seasonings - fuchsspice.com

RAW CURING ARTICLES
Designation
Art. No. Description / taste
Basic ripening agent
for cured ham KS
60062
For the production of cured ham
taste: juniper, pepper, cloves
WIR BERATEN SIE GERNE
Dosage
(kg/kg)
9 kg /
100 kg Salt
NATURAL
VISIT OUR WEBSITE:
SEASONINGS
WWW.FUCHSSPICE.COM
CURED COOKED HAM
Designation
Art. No. Description Injection agents 10% - 20% KS 61028
For the production of cooked cured products
Characteristics: Optimum stabilisation and colouring. Classic cooked cured taste
Dosage
(g/kg)
BASIC ASSORTMENT MEAT INDUSTRY
11
Intenso Pur®
Intenso Pur®
PRESERVATIVES
Designation
Art. No. Description / taste
Preservative KS
60064
For the production of meat and sausage products
Characteristics: Optimum preservation and colouring / colour retention
Dosage
(g/kg)
Extract
2,5
Intenso Pur®
CONVENIENCE – THE NATURAL TASTE ENHANCER
without dextrose
Dosage
(g/kg)
Designation
Art. No. Description Intenso Pur®
60082
For the production of cured foods, cooked/boiled sausage and for convenience products
such as soups, sauces and snacks
according
to demand
Intenso Pur®
Extract
60086
For the production of cured foods, cooked/boiled sausage and for convenience products
such as soups, sauces and snacks
according
to demand
Intenso Pur®
without dextrose
60084
For the production of cured sausage and semi-cured products
according
to demand
RAW SPICES
LOW MICRO
SEASONINGS
MARINADES
TECHNOLOGY
WE ARE PLEASED TO HELP
With more than 3,500 employees at 16 international locations the FUCHS Group is one of the world’s leading
The FUCHS brand stands for quality and enjoyment, reliability and responsibility for more than 60 years.
FUCHS GmbH & Co. KG
Industriestraße 25 • D-49201 Dissen a. T. W.
Tel. +49 5421 309-0 • Fax +49 5421 309-185
[email protected] • www.fuchsspice.com
14194_0416
delicatessen and seasoning producing companies.
FUCHS …
NATURAL SEASONINGS
OUR PORTFOLIO
FOR THE
MEAT INDUSTRY
WIDE-RANGING ASSORTMENT
ing products for the production of e.g.
FOXCOMBI
Dosage
(g/kg)
Designation
Item
no.
Description / taste
Dosage
(g/kg)
5,5
FoxCombi meat loaf
20820
For the production of boiled, reddened and boiled meat or meat loaf /
nutmeg, ginger, pepper
10
FoxCombi ham sausage
(Bierschinken)
20821
For the production of boiled, reddened and boiled meat or meat loaf
Use for sausage meat and marinating materials /
spices, onion, ginger, pepper
9.5
FoxCombi sausage
(Bockwurst)
20822
For the production of sausages /
spices, pepper, nutmeg
11
FoxCombi sausage
(Wiener)
20823
For the production of sausages (Wiener) /
spices, pepper, nutmeg
11
FoxCombi yellow sausage
(Gelbwurst)
20824
For the production of boiled, reddened and boiled meat, particularly yellow sausage
(Gelbwurst) / cardamom, coriander, pepper
8.5
FoxCombi boiled sausage
20825
For the production of boiled meat /
pepper, nutmeg, caraway
19
FoxCombi cold cuts
20826
For the production of boiled, reddened and boiled meat or cold cuts /
onion, cardamom, macis, pepper
10
FoxCombi baked leberkäse
20827
For the production of baked leberkäse /
spices, onion, nutmeg blossoms, pepper
16
Designation
Art. No. Description / taste
Cold cuts KS
20242
A balanced seasoning for classical cooked sausage cold cuts /
pepper, mace, ginger, cardamom
Baked Leberkäse KS
26232
Intensive seasoning for baked Leberkäse and meat loaf with optimal browning characteristics /
15
pepper, roast onions, mace, fresh onions
Meat sausage KS
20234
Full-bodied seasoning for meat loaf /
pepper, garlic, onion, paprika
4
Ham sausage
(Bierschinken) KS
30206
Strong seasoning for the production of ham sausage (Bierschinken and Schinkenwurst) with
chunks / mace, pepper, onion
5
Thick Frankfurter/Wiener KS 20262
Classical seasoning for Thick Frankfurter and sausages /
fruity paprika profile, pepper, ginger, mace, coriander
7,5
Gelbwurst
(yellow sausage) KS
26218
Natural aromatic seasoning for gelbwurst /
pepper, ginger, parsnip, cardamom
4
20116
Balanced mix of seasonings for barbecue sausage and bratwurst with excellent browning
characteristics / pepper, caraway, mace
15
Bratwurst KS
Our wide-ranging assortment of season-
CUTTER ADDITIVES
raw sausage, cooked sausage and salt
meats offers solutions and ideas for many
challenges.
