Berger Ingredients

Product catalogue

Berger Ingredients Pty Ltd, 2/17 Willfox Street, Condell Park NSW 2200 - Phone +61 2 9709 8893

Meat Cracks at Berger

Cooked Ham and Cooked Meats

Description
Fermento CCP 25 EXP

Item No
59.00456

Application
Colouring

Dosage
0.5 to 0.8 g/kg as required

Flavour
neutral

Colour
red

Ingredients
Starch, E120 Carmine, E160a Carotene, Spice Extracts Salt, E576 Sodium Gluconate, E508 Potassium Chloride, Dextrose, E252 Potassium Nitrate (0,5%)

Comment

MC LowSalt 75 Red

10.40001

Sodium reduction

depending on application; Sodium content 17,65 %

neutral

white

For reduction of 25% mix 50% LowSalt 75 Red with 50% Nirtite curing salt (0,5%). For reduction of salt for 40% mix 75% LowSalt 75 with 25% Nirtite curing salt (0,5%).

Golden Spice Ham Deluxe 05 Golden Spice Ham Jambon au Lait 10 Dekor Pastrami Biospice Smoke Top Flavour Red Wine

30.10031

Seasoning

5 g/kg

smoky, spicy spicy of garlic, juniper, milk spicy of garlic, mustard spicy, taste of hickory smoke spicy, taste of red wine and ginger

beige

Starch, salt, smoke aroma, aroma Sucrose, salt, starch, aroma, spice extracts

30.10032 52.00336 56.00716 98.03132

Seasoning Dcor Seasoning Flavour Flavour

10 g/kg Apply as required 1 g/kg 5 g/kg

beige

coloured Spices beige beige Smoke aroma, starch, salt Aroma, Starch, Spices. Salt, Starch, Aroma, Spices , Dextrose, Spice Extracts.

Biospice Top Taste

98.03174

Flavour

2-4 g/kg

spicy, taste of broth and pepper

beige

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Cooked Sausage Cooked Salami

Description
Salami White-Ex II

Item No Application
91.20010 Freshness

Dosage
4 8 g/kg

Flavour
neutral

Colour
orange

Ingredients

Comment

Salami White-Ex II is a powdered E452 Polyphosphat, Glucosesirup, preparation against the development Spice extract (Paprika), Rosemary of a white, crystaline salt bloom on Extract (392) cooked Salamis. Starch, Salt, Spices, Dextrose, Spice Extracts, aroma. Starch, E120 Carmine, E160a Carotene, Spice Extracts

Golden Spice Vienna II

30.90034

Seasoning

8 g/kg 0.3 to 0.5 g/kg as required

pepper and nutmeg neutral

beige

Fermento CCP 25 EXP

59.00456

Colouring

red/brown

Emulsan FETT-Ex-II

15.00009

Fat replacer

17% of the gel in sausage meat

neutral

beige

E460 Powdered cellulose, E466 Carboxymethylcellulose

Emulsan FETT-EX-II is a powdered preparation for the production of gel used as fat substitute in fat reduced sausages (3% Fat). 12% Emulsan FETTEx-II must be cuttered on the highest level in 88% water

Emulsan ACP FF

15.00043

Fat replacer

as required for visibile fat replacement e.g Mortadella

neutral

beige

Fat substitute with water: 23,5% Starch, E401 sodium alginate, E341 emulsan ACP FF + 76,5% water; Fat calcium phosphates substitute with oil: 18% emulsan ACP FF + 20% vegetable oil + 62% water

MC LowSalt 75 Red

10.40001

Sodium reduction

depending on application; Sodium content 17,65 %

neutral

white

For reduction of 25% mix 50% LowSalt Salt, E576 Sodium Gluconate, E508 75 Red with 50% Nirtite curing salt Potassium Chloride, Dextrose, E252 (0,5%). For reduction of salt for 40% Potassium Nitrate (0,5%) mix 75% LowSalt 75 with 25% Nirtite curing salt (0,5%).

