Catalog

NCC

NCC  NCC - an edible collagen casing, exactly imitating the shape of a natural casing.
Manufacturer: Viskofan
Purpose:  Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Frankfurters, Hot Dogs
Заказать товар
Заказать товар
Код проверки
Послать
Очистить
NCC

SCOPE OF USE:

  Сooked and cooked smoked sausage products, curved-shaped (winers, thick short sausages, etc.)

 

FEATURES AND BENEFITS:

  • Shape stability (stable caliber and weight while stuffing, heat treating and storing)
  • Usage on all kind of equipment  (high mechanical strength and elasticity)
  • Ring shape, exactly imitating a natural casing
  • High stuffing capacity
  • The casing does not require soaking (time consuming while cooking)
  • Is more hygienic in comparison with a natural casing
  • BRC, ISO Standards Certification
  • In complience with Halal, Kosher requirements
  • Manufactured in Serbia at Koteks manufacturing facility

     

Calibers:

 23 - 43 mm (23 / 28 / 30 / 32 / 34 / 36 / 38 / 40 / 43)

 

Shirring:

Variants of shirring of a casing in 1 core from 27 ft.( 8,2296 m) to 60ft. (18,288 m) are available.

Depending on a stuffing equipment, cores can have special types of ends:

OE- open end

CE- closed end

Knot- узел

 

Colors:

 

Code of color and description in English 

Name in Russian

0000-Transparent

Прозрачный


 

In cold / dry premises , at temperature 5°C - 23°C, far from heat and natural light.

Preparation

NCC casings can be used without any preparation.

Avoid moisture loss. Stuf within the bounds of the recommended diameter.

Recommendations on stuffing: 

Nominal

caliber

Recommended

caliber of stuffing, mm

Recommended nozzle, mm

19

19

+/-

0,5

11

21

21

+/-

0,5

12

23

23

+/-

0,5

13

25

25

+/-

0,5

15

28

28

+/-

0,5

16

30

30

+/-

0,5

17

32

32

+/-

0,5

20

34

34

+/-

0,5

21

36

36

+/-

0,5

23

38

38

+/-

0,5

23

40

40

+/-

0,5

23

43

43

+/-

0,5

27

 

Recommendation on heat treatment of NCC:

Step

Temperature in a chamber (°C)

Humidity (%)

Temperature in a stick center (°C)

Duration (min)

1. Precooking 1

50

95

 

20

2. Precooking 2

60

80

 

10

3. Drying 

65

 

 

10

4. Smoking

65

75

 

10

5. Smoke extraction

68

 

 

2

6. Cooking

76

99

72

 

7. Spraying

By cold water for 3 minutes, then  2 minutes break.

Repeat several time.

 

‹‹‹ Back to catalog