No matter whether you require orga­
nically grown raw spices and herbs,
marinades, liquid seasonings, flavour
enhancers, or technological materials,
Designation
Art. No. Description and solution-oriented advice.
Dosage
(g/kg)
Phosphate with reddening KS 60066
To stabilize and maintain the colour of cured cooked sausage products
3
Phosphate without
reddening KS
60068
To stabilize and maintain the colour of cured boiled sausage products
3
Citrate with reddening KS
60070
Citrate without reddening KS 60072
our experts are ready to provide targeted
To stabilize and maintain the colour of cured boiled sausage products
4
To stabilize non cured boiled sausage products
4
SAUSAGE (FROM COOKED MEAT)
Just ask us.
Intenso Pur
COOKED SAUSAGE
®
THE NATURAL FLAVOUR ENHANCER
• NO allergenic ingredients subject to labelling requirements*
• NO additives subject to labelling requirements
• NO hydrolyzed vegetable protein (HVP)
• NO monosodium glutamate
• NO yeast extracts
• NO palm oil *pursuant to Annex III LMKV (German Food Labelling Ordinance)
Dosage
(g/kg)
Designation
Art. No. Description / taste
Black pudding KS
20124
Intensive seasoning for black pudding /
pepper, marjoram, allspice, chili
15,5
Liver sausage coarse KS
20236
Strong seasoning for chunky liver sausage /
marjoram, pepper, onion, coriander
10
Liver sausage fine KS
20238
Full-bodied seasoning for the production of fine liver sausage /
pepper, ginger, cardamom
7
20244
Seasoning mix for Palatinate liver sausage /
marjoram, pepper, nutmeg, allspice
9
Balanced mix of seasonings for brawn and home-style brawn products /
pepper, onion, coriander, ginger
8
Palatinate liver sausage KS
Brawn without caraway KS
22472
EMULSIFIERS
Designation
Art. No. Description Emulsifier
for cooked sausage
60300
For producing emulsified and partially emulsified cooked sausage
Characteristics: prevents grease and jelly deposits. Improves spreadability
Dosage
(g/kg)
3-5
RAW SAUSAGE
Dosage
(g/kg)
Designation
Art. No. Description / taste
Salami KS
20785
Classic seasoning for salami /
pepper, garlic, coriander
4
Cervelat sausage KS
21214
Natural aromatic seasoning for cervelat sausage /
pepper, nutmeg, mace
6,5
Ground pork sausage
(Mettenden) KS
20608
Mix of seasonings for ground pork and smoked pork sausage /
pepper, coriander, onion
5
Pepper sausage
(Pfefferbeißer) KS
20436
Classical seasoning for pepper and beer sausage /
green pepper, pepper, caraway, coriander
7
Spreadable mettwurst
coarse KS
20634
Balanced seasoning for coarse Braunschweiger and spreadable mettwurst /
pepper, paprika, mace
6
Spreadable mettwurst
fine KS
20636
Full-bodied seasoning for fine Braunschweiger and spreadable mettwurst /
pepper, paprika, mace
5,5
SWEETENERS
Dosage
(g/kg)
Designation
Art. No. Description Cuttable sweeteners KS
61042
For the production of cuttable raw sausage
Properties: Optimum control of the acidification process through targeted addition
of sweetener and optimum colouring
4,0
Spreadable sweeteners KS
61040
For the production of spreadable raw sausage
Properties: Optimum control of the acidification process through targeted addition
of sweetener and optimum colouring
2,5
NATURAL
SEASONINGS
BASIC ASSORTMENT MEAT INDUSTRY
Intenso Pur®
Intenso Pur®
Extract
Intenso Pur®
without dextrose
RAW CURING ARTICLES
Designation
Art. No. Description / taste
Basic ripening agent
for cured ham KS
60062
For the production of cured ham
taste: juniper, pepper, cloves
WIR BERATEN SIE GERNE
Dosage
(kg/kg)
9 kg /
100 kg Salt
CURED COOKED HAM
Designation
Art. No. Description Injection agents 10% - 20% KS 61028
For the production of cooked cured products
Characteristics: Optimum stabilisation and colouring. Classic cooked cured taste
Dosage
(g/kg)
11
PRESERVATIVES
Designation
Art. No. Description / taste
Preservative KS
60064
For the production of meat and sausage products
Characteristics: Optimum preservation and colouring / colour retention
Dosage
(g/kg)
2,5
CONVENIENCE – THE NATURAL TASTE ENHANCER
Dosage
(g/kg)