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Cooked Sausage Cooked Salami

Description
Golden Spice Vienna 04 Golden Spice Tyrol 04 Cooked Salami Golden Spice Polish Salami 04

Item No Application
30.10029 Seasoning

Dosage
4 g/kg

Flavour
spicy of pepper, nutmeg spicy of coriander, hot spicy of pepper, nutmeg spicy of garlic, pepper, nutmeg spicy of caraway, curry spicy of garlic, coriander, nutmeg spicy of coriander, nutmeg with a hint of beef flavour

Colour
beige

Ingredients
Salt, dextrose, spices, glucose syrup, spice extracts, aroma Salt, spices, dextrose, spice extracts, aroma spices, salt, dextrose, aroma, glucose syrup, spice extracts

Comment

30.10030

Seasoning

4 g/kg

reddish

51.00068

Seasoning

4 g/kg

beige

Golden Spice Alpini 06 for Cooked Salami

51.00074

Seasoning

6 g/kg

beige

Spices, dextrose, salt, spice extracts, glucose syrup, aroma

Golden Spice Cheese Kransky 10

51.00087

Seasoning

10 g/kg

orange

Dextrose, salt, spices, glucose syrup, aroma, spice extracts

Golden Spice Mortadella 07 Italia

51.31107

Seasoning

7 g/kg

beige

Glucose syrup, spices, salt, dextrose, spice extracts, aroma

Golden Spice Cold Cut 07

51.31116

Seasoning

7 g/kg

beige

Dextrose, spices, salt, aroma, spice extracts

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Cooked Sausage Cooked Salami

Description
Golden Spice Bavarian Meatloaf 06 Golden Spice Jamaica 06 for smoked sausage; Mettwurst Biospice Smoke

Item No Application
51.31196 Seasoning

Dosage
6 g/kg

Flavour
spicy of pepper, nutmeg spicy of rum and red peppers spicy, taste of hickory smoke spicy, taste of broth and pepper

Colour
beige

Ingredients
Salt, Starch, Spices, Spice Extracts, Aroma, Glucose Syrup. Spices, dextrose, salt, spice extracts, aroma Smoke aroma, starch, salt Salt, Starch, Aroma, Spices , Dextrose , Spice Extracts. E262 Sodium acetate, E327 Calcium lactate, Salt, Glucose syrup, E243 Lauric acid ester , Vegetable extract E262 sodium acetate, E327 calcium lactate, E578 calcium gluconate, salt, E243 lauric acid ester

Comment

53.10054

Seasoning

6 g/kg

red

56.00716

Flavour

1 g/kg

beige

Biospice Top Taste

98.03174

Flavour

2-4 g/kg

beige

MeatSafe DZM 15

58.50002

Shelf life

15 g/kg; against Listeria

neutral

white

Emulsion: add at the end of the chopping/mixing process. Cure: add directly to the tumble process.

Meatsafe DZM 13

58.50010

Shelf life

13 g/kg

neutral

white

Emulsion: add at the end of the chopping/mixing process. Cure: add directly to the tumble process.

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Fermented Sausage
Description Item No Application Dosage
as required for visibile fat replacement

Flavour

Colour

Ingredients

Comment

Emulsan ACP FF

15.00043

Fat Replacer

neutral

beige

Fat substitute with water: 23,5% Starch, E401 sodium alginate, emulsan ACP FF + 76,5% water; Fat E341 calcium phosphates substitute with oil: 18% emulsan ACP FF + 20% vegetable oil + 62% water

Salami White-Ex II

91.20010

Freshness

4 8 g/kg

neutral

orange

E452 Polyphosphat, Glucosesirup, Spice extract (Paprika), Rosemary Extract (392)

Salami White-Ex II is a powdered preparation against the development of a white, crystaline salt bloom on fermented Salamis.

MC LowSalt 75 Red

10.40001

Sodium reduction

depending on application; Sodium content 17,65 %

neutral

white

For reduction of 25% mix 50% Salt, E576 Sodium Gluconate, LowSalt 75 Red with 50% Nirtite E508 Potassium Chloride, curing salt (0,5%). For reduction of Dextrose, E252 Potassium salt for 40% mix 75% LowSalt 75 with Nitrate (0,5%) 25% Nirtite curing salt (0,5%). Dextrose, E316 Sodium Isoascorbat, E315 Erythorbic acid, starch Wheat fibers (Gluten free), glucose syrup, E450 diphosphates, salt Concentrated, freeze dried culture on carrier Dextrose (waterfree) Dissolve the culture in some lukewarm water (max. 25 C) before spreading it over the meat

Rowidex Universal

55.00008

Maturing agent and Reddening agent

2,8 - 8 g/kg

neutral

white

Fermentic Booster

98.01911

Functional ingredient

5 - 6 g/kg

neutral

beige

BioPrime Safe 3100 SSL

44.00374

Protective culture

20 g/100 kg

neutral

white

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Fermented Sausage
Description
Combi Spice Pfefferbeisser 05

Item No
53.10061

Application
Seasoning

Dosage
5 g/kg

Flavour
spicy of black and white pepper spicy of pepper, garlic

Colour
cream

Ingredients
Salt, dextrose, glucose syrup, E301 sodium ascorbate, spices, aroma, spice extracts, E300 ascorbic acid
Salt, dextrose, spices, spice extracts

