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Always tonnes of specials.

Spreadsheet: Ingredients of Poeschl,Bernards and Swedish Match

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 ;))


  • HitsuzenHitsuzen Administrator, Moderator
    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 isn't Staubinger included? Is it no longer being made?
  • volungevolunge Member
    edited February 26 PM
    @SunnyDay Great job done, vielen Dank! This will save loads of time for many.

    @Hitsuzen There were no alkalizing agents in Sternecker's 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 doesn't contain paraffin oil. Just tobacco, water, potassium carbonate, eucalyptus oil, menthol, salt, lavender oil and minuscule amount of undisclosed flavouring agent(-s). Data source: https://service.ble.de/tabakerzeugnisse/index2.php?detail_id=104994&site_key=153&stichw_suche=kensington&zeilenzahl_zaehler=1

  • HitsuzenHitsuzen Administrator, Moderator
    @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 it's own. I think I still have some left, if I haven't traded it off. Lots of Fresco and Staubinger, though. Rosinski's Frankfurter is really nice, too. The new Rosinski Schmalzler, Oderlander, should be in my hands in the next few days.
  • That's really cool ... thanks!

  • I don't know what I'm looking at. What am I looking at? Am I going to die?
  • HitsuzenHitsuzen Administrator, Moderator
    @DrOctagon Well sure, eventually.
  • These are astounding and unbelievably brilliant. I can't wait to get started. Thank you so much for finding these and thanks to the German Government for releasing commercially sensitive recipes. 
  • volungevolunge Member
    edited February 28 PM
    @Roderick These data are publicly and freely available at Germany's 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 wouldn't take too long for a hired chemist to unravel basic composition of any rival's 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, there's 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 don't even know about the existence of Snuffhouse).. And others could swear 'natural' ('plain') 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) Sternecker's 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 won't 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.
  • Yes,but the most important ingredient will always stay a secret.The tobacco-plant....what type,its origin(the soil) etc.
  • 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 "vegan unfriendly" 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
  • volungevolunge Member
    Another correction: there's sodium carbonate (decahydrate) amount indicated in sodium sulphate row. If my memory doesn't 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
  • volungevolunge Member
    edited March 5 PM
    Are there any updates of composition data available already, Sunny? Just checked old data sheets (2011) of some Poschl snuffs and haven't 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 (it's 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.

    :)>- & ;))
  • volungevolunge Member
    edited March 18 PM
    @SunnyDay, I've just found info about Poschl snuffs composition at Italian Customs and Monopolies Agency website. It concerns snuffs available on Italy's market. I mean, it wouldn't be suprising if Poschl used different recipes for production of the 'same' snuffs for different markets at the same time. Actually, it's 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 'same' snuffs sold in these two countries are different.


    Look for the file named "2014 - Poschl Tabak GmbH and Co. - tabacco da fiuto - tabella prodotti.xls" and "2010-Poschl Tabak GmbH Co. KG-tabacco da fiuto-tabella prodotti.xls" (next page).
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