Hi guys i got a treat for you =;
use the explore function but im not sure how to do that with a published sheet
i would love similar work for other products and manufacturers.
there ya go:
Safety, Peace and Prieeeees ;))
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Thank you so much for posting. I love, if you go all the way to the end where Sternecker Echt Fresco is listed, the only ingredients are tobacco and alkalizing agents. No shortcuts, no colorings, no substitute flavors. Just real, traditional Schmalzler. Makes me feel better about having collected so much of it. Why isnât Staubinger included? Is it no longer being made?
@SunnyDay Great job done, vielen Dank! This will save loads of time for many.
@Hitsuzen There were no alkalizing agents in Sterneckerâs schmalzlers, just tobacco and paraffin oil. And Ungefettet (unoiled/ungreased) supposedly was just pure tobacco.
There are 3 Sternecker schmalzlers listed at BMEL: Echt Fresco, Fresco and Schmalzler (i.e. Staubinger), all three consisted of 82% tobacco and 18% paraffin oil.
Unfortunately, no more Sternecker:
There are some discrepancies in uploaded data sheet @SunnyDay. I know my favourite Kensington snuff by heart, it doesnât contain paraffin oil. Just tobacco, water, potassium carbonate, eucalyptus oil, menthol, salt, lavender oil and minuscule amount of undisclosed flavouring agent(-s). Data source: BMEL - Navigationspunkt Tabakzusatzstoffe-Datenbank
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@Volunge Sorry, followed the wrong row. Very sad, no more Sternecker. I stored mine up a while ago, and keep a vial of Echt in my pipe kit. Ungefetted was the same but dry, so you could add your own oil if you wanted to use animal fat instead, like in classic times. It was honestly pretty mild on itâs own. I think I still have some left, if I havenât traded it off. Lots of Fresco and Staubinger, though. Rosinskiâs Frankfurter is really nice, too. The new Rosinski Schmalzler, Oderlander, should be in my hands in the next few days.
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Thatâs really cool ⌠thanks!
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I donât know what Iâm looking at. What am I looking at? Am I going to die?
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@DrOctagon Well sure, eventually.
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@Roderick These data are publicly and freely available at Germanyâs Federal Ministry of Food and Agriculture (BMEL) website for quite a long time already. I was sure every snuffmaker knew it. Sunny did a praiseworthy work consolidating all data in a user-friendly format.
These formulas are just skeletons, frames. It wouldnât take too long for a hired chemist to unravel basic composition of any rivalâs snuff. More important is the exact process of manufacturing (technical knowledge, considered industrial secret) which is surely not disclosed, as well as the know-how part.
Ingredients of Swedish snus are listed on every can label. Snuff producers could do the same. Ok, thereâs really not much space on a label sticker, but every producer should list the ingredients on own website.
Everyone has a right to know what his favourite product consists of. Some still believe snuff and snus contains powdered glass (and they donât even know about the existence of Snuffhouse)⌠And others could swear ânaturalâ (âplainâ) or toasted snuff consists of pure tobacco only. Sancta simplicitas! Curing, casing, fermentation, alkalization still sound like senseless abracadabra even for some avid snuff takers. It needs to be stressed that the first and foremost purpose of ingredients data sheet publication at Snuffhouse should be educational one.
Although no one needs copy-pasted existing snuffs, it would be nice to see recreated (restored) Sterneckerâs schmalzlers. It would be quite of a challenge, though. A mix consisting of 82% of generic tobacco (ok, even be it that vegan-unfriendly Brasilian one) and 18% of paraffin oil / lard / butterschmalz wonât result in Echt Fresco, Fresko and Straubinger all three at once :). See⌠And the process would be time-consuming (fermentation in barrels alone may take years).
As far as I understand, general know-how is not considered a secret, too. Some interesting info on schmalzler production is available at producers websites.
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Yes,but the most important ingredient will always stay a secret.The tobacco-plantâŚwhat type,its origin(the soil) etc.
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Hey guys
@tobaccobob well said! i dont think anything used in the whole process up to blending in flavors needs to be listed.
