Berger

Ingredients

Product catalogue

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

Cooked Ham and

Cooked Meats

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

Fermento CCP 25 EXP 59.00456 Colouring 0.5 to 0.8 g/kg as

required neutral red

Starch, E120

Carmine, E160a

Carotene, Spice

Extracts

MC LowSalt 75 Red 10.40001 Sodium

reduction

depending on

application; Sodium

content 17,65 %

neutral white

Salt, E576 Sodium

Gluconate, E508

Potassium Chloride,

Dextrose, E252

Potassium Nitrate

(0,5%)

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 30.10031 Seasoning 5 g/kg smoky, spicy beige

Starch, salt, smoke

aroma, aroma

Golden Spice Ham

Jambon au Lait 10 30.10032 Seasoning 10 g/kg

spicy of garlic,

juniper, milk beige

Sucrose, salt, starch,

aroma, spice

extracts

Dekor Pastrami 52.00336 Décor

Seasoning Apply as required

spicy of garlic,

mustard coloured Spices

Biospice Smoke 56.00716 Flavour 1 g/kg spicy, taste of

hickory smoke beige

Smoke aroma,

starch, salt

Top Flavour Red Wine 98.03132 Flavour 5 g/kg spicy, taste of red

wine and ginger beige

Aroma, Starch,

Spices.

Biospice Top Taste 98.03174 Flavour 2-4 g/kg spicy, taste of broth

and pepper beige

Salt, Starch, Aroma,

Spices , Dextrose,

Spice Extracts.

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Cooked Sausage

Cooked Salami

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

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

cooked Salamis.

Golden Spice Vienna II 30.90034 Seasoning 8 g/kg pepper and

nutmeg beige

Starch, Salt, Spices, Dextrose, Spice

Extracts, aroma.

Fermento CCP 25 EXP 59.00456 Colouring 0.3 to 0.5 g/kg

as required neutral red/brown

Starch, E120 Carmine, E160a

Carotene, Spice Extracts

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 FETT-

Ex-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 Starch, E401 sodium alginate, E341 calcium phosphates

Fat substitute with water: 23,5%

emulsan ACP FF + 76,5% water; Fat 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

Salt, E576 Sodium Gluconate, E508

Potassium Chloride, Dextrose, E252

Potassium Nitrate (0,5%)

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%).

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Cooked Sausage

Cooked Salami

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

Golden Spice Vienna 04 30.10029 Seasoning 4 g/kg

spicy of

pepper,

nutmeg

beige Salt, dextrose, spices, glucose

syrup, spice extracts, aroma

Golden Spice Tyrol 04 Cooked

Salami 30.10030 Seasoning 4 g/kg

spicy of

coriander, hot reddish

Salt, spices, dextrose, spice

extracts, aroma

Golden Spice Polish Salami 04 51.00068 Seasoning 4 g/kg

spicy of

pepper,

nutmeg

beige spices, salt, dextrose, aroma,

glucose syrup, spice extracts

Golden Spice Alpini 06 for

Cooked Salami 51.00074 Seasoning 6 g/kg

spicy of garlic,

pepper,

nutmeg

beige Spices, dextrose, salt, spice

extracts, glucose syrup, aroma

Golden Spice Cheese Kransky

10 51.00087 Seasoning 10 g/kg

spicy of

caraway, curry orange

Dextrose, salt, spices, glucose

syrup, aroma, spice extracts

Golden Spice Mortadella 07

Italia 51.31107 Seasoning 7 g/kg

spicy of garlic,

coriander,

nutmeg

beige Glucose syrup, spices, salt,

dextrose, spice extracts, aroma

Golden Spice Cold Cut 07 51.31116 Seasoning 7 g/kg

spicy of

coriander,

nutmeg with a

hint of beef

flavour

beige Dextrose, spices, salt, aroma, spice

extracts

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Cooked Sausage

Cooked Salami

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

Golden Spice Bavarian

Meatloaf 06 51.31196 Seasoning 6 g/kg

spicy of

pepper,

nutmeg

beige Salt, Starch, Spices, Spice Extracts,

Aroma, Glucose Syrup.

