
An advertisement appeared here in the printed version of the journal
CEREAL FOODS WORLD / 21
fectionery to make candy centers, in dairy
desserts to flavor ice cream, and in milk
shakes. This ingredient contains approximately 10–25% milk solids and can be used
in baked goods to provide sweetness, flavor, and milk solids. Malted milk powder
provides a sweet, pleasing flavor to sweet
goods and works well in icings and fillings.
Malt Ingredient Solutions
Malt-based ingredients play diverse, multifunctional roles in baked good formulations, acting as enzyme-active dough conditioners, nutritive sweeteners, colorants,
flavoring agents, and confectionery ingredients. Finding the proper malt-based solution requires definition of the needed functions and determination of the ingredient
desired: flour or extract, diastatic or nondiastatic, and standard or specialty.
References
1. Budde, A. D., Henson, C. A., Jones, B. L., and
Peterson, D. M. Detecting corn syrup in barley malt extracts. Cereal Chem. 78:349, 2001.
2. FDA. Direct food substances affirmed as
generally recognized as safe. Malt. 21 CFR
184.1443a. Code of Federal Regulations. U.S.
Government Printing Office, Washington, DC,
2004.
The Authors
Bob Hansen is the manager of technical services for
Briess Malt & Ingredients Company (Chilton, WI). Hansen joined Briess in 2001 as a staff brewer. He commissioned the company’s state-of-the-art extract plant in 2002
and was named manager of technical services in 2003.
His responsibilities include research and development
of all new products and assisting customers with ingredient
applications. Hansen holds a B.S. degree in biochemistry and applied math and physics from the University of
Wisconsin-Milwaukee. He has 14 years of professional
experience working with malt ingredients as a brewer,
consultant, and lecturer and in research and development
and is an award-winning brewmaster. Hansen is a member of the American Association of Cereal Chemists and
Master Brewers Association of the Americas.
Bernadette Wasdovitch is the marketing manager for
Briess Malt & Ingredients Company (Chilton, WI). Wasdovitch joined Briess in 1997 as the communications coordinator. She was named communications manager in
2001 and marketing manager in 2003. Wasdovitch holds
a B.S. degree in mass communications from the University of Wisconsin-La Crosse. She completed an American Institute of Baking course “Baking 101” in 2004.
Wasdovitch is a member of the Bread Bakers Guild of
America.
An advertisement appeared here in the printed version of the journal
22 / JANUARY-FEBRUARY 2005, VOL. 50, NO. 1