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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