Designation
Art. No. Description Intenso Pur®
60082
For the production of cured foods, cooked/boiled sausage and for convenience products
such as soups, sauces and snacks
according
to demand
Intenso Pur®
Extract
60086
For the production of cured foods, cooked/boiled sausage and for convenience products
such as soups, sauces and snacks
according
to demand
Intenso Pur®
without dextrose
60084
For the production of cured sausage and semi-cured products
according
to demand
WE ARE PLEASED TO HELP
With more than 3,500 employees at 16 international locations the FUCHS Group is one of the world’s leading
delicatessen and seasoning producing companies.
The FUCHS brand stands for quality and enjoyment, reliability and responsibility for more than 60 years.
FUCHS …
NATURAL SEASONINGS
OUR PORTFOLIO
FOR THE
MEAT INDUSTRY
WIDE-RANGING ASSORTMENT
Our wide-ranging assortment of seasoning products for the production of e.g.
raw sausage, cooked sausage and salt
meats offers solutions and ideas for many
challenges.
No matter whether you require orga­
nically grown raw spices and herbs,
marinades, liquid seasonings, flavour
enhancers, or technological materials,
our experts are ready to provide targeted
and solution-oriented advice.
Just ask us.
Intenso Pur ®
THE NATURAL FLAVOUR ENHANCER
• NO allergenic ingredients subject to labelling requirements*
• NO additives subject to labelling requirements
• NO hydrolyzed vegetable protein (HVP)
• NO monosodium glutamate
• NO yeast extracts
• NO palm oil *pursuant to Annex III LMKV (German Food Labelling Ordinance)
COOKED SAUSAGE
Dosage
(g/kg)
Designation
Art. No. Description / taste
Cold cuts KS
20242
A balanced seasoning for classical cooked sausage cold cuts /
pepper, mace, ginger, cardamom
Baked Leberkäse KS
26232
Intensive seasoning for baked Leberkäse and meat loaf with optimal browning characteristics /
15
pepper, roast onions, mace, fresh onions
Meat sausage KS
20234
Full-bodied seasoning for meat loaf /
pepper, garlic, onion, paprika
4
Ham sausage
(Bierschinken) KS
30206
Strong seasoning for the production of ham sausage (Bierschinken and Schinkenwurst) with
chunks / mace, pepper, onion
5
Thick Frankfurter/Wiener KS 20262
Classical seasoning for Thick Frankfurter and sausages /
fruity paprika profile, pepper, ginger, mace, coriander
7,5
Gelbwurst
(yellow sausage) KS
26218
Natural aromatic seasoning for gelbwurst /
pepper, ginger, parsnip, cardamom
4
Bratwurst KS
20116
Balanced mix of seasonings for barbecue sausage and bratwurst with excellent browning
characteristics / pepper, caraway, mace
15
5,5
CUTTER ADDITIVES
Designation
Art. No. Description Dosage
(g/kg)
Phosphate with reddening KS 60066
To stabilize and maintain the colour of cured cooked sausage products
3
Phosphate without
reddening KS
60068
To stabilize and maintain the colour of cured boiled sausage products
3
Citrate with reddening KS
60070
To stabilize and maintain the colour of cured boiled sausage products
4
To stabilize non cured boiled sausage products
4
Citrate without reddening KS 60072
SAUSAGE (FROM COOKED MEAT)
Dosage
(g/kg)
Designation
Art. No. Description / taste
Black pudding KS
20124
Intensive seasoning for black pudding /
pepper, marjoram, allspice, chili
15,5
Liver sausage coarse KS
20236
Strong seasoning for chunky liver sausage /
marjoram, pepper, onion, coriander
10
Liver sausage fine KS
20238
Full-bodied seasoning for the production of fine liver sausage /
pepper, ginger, cardamom
7
Palatinate liver sausage KS
20244
Seasoning mix for Palatinate liver sausage /
marjoram, pepper, nutmeg, allspice
9
Brawn without caraway KS
22472
Balanced mix of seasonings for brawn and home-style brawn products /
pepper, onion, coriander, ginger
8
EMULSIFIERS
Designation
Art. No. Description Emulsifier
for cooked sausage
60300
For producing emulsified and partially emulsified cooked sausage
Characteristics: prevents grease and jelly deposits. Improves spreadability
Dosage
(g/kg)
3-5
FOXCOMBI
Designation
Item
no.
