Smoking Chips Range

For best cost efficiency, better end products and optimized system operation.

Certified top quality according to ISO, HACCP.

Quality, taste and the optical features of smoked products essentially depend on the smoking agents used. The same is true for smooth system operation.

RÄUCHERGOLD^® Smoking Chips offer best quality and smoking features.

There is a reason why RÄUCHERGOLD^® products have been highly appreciated by smokehouses, butchers, meat and fish industries for its uniquely fine smoke taste.

The RÄUCHERGOLD^® Smoking Chip program was developed in cooperation with the smoking system industry from practical concerns and for practice:

Therefore, all leading smoke system manufacturers recommend RÄUCHERGOLD^® Smoking Chips to their customers for a perfect smoking result and best, interference-free system operation. 

For RÄUCHERGOLD^® products, only selected natural woods, primarily beech, from domestic forests are used. This ensures best quality from natural resources.

We are complying with the green idea: our resources are from sustainable forestry.

The beech wood trunks used are prepared in a special procedure. The wood is cut up, fractioned into different grains, de-dusted, cleaned and dried.

Unique in the field of smoking chips are retraceability of the lot no. as well as external and internal tests resp. lab analyses of our materials.

A typical calculation example from experience shows a frequent thinking error: Only scarcely 0.1 % of the costs of the end product are caused by the smoking material.  

Even small errors in this area can, however, lead to great loss at the end product or have a great effect on the costs of the overall manufacturing process.

Save money by using high-quality certified RÄUCHERGOLD^® smoking materials and avoid unpredictable risks in production and Calculation !

Contaminated or moldy smoking material must never be used for smoking.

Contamination with mold leads to a sweet, moldy, carbolic taste. At the same time, the smoke will introduce fungus spores and (aerobic spore forming) germs into the smoke chamber.

Wood waste like saw dust or shavings may contain toxins, e.g. from glue, preservatives or pesticides. The consequences of any introduction of toxins or undesired effects on smell or taste will make consumption of the smoked products impossible.

The consequences of any introduction of toxins or undesired effects on smell or taste will make consumption of the smoked products impossible.

If the smoking chips are too fine and moist, a sharp, bluish smoke with an increased tar content results. This is caused by a too slow smoking process at a too low temperature. The smoked goods may be covered with a layer of soot.

State of the art smoke systems suffer from the resulting contamination. High cleaning and downtime costs, that will by far exceed those of the smoking chips, as well as air extraction and increased end product complaints are the expensive consequences of this!