Golden Spice Jamaica 06 for

smoked sausage; Mettwurst 53.10054 Seasoning 6 g/kg

spicy of rum

and red

peppers

red Spices, dextrose, salt, spice

extracts, aroma

Biospice Smoke 56.00716 Flavour 1 g/kg spicy, taste of

hickory smoke beige Smoke aroma, starch, salt

Biospice Top Taste 98.03174 Flavour 2-4 g/kg spicy, taste of

broth and

pepper

beige

Salt, Starch, Aroma,

Spices , Dextrose ,

Spice Extracts.

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

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

E262 sodium acetate, E327

calcium lactate, E578 calcium

gluconate, salt, E243 lauric acid

ester

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 Flavour Colour Ingredients Comment

Emulsan ACP FF 15.00043 Fat Replacer

as required for

visibile fat

replacement

neutral beige Starch, E401 sodium alginate,

E341 calcium phosphates

Fat substitute with water: 23,5%

emulsan ACP FF + 76,5% water; Fat

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

Salt, E576 Sodium Gluconate,

E508 Potassium Chloride,

Dextrose, E252 Potassium

Nitrate (0,5%)

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%).

Rowidex Universal 55.00008 Maturing agent and

Reddening agent 2,8 - 8 g/kg neutral white

Dextrose, E316 Sodium Iso-

ascorbat, E315 Erythorbic

acid, starch

Fermentic Booster 98.01911 Functional ingredient 5 - 6 g/kg neutral beige

Wheat fibers (Gluten free),

glucose syrup, E450

diphosphates, salt

BioPrime Safe 3100 SSL 44.00374 Protective culture 20 g/100 kg neutral white

Concentrated, freeze dried

culture on carrier Dextrose

(waterfree)

Dissolve the culture in some

lukewarm water (max. 25 °C) before

spreading it over the meat

Meat Cracks at Berger

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Fermented

Sausage

Description Item No Application Dosage Flavour Colour Ingredients Comment

Combi Spice Pfefferbeisser 05 53.10061 Seasoning 5 g/kg

spicy of

black and

white pepper

cream

Salt, dextrose, glucose syrup, E301 sodium ascorbate,

spices, aroma, spice extracts,

E300 ascorbic acid

Golden Spice Danish 06 for Salami 53.20498 Seasoning 6 g/kg

spicy of

pepper,

garlic

beige Salt, dextrose, spices, spice

extracts

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,

mediterranean, pepper

beige Spices, salt, dextrose, aroma, spice extracts

Golden Spice Standard 05 for

Salami; Hungaria 53.20535 Seasoning 5 g/kg

spicy, of

pepper,

garlic

cream Salt, dextrose, spices, spice

extracts, aroma

Meat Cracks at Berger

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Fermented

Sausage

Description Item No Application Dosage Flavour Colour Ingredients Comment

Golden Spice Garlic 07 for Salami 53.20536 Seasoning 7 g/kg

spicy, of

garlic,

pepper

beige Spices, salt, dextrose, spice

extracts, aroma

Golden Spice Alpen 05 for Salami 53.20537 Seasoning 5 g/kg

of pepper,

mediterranea

n

cream Salt, dextrose, aroma, spices,

spice extracts

Golden Spice Chorizo 18 for Salami 53.20538 Seasoning 18 g/kg

spicy, of

paprika,

garlic

red Spices, salt, dextrose, spice

extracts, aroma

Golden Spice Calabrese 07 for

Salami 53.20539 Seasoning 7 g/kg

spicy,

mediterranea

n, hot

red Salt, aroma, dextrose, spice

extracts, spices

Golden Spice Gyula 18 for Salami 53.20540 Seasoning 18 g/kg

spicy, of

paprika,

white pepper

red Spices, salt, dextrose, spice

extracts, smoke aroma

Golden Spice Csabai Salami 23 53.20541 Seasoning 23 g/kg

spicy, of

paprika,

smoky

reddish

Spices, salt, dextrose, smoke

aroma, spice extracts,

glucose syrup, aroma

BioPrime SG 38-100 44.01153 Starter culture 20 g/100 kg neutral white

Concentrated, freeze dried

culture on carrier Dextrose

(waterfree)

Dissolve the culture (30 min) in some

lukewarm (25 °C-30 °C) water (200

ml /20 g) before spreading it over

the meat

Meat Cracks at Berger

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Fried Sausage

Description Item No Application Dosage Flavour Colour Ingredients Comment

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 FETT-Ex-II must be

cuttered on the highest level in

88% water

MC LowSalt 75 Red 10.40001 Sodium reduction

depending on

application;

Sodium content

17,65 %

neutral white

Salt, E576 Sodium Gluconate,

E508 Potassium Chloride,

Dextrose, E252 Potassium Nitrate

(0,5%)

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%).