Comment

Golden Spice Danish 06 for Salami

53.20498

Seasoning

6 g/kg

beige

Golden Spice Spanish 19 for Salami

53.20499

Seasoning

19 g/kg

spicy of red pepper, garlic

reddish

Spices, salt, dextrose, smoke aroma, spice extracts, aroma, glucose syrup

Golden Spice Hot Pepperoni 11 for Salami

53.20500

Seasoning

11 g/kg

spicy of red pepper, hot

reddish

Spices, salt, dextrose, spice extracts, aroma

Golden Spice Sopressa 08 for Salami

53.20501

Seasoning

8 g/kg

spicy, mediterranea n, pepper spicy, of pepper, garlic

beige

Spices, salt, dextrose, aroma, spice extracts

Golden Spice Standard 05 for Salami; Hungaria

53.20535

Seasoning

5 g/kg

cream

Salt, dextrose, spices, spice extracts, aroma

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Fermented Sausage
Description
Golden Spice Garlic 07 for Salami

Item No
53.20536

Application
Seasoning

Dosage
7 g/kg

Flavour
spicy, of garlic, pepper of pepper, mediterranea n spicy, of paprika, garlic spicy, mediterranea n, hot spicy, of paprika, white pepper spicy, of paprika, smoky

Colour
beige

Ingredients
Spices, salt, dextrose, spice extracts, aroma Salt, dextrose, aroma, spices, spice extracts Spices, salt, dextrose, spice extracts, aroma Salt, aroma, dextrose, spice extracts, spices

Comment

Golden Spice Alpen 05 for Salami

53.20537

Seasoning

5 g/kg

cream

Golden Spice Chorizo 18 for Salami

53.20538

Seasoning

18 g/kg

red

Golden Spice Calabrese 07 for Salami

53.20539

Seasoning

7 g/kg

red

Golden Spice Gyula 18 for Salami

53.20540

Seasoning

18 g/kg

red

Spices, salt, dextrose, spice extracts, smoke aroma

Golden Spice Csabai Salami 23

53.20541

Seasoning

23 g/kg

reddish

Spices, salt, dextrose, smoke aroma, spice extracts, glucose syrup, aroma Dissolve the culture (30 min) in some lukewarm (25 C-30 C) water (200 ml /20 g) before spreading it over the meat

BioPrime SG 38-100

44.01153

Starter culture

20 g/100 kg

neutral

white

Concentrated, freeze dried culture on carrier Dextrose (waterfree)

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Fried Sausage
Description Item No Application Dosage Flavour Colour Ingredients Comment
Emulsan FETT-EX-II is a powdered preparation for the production of gel used as fat substitute in fat reduced sausages (3% Fat). 12% Emulsan FETT-Ex-II must be cuttered on the highest level in 88% water Emulsan FETT-Ex-II 15.00009 Fat replacer 17% of the gel in sausage meat neutral beige E460 Powdered cellulose, E466 Carboxymethylcellulose

MC LowSalt 75 Red

10.40001

depending on application; Sodium reduction Sodium content 17,65 %

neutral

white

For reduction of 25% mix 50% Salt, E576 Sodium Gluconate, LowSalt 75 Red with 50% Nirtite E508 Potassium Chloride, curing salt (0,5%). For reduction of Dextrose, E252 Potassium Nitrate salt for 40% mix 75% LowSalt 75 (0,5%) with 25% Nirtite curing salt (0,5%).

MC LowSalt 75 White

10.40002

Sodium reduction

depending on application; Sodium content 17,65 %

neutral

white

Salt, E576 Sodium Gluconate, E508 Potassium Chloride, Dextrose

For reduction of 25% mix 50% LowSalt 75 Red with 50% common salt. For reduction of salt for 40% mix 75% LowSalt 75 with 25% common salt.

Golden Spice Weisswurst 04

51.00067

Seasoning

4 g/kg

spicy of pepper, nutmeg

beige

Spices, salt, dextrose, spice extracts, aroma

Golden Spice Fried Sausage Extra 04

51.00075

Seasoning

4 g/kg

spicy of ginger, mustard with a hint of lemon

red

Dextrose, spices (mustard), salt, spice extracts, aroma

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Fried Sausage
Description
Golden Spice Fried Grill 07 for Fried Sausage

Item No
51.20149

Application
Seasoning

Dosage
7 g/kg

Flavour

Colour

Ingredients

Comment

spicy of beige with Dextrose, herbage, salt, spices, nutmeg, ginger herbs spice extracts, aroma spicy of pepper with a hint of orange and lemon spicy, of lemon spicy, taste of red wine and ginger

Golden Spice Fried Exotic 04

51.20150

Seasoning

4 g/kg

beige

Sucrose, spices, dextrose, salt, spice extracts, flavour enhancer (621)

Biospice Citron Top Flavour Red Wine

56.00704 98.03132

Flavour Flavour

as required 5 g/kg

beige beige

Dextrose, salt, spice extracts Aroma, Starch, Spices.

