Our Industry
Our Products
Our products are distributed to Butchers shops, meat, sausage, fish and cheese smoked product manufacturers through butcher supply dealers. All our RÄUCHERGOLD® ranges are:
- Made exclusively from selected, un-treated beechwood and oak wood that is farmed from forests that are domestic to the EU. This ensures the best quality from the natural, renewable raw materials.
- Produced using the highest quality for first class smoked processing guaranteed by our DIN ISO 9001:2000 and HACCP certified production.
Professional Smoking
Next to drying and salting, smoking is one of the oldest known processes use for preserving food.
The smoking process's preservation effect is produced through a drying of the surface and the layering of micro-static condensate. A side effect that is the formation of an appetizing golden surface colouring and a spicy taste development.
In addition to a suitable smoking plant with an adequate oxygen supply, the quality of the smoking agent used is, above all, the most important consideration. The pre-requisite needed to obtain the flavouring desired during smoking, is the use of an outstanding material suitable for the smoking process.
Special wood shavingsare employed as smoking agents. These are used in different shaving sizes depending on the smoking plant and requirements.
Home Smoking
Home food smoking is becoming a fast growing past time and there are a range of devices that can be purchased in the UK for this purpose. It is especially important that food quality smoking chips and materials or agents are used.
There two common types of smoking which people do in a home environment, these are Hot Smoking and Cold Smoking.
Hot smoking exposes the foods to smoke and heat in a controlled environment such as a smoker oven or smokehouse. Hot smoking requires the use of a smoker which generates heat either from a charcoal base, heated element within the smoker or from a stove-top or oven, food is hot smoked by cooking and flavoured with wood smoke simultaneously.
Cold smoking differs from hot smoking in that the food remains raw, rather than cooked, throughout the smoking process. Smokehouse temperatures for coldsmoking are typically done between 20 to 30 °C (68 to 86 °F). In this temperature range, foods take on a smoked flavour, but remains relatively moist.
One of our latest products aimed at the domestic market is our Easy Smoke, Smoki-Chipz products. All of which meet all the relevant UK legislation for the provision smoking products.