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

Meat Cracks at Berger

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Fried Sausage

Description Item No Application Dosage Flavour Colour Ingredients Comment

Golden Spice Fried Grill 07 for

Fried Sausage 51.20149 Seasoning 7 g/kg

spicy of

nutmeg, ginger

beige with

herbs

Dextrose, herbage, salt, spices,

spice extracts, aroma

Golden Spice Fried Exotic 04 51.20150 Seasoning 4 g/kg

spicy of pepper

with a hint of

orange and

lemon

beige

Sucrose, spices, dextrose, salt, spice extracts, flavour enhancer

(621)

Biospice Citron 56.00704 Flavour as required spicy, of lemon beige Dextrose, salt, spice extracts

Top Flavour Red Wine 98.03132 Flavour 5 g/kg spicy, taste of

red wine and

ginger

beige 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

Weißwurst, Nürnberger, Bratwurst

etc.). Lactal CLAA 12 does not

protect against Listeria. Add

product at the end of chopping

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

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

E262 sodium acetate, E327

calcium lactate, E578 calcium

gluconate, salt, E243 lauric acid

ester

Emulsion: add at the end of the

chopping/mixing process. Cure:

add directly to the tumble

process.

Meat Cracks at Berger

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Grill

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

Golden Spice Cevapcici

10 52.00166 Seasoning 10 g/kg

spicy, taste of pepper black, garlic and

paprika

brown with herbs Spices, Salt, Starch, Herbs,

Spice Extracts.

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

Meat Cracks at Berger

Description Item No Application Dosage Flavour Colour Ingredients Comment

Emulsan KW 1000 15.10900 Functional

ingredient 3 - 5 g/kg neutral white

E472c Citric acid esters of mono-

and diglycerides of fatty acids

Golden Spice Liver Sausage Herbs 08 50.10009 Seasoning 8 g/kg

spicy of

marjoram, white

pepper

beige with herbs Spices, herbs, dextrose, aroma

Golden Spice Liver Sausage Fine 04 50.10016 Seasoning 4 g/kg spicy of pepper,

pimento brownish

Spices, dextrose, salt, aroma,

spice extracts

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Raw Ham

Description Item No Application Dosage Flavour Colour Ingredients Comment

Rowidex Cured Ham 55.00010 Maturing agent and

Reddening agent 10 g/kg

Slightly spiced, litte

taste of juniper beige

Dextrose, sucrose, salt, hydrolyzed

vegetable protein, E316 Sodium

erythorbate, glucose syrup, spice

extracts.

Rowidex Prosciutto

Air Dried 55.00011

Maturing agent and

Reddening agent 5 g/kg

Slightly spiced, little

taste of juniper and

mediterranean

beige

Dextrose, glucose syrup, salt, E301

Sodium-ascorbate, E252

Potassium nitrate, aroma, spice

extracts

Golden Spice Tiroler

Speck 06 25.00480 Seasoning 5 g/kg

spicy of coriander,

juniper

beige with

herbs

Sucrose, spices, glucose syrup,

dextrose, herbs, salt, spice extracts

Golden Spice Tyrol 03

for Cured ham 56.00021 Seasoning 3 g/kg

spicy, of garlic,

pepper crème

Glucose syrup, salt, dextrose,

aroma, spice extracts, smoky

aroma

BioPrime SG 29-100 44.00082 Starter culture 20 g/100 kg neutral white Concentrated, freeze dried culture

on carrier Dextrose (waterfree)

For dry salted products, especially

raw ham and raw meat products

which require an extremely

intensive colour formation. Mix the

culture with spices, salt and

additives. The mixing should take

place directly before using.

Meat Cracks at Berger

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