@volunge your âvegan unfriendlyâ comment made me laugh but its true (with the brasil fermented in cow hides which on i wildy guess it adds enzymes that benefit the fermentation)
@droctagon no you wont die all of those are perfectly fine to consume at least for a pinch now and then while others are more fit to be a go-to all day all year snuff.
8-} and :)>-
Yeah thanks a lot, @SunnyDay https://youtube.com/watch?v=40xDd7ywl00
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Another correction: thereâs sodium carbonate (decahydrate) amount indicated in sodium sulphate row. If my memory doesnât fail, there is no sodium sulphate in Bernard, Poschl, Arnold Andre (Swedish Match) and Sternecker snuffs.
@volunge no its sodium sulphate which is only in all of the poeschl products which made me wonder about its function so i asked poschl they denied using it and asked what specific products so i told them nearly all (except pure schmalzlers) and pointed them to their own data but no further reply was recieved by me
Are there any updates of composition data available already, Sunny? Just checked old data sheets (2011) of some Poschl snuffs and havenât found any Na2SO4 among the ingredients. For example, Bayern Prise (https://service.ble.de/tabakerzeugnisse/index2.php?detail\_id=104968&site\_key=153&stichw\_suche=poschl&zeilenzahl\_zaehler=26).
The amount of supposed sodium sulphate (1,621 mg) for Bayern Prise in your spreadsheet coincides with the amount of sodium carbonate (1,621 mg) indicated in data sheet, publicised at BMEL (itâs named CARBONATE, [SODIUM SALT, 10-HYDRATE] there).
@volunge huh⌠thanks for pointing that out must have been an error that dragged trough but im not sure how that could happen as i was very curious about that to even even mail them. oh well my apologies!
on the bright side that means i can mix poeschl and bernards without fearing unwanted reactions of sulfur and calcium hydroxide into gypsum 
i happened to get out the gletscherprise earlier today that i forgot about for a while and its very nice. furthers the realisation that snuff is like food a bit even if you have a favorite food you love if you eat it all day you wont enjoy it as much. im not having much of a problem mixing it up because i nearly love all snuffs and those i dont like i can count on one hand.
:)>- & ;))
@SunnyDay, Iâve just found info about Poschl snuffs composition at Italian Customs and Monopolies Agency website. It concerns snuffs available on Italyâs market. I mean, it wouldnât be suprising if Poschl used different recipes for production of the âsameâ snuffs for different markets at the same time. Actually, itâs a common practice among many manufacturers in various industries.
I made a quick comparison of 2010/2014 Italian and 2011 German data sheets. Declared compositions of the âsameâ snuffs sold in these two countries are different.
If provided links donât work, go to https://www.agenziadoganemonopoli.gov.it and run a search for the files named â2014 - Poschl Tabak GmbH and Co. - tabacco da fiuto - tabella prodotti.xlsâ and â2010-Poschl Tabak GmbH Co. KG-tabacco da fiuto-tabella prodotti.xlsâ.
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Another interesting document - constituent comparisson in smokeless tobacco products used in Europe:
See the results table below for hazardous constituents (nitrites, TSNAs etc.), moisture, pH and nicotine. A bit outdated, but sightworthy nevertheless.
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Another link to the same study, just in case the link provided above doesnât work: http://www.bat-science.com/groupms/sites/bat\_9gvjxs.nsf/vwPagesWebLive/DO7AXL9M/$FILE/medMD7DTDGU.pdf?openelement
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Old, but still interesting data of chemical analyses for some of the major nasal snuff brands produced and sold in Europe, supplied by Swedish Match in 2007:
https://web.archive.org/web/20091014170910/http://www.smokeless.org.nz/nasalsnuff\_analyses.pdf
This confirms my guess that strongest mentholated snuffs have high pH rates. Hedges - 10.2, Kensington - 9.6.
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thank you both for the interesting info!
It seems combusted tobacco causes some genes to become cancerous by up to 60x while smokeless tobacco does not. I am sure there are still dangers but not as much when compared to combusted tobacco. I found this info in the link below, Thanks to volunge
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