Lactal CLAA 12

58.45412

Shelf life

12 g/kg

salty

white

E327 calcium lactate, E262 sodium acetates, glucosesirup, E331 sodium citrates

Shelf live increaser for products without Nitrite (e.g. cooked Weiwurst, Nrnberger, Bratwurst etc.). Lactal CLAA 12 does not protect against Listeria. Add product at the end of chopping process Emulsion: add at the end of the chopping/mixing process. Cure: add directly to the tumble process. Emulsion: add at the end of the chopping/mixing process. Cure: add directly to the tumble process.

MeatSafe DZM 15

58.50002

Shelf life

15 g/kg; against Listeria

neutral

white

E262 Sodium acetate, E327 Calcium lactate, Salt, Glucose syrup, E243 Lauric acid ester , Vegetable extract E262 sodium acetate, E327 calcium lactate, E578 calcium gluconate, salt, E243 lauric acid ester

Meatsafe DZM 13

58.50010

Shelf life

13 g/kg

neutral

white

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Grill
Description
Golden Spice Cevapcici 10

Item No Application Dosage

52.00166 Seasoning 10 g/kg

Flavour
spicy, taste of pepper black, garlic and paprika

Colour
brown with herbs

Ingredients
Spices, Salt, Starch, Herbs, Spice Extracts.

Comment

Frikadelle Meatball Mix

52.10347

Seasoning

29 g/kg

spicy, taste of caraway, pepper and onion

brownish

Salt, Spices, Glucose Syrup, Dextrose, Vegetable Protein (Pea),Herbs, Spice Extracts, Aroma.

Grillfackeln Pork Belly Griller

52.10353

Seasoning

40 g/kg

spicy, taste of paprika and curry

orange with herbs

Rice Dish Grit, Salt, Spices, Herbs, Dextrose, Spice Extracts, Aroma.

Ofenhahnchen Roast Chicken

52.10392

Seasoning

40 g/kg

spicy, taste of tomato, paprika, onion and garlic

orange

Rice dish grit , salt, spices, sucrose , tomato powder (herbal), spice extracts , herbs, dextrose.

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Liver Sausage

Description
Emulsan KW 1000

Item No Application Dosage

15.10900 Functional ingredient Seasoning 3 - 5 g/kg

Flavour
neutral spicy of marjoram, white pepper spicy of pepper, pimento

Colour
white

Ingredients
E472c Citric acid esters of monoand diglycerides of fatty acids Spices, herbs, dextrose, aroma Spices, dextrose, salt, aroma, spice extracts

Comment

Golden Spice Liver Sausage Herbs 08

50.10009

8 g/kg

beige with herbs

Golden Spice Liver Sausage Fine 04

50.10016

Seasoning

4 g/kg

brownish

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Raw Ham
Description
Rowidex Cured Ham

Item No
55.00010

Application
Maturing agent and Reddening agent

Dosage
10 g/kg

Flavour
Slightly spiced, litte taste of juniper

Colour
beige

Ingredients
Dextrose, sucrose, salt, hydrolyzed vegetable protein, E316 Sodium erythorbate, glucose syrup, spice extracts. Dextrose, glucose syrup, salt, E301 Sodium-ascorbate, E252 Potassium nitrate, aroma, spice extracts

Comment

Rowidex Prosciutto Air Dried

55.00011

Maturing agent and Reddening agent

5 g/kg

Slightly spiced, little taste of juniper and mediterranean

beige

Golden Spice Tiroler Speck 06 Golden Spice Tyrol 03 for Cured ham

25.00480

Seasoning

5 g/kg

spicy of coriander, juniper spicy, of garlic, pepper

Sucrose, spices, glucose syrup, beige with dextrose, herbs, salt, spice herbs extracts crme Glucose syrup, salt, dextrose, aroma, spice extracts, smoky aroma For dry salted products, especially raw ham and raw meat products which require an extremely Concentrated, freeze dried culture intensive colour formation. Mix the on carrier Dextrose (waterfree) culture with spices, salt and additives. The mixing should take place directly before using.

56.00021

Seasoning

3 g/kg

BioPrime SG 29-100

44.00082

Starter culture

20 g/100 kg

neutral

white

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