Description / taste
Dosage
(g/kg)
FoxCombi meat loaf
20820
For the production of boiled, reddened and boiled meat or meat loaf /
nutmeg, ginger, pepper
10
FoxCombi ham sausage
(Bierschinken)
20821
For the production of boiled, reddened and boiled meat or meat loaf
Use for sausage meat and marinating materials /
spices, onion, ginger, pepper
9.5
FoxCombi sausage
(Bockwurst)
20822
For the production of sausages /
spices, pepper, nutmeg
11
FoxCombi sausage
(Wiener)
20823
For the production of sausages (Wiener) /
spices, pepper, nutmeg
11
FoxCombi yellow sausage
(Gelbwurst)
20824
For the production of boiled, reddened and boiled meat, particularly yellow sausage
(Gelbwurst) / cardamom, coriander, pepper
8.5
FoxCombi boiled sausage
20825
For the production of boiled meat /
pepper, nutmeg, caraway
19
FoxCombi cold cuts
20826
For the production of boiled, reddened and boiled meat or cold cuts /
onion, cardamom, macis, pepper
10
FoxCombi baked leberkäse
20827
For the production of baked leberkäse /
spices, onion, nutmeg blossoms, pepper
16
RAW SAUSAGE
Dosage
(g/kg)
Designation
Art. No. Description / taste
Salami KS
20785
Classic seasoning for salami /
pepper, garlic, coriander
4
Cervelat sausage KS
21214
Natural aromatic seasoning for cervelat sausage /
pepper, nutmeg, mace
6,5
Ground pork sausage
(Mettenden) KS
20608
Mix of seasonings for ground pork and smoked pork sausage /
pepper, coriander, onion
5
Pepper sausage
(Pfefferbeißer) KS
20436
Classical seasoning for pepper and beer sausage /
green pepper, pepper, caraway, coriander
7
Spreadable mettwurst
coarse KS
20634
Balanced seasoning for coarse Braunschweiger and spreadable mettwurst /
pepper, paprika, mace
6
Spreadable mettwurst
fine KS
20636
Full-bodied seasoning for fine Braunschweiger and spreadable mettwurst /
pepper, paprika, mace
5,5
SWEETENERS
Dosage
(g/kg)
Designation
Art. No. Description Cuttable sweeteners KS
61042
For the production of cuttable raw sausage
Properties: Optimum control of the acidification process through targeted addition
of sweetener and optimum colouring
4,0
Spreadable sweeteners KS
61040
For the production of spreadable raw sausage
Properties: Optimum control of the acidification process through targeted addition
of sweetener and optimum colouring
2,5
VISIT OUR WEBSITE:
RAW SPICES
LOW MICRO
SEASONINGS
MARINADES
TECHNOLOGY
FUCHS GmbH & Co. KG
Industriestraße 25 • D-49201 Dissen a. T. W.
Tel. +49 5421 309-0 • Fax +49 5421 309-185
[email protected] • www.fuchsspice.com
14194_0416
WWW.FUCHSSPICE.COM