NATURAL SEASONINGSBASIC ASSORTMENT MEAT INDUSTRY Intenso Pur® Intenso Pur® Extract Intenso Pur® without dextrose FUCHS … NATURAL SEASONINGS OUR PORTFOLIO FOR THE MEAT INDUSTRY WIDE-RANGING ASSORTMENT Our wide-ranging assortment of season- ing 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. ® IntensoTHE NATURAL FLAVOUR ENHANCER Pur • 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 Designation Art. No. Description / taste (g/kg) A balanced seasoning for classical cooked sausage cold cuts / Cold cuts KS 20242 5,5 pepper, mace, ginger, cardamom Intensive seasoning for baked Leberkäse and meat loaf with optimal browning characteristics / Baked Leberkäse KS 26232 15 pepper, roast onions, mace, fresh onions Full-bodied seasoning for meat loaf / Meat sausage KS 20234 4 pepper, garlic, onion, paprika Ham sausage Strong seasoning for the production of ham sausage (Bierschinken and Schinkenwurst) with 30206 5 (Bierschinken) KS chunks / mace, pepper, onion Classical seasoning for Thick Frankfurter and sausages / Thick Frankfurter/Wiener KS 20262 7,5 fruity paprika profile, pepper, ginger, mace, coriander Gelbwurst Natural aromatic seasoning for gelbwurst / 26218 4 (yellow sausage) KS pepper, ginger, parsnip, cardamom Balanced mix of seasonings for barbecue sausage and bratwurst with excellent browning Bratwurst KS 20116 15 characteristics / pepper, caraway, mace CUTTER ADDITIVES Dosage Designation Art. No. Description (g/kg) Phosphate with reddening KS 60066 To stabilize and maintain the colour of cured cooked sausage products 3 Phosphate without 60068 To stabilize and maintain the colour of cured boiled sausage products 3 reddening KS Citrate with reddening KS 60070 To stabilize and maintain the colour of cured boiled sausage products 4 Citrate without reddening KS 60072 To stabilize non cured boiled sausage products 4 SAUSAGE (FROM COOKED MEAT) Dosage Designation Art. No. Description / taste (g/kg) Intensive seasoning for black pudding / Black pudding KS 20124 15,5 pepper, marjoram, allspice, chili Strong seasoning for chunky liver sausage / Liver sausage coarse KS 20236 10 marjoram, pepper, onion, coriander Full-bodied seasoning for the production of fine liver sausage / Liver sausage fine KS 20238 7 pepper, ginger, cardamom Seasoning mix for Palatinate liver sausage / Palatinate liver sausage KS 20244 9 marjoram, pepper, nutmeg, allspice Balanced mix of seasonings for brawn and home-style brawn products / Brawn without caraway KS 22472 8 pepper, onion, coriander, ginger EMULSIFIERS Dosage Designation Art. No. Description (g/kg) Emulsifier For producing emulsified and partially emulsified cooked sausage 60300 3-5 for cooked sausage Characteristics: prevents grease and jelly deposits. Improves spreadability FOXCOMBI Item Dosage Designation Description / taste no. (g/kg) For the production of boiled, reddened and boiled meat or meat loaf / FoxCombi meat loaf 20820 10 nutmeg, ginger, pepper For the production of boiled, reddened and boiled meat or meat loaf FoxCombi ham sausage 20821 Use for sausage meat and marinating materials / 9.5 (Bierschinken) spices, onion, ginger, pepper FoxCombi sausage For the production of sausages / 20822 11 (Bockwurst) spices, pepper, nutmeg FoxCombi sausage For the production of sausages (Wiener) / 20823 11 (Wiener) spices, pepper, nutmeg FoxCombi yellow sausage For the production of boiled, reddened and boiled meat, particularly yellow sausage 20824 8.5 (Gelbwurst) (Gelbwurst) / cardamom, coriander, pepper For the production of boiled meat / FoxCombi boiled sausage 20825 19 pepper, nutmeg, caraway For the production of boiled, reddened and boiled meat or cold cuts / FoxCombi cold cuts 20826 10 onion, cardamom, macis, pepper For the production of baked leberkäse / FoxCombi baked leberkäse 20827 16 spices, onion, nutmeg blossoms, pepper RAW SAUSAGE Dosage Designation Art. No. Description / taste (g/kg) Classic seasoning for salami / Salami KS 20785 4 pepper, garlic, coriander Natural aromatic seasoning for cervelat sausage / Cervelat sausage KS 21214 6,5 pepper, nutmeg, mace Ground pork sausage Mix of seasonings for ground pork and smoked pork sausage / 20608 5 (Mettenden) KS pepper, coriander, onion Pepper sausage Classical seasoning for pepper and beer sausage / 20436 7 (Pfefferbeißer) KS green pepper, pepper, caraway, coriander Spreadable mettwurst Balanced seasoning for coarse Braunschweiger and spreadable mettwurst / 20634 6 coarse KS pepper, paprika, mace Spreadable mettwurst Full-bodied seasoning for fine Braunschweiger and spreadable mettwurst / 20636 5,5 fine KS pepper, paprika, mace SWEETENERS Dosage Designation Art. No. Description (g/kg) For the production of cuttable raw sausage Cuttable sweeteners KS 61042 Properties: Optimum control of the acidification process through targeted addition 4,0 of sweetener and optimum colouring For the production of spreadable raw sausage Spreadable sweeteners KS 61040 Properties: Optimum control of the acidification process through targeted addition 2,5 of sweetener and optimum colouring RAW CURING ARTICLES Dosage Designation Art. No. Description / taste (kg/kg) Basic ripening agent For the production of cured ham 9 kg / 60062 for cured ham KS WIR BERATENtaste: SIEjuniper, GERNE pepper, cloves 100 kg Salt CURED COOKED HAM Dosage Designation Art. No. Description (g/kg) For the production of cooked cured products Injection agents 10% - 20% KS 61028 11 Characteristics: Optimum stabilisation and colouring. Classic cooked cured taste PRESERVATIVES Dosage Designation Art. No. Description / taste (g/kg) For the production of meat and sausage products Preservative KS 60064 2,5 Characteristics: Optimum preservation and colouring / colour retention CONVENIENCE – THE NATURAL TASTE ENHANCER Dosage Designation Art. No. Description (g/kg) For the production of cured foods, cooked/boiled sausage and for convenience products according Intenso Pur® 60082 such as soups, sauces and snacks to demand Intenso Pur® For the production of cured foods, cooked/boiled sausage and for convenience products according 60086 Extract such as soups, sauces and snacks to demand Intenso Pur® according 60084 For the production of cured sausage and semi-cured products without dextrose 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. VISIT OUR WEBSITE: WWW.FUCHSSPICE.COM 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.