Catalog

Fibrous STANDARD

Fibrous STANDARD

FIBROUS casing - a viscose armed casing produced by VISKO TEEPAK company. Produced from long fiber paper base by means of applying covering made from regenerated purified cellulose.

FIBROUS STANDARD - a universal casing for all kinds of sausages. Has advanced mechanical strength, which leads to defective product decrease during sausages manufacturing.

FIBROUS XL - a lighted elastic casing for product yield increase. Being light and strong, the casing ensures better product yield while manufacturing all kinds of sausages.

FIBROUS REGULAR and FIBROUS XL with different kinds of adhesion:

MEAT CLING and ESY PEEL:

MEAT CLING - a casing with regulated adhesion to farce for ensuring of needed sticking of the casing to the product's surface:

Meat Cling HP-U type- a casing with raised easy peel property for sausages.

Meat Cling HP-L type - a universal easy peel casing for sausages.

Meat Cling HP-H type - a casing with raised adhesion for different raw dried and air dried sausages with long-term storage life, and for avoidance of the problem of water pockets formation of sausages. 

EASY PEEL and EASY PEEL IT - a casing with a unique low adhesion level, ideal for the manufacturing of cooked and smoked products, hams and emulsion products, where good easy peel properrties if the casing are required. Excellently suits the product if easy and quick casing removal before cutting is required.

Manufacturer: ViskoTeepak
Purpose:  Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Dry sausages
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Fibrous STANDARD

SCOPE OF USE:

  • Cooked sausages and cooked-smoked sausages;
  • Semi-smoked and dried sausage products;
  • Different kinds of ham;
  • Sausage products to cut.
  •  

    FEATURES AND BENEFITS:

    CHARACTERISTICS AND ADVANTAGES:

    -Excellent stability of calibers and the widest choice of calibers in the world

    -High strength

    -Great choice of adhesion levels

    -High elasticity and smoke permeability

    COLORS:

    LOMMEL

    Clear 00, Blue 5, B 07, Nat 08, Mahogany light 10, Amber 13, Mahogany 17, Red 18, Red 20, Sienna 23, Nat 30, Nat 34, Nat 35, Orange brown 36, Nat 40, Black 41, Red 42, Red Brown 43, White 49, Nat 55, Onion 56, Gold 58, Amber 83,Dark brown 92,  Brown 93

    HANKO
    Clear 00, Blue 5, B 07, Mahagony light 10, Amber 13, Mahogany 17, Red 18, Nat 30, Nat 35, Orange brown 36, Nat 40, Black 41, White 49, Nat 55, Onion 56, Cherry Red 79, Orange Light 82, Amber 83, Brown Mahogany 84, Brown 85, Brown 86, Biege 87, Hazelnut 88, Brown 89, Nat 90, Brown vat dye 91, Brown 94, Brown Mahogany 96, Red 97, Red Brown 98, Red 99.

    CALIBERS:

    from 34 to 200 mm

    MOST POPULAR CALIBERS:

    40,43,45,47,50,53,55,57,60,65,70,75,80,85,90,105,110,120 mm

    Delivered

    both in rolls and shirred

    Marking

    any kind of printing, including full-colored

    Shirring


    Stage I. Preparation

    Soak the casing in water at temperature 30-50°С for 30-60 minutes.

    For shirred reel the duration of soaking is 60 minutes. RTU casings do not require soaking. It is not recommended to store soaked casing not longer that for 24 hours. Non-used casing should be stored in protective polyethylene packaging.

    Stage II. Stuffing

    Is made on any kinds of automatic and semi-automatic equipment.

    The table of recommended calibers of stuffing

      Nominal

    caliber

    of a casing, 

    mm  

     

     

    Number of spindle 

    (outer diameter),

    mm 

     

     

    Caliber of stuffing

    of a casing, 

    mm 

     

     

    Nominal

    caliber

    of a casing, 

    mm  

     

     

    Number of spindle 

    (outer diameter),

    mm 

     

    Caliber of stuffing

    of a casing, 

    mm 

     

     

     38

     24

    40 

     88

    55 

    99

     

     

     40

     

     

    24

     

     43

     90

     55

     

     101

     

     

     45

     

     

    28

     

    48 

     92

     55

     

      102

     

     

     47

     

     

     28

     

     52

    93 

    55 

     

     103

     

     

     48

     

     

     28

     

     53

    95 

     55

     

     106

     

     

     50

     

     

     28

     

     54

     100

     55

     

     109

     

     

    53

     

     

     28

     

     56

     105

    55 

     

     115

     

     

    55

     

     

    28

     

     58

    108 

     55

     

     119

     

     

    58

     

     

     36

     

    61 

     110

     55

     

     123

     

     

    59

     

     

     36

     

    63 

    115 

    55 

     

     125

     

     60

     

     

     36

     

     65

    120 

    55 

     

    131

     

     

     65

     

     

     36

     

     69

     130

     55

     

     139

     

     

     68

     

     

     36

     

    73 

     135

     55

     

     143

     

     

     70 

     

     

     48

     

     78

    140 

     55

     

     147

     

     

    75

     

     

    48

     

     84

     150

     55

     

     156

     

     

     80

     

     

     48

     

    88 

     160

     55

     

     172

     

     

     83

     

     

     48

     

     91

    180 

     55

     

     200

     

     

     85

     

     

     48

     

     94

     

     

     

     

    While shirring the length of the casing in a strand - 25 m.

    In case of the possibility of shirring with enlarged length of the casing in a strand it is necessary to mind increased density of a strand and use the spindle of less diameter for stuffing.

    Stage III. Clipping

    The casing os clipped on all types of clippers, is formed by hand.

    The table of recommendations for clipping on "Poly Clip FCA" and "Alpina" clippers

     Caliber

    of a casing,

    mm

     Diameter

    of a spindle,

    mm

    Size of a clip  Number (size) of a matrix 
     45-50

     28

    15х8 (5х1,75)

    15x9 (5х1,75)

    18х7 (5х1,5)

    18х7 (5х1,75)

    18х9 (5х1,75)

    18х9 (5х2)

    15x4

    15x9

    18x7

    18x7

    18x9

    18x9

     53-55

     36

    15x9 (5х1,75)

    15x9 (5х2)

    18х9 (5х1,75)

    18х9 (5х2)

    15x9

    15x9

    18х9

    18х9

     55-65

     36

    15x10 (5х1,75)

    15x10 (5х2)

    18х9 (5х1,75)

    18х9 (5х2)

    18х10 (5х2,2)

    18х10 (5х2,5)

    15x10

    15x10

    18х9

    18х9

    18x10

    18x10

     65-75

     48

    15x10 (5х1,75)

    15x11 (5х2)

    18х10 (5х2,2)

    18х10 (5х2,5)

    18х11 (5х2)

    18х12 (5х2,2)

    18х12 (5х2,5)

    15x10

    15x11

    18х10

    18х10

    18х11

    18х12

    18х12

    Stage IV. Heat treatment


    PROCESS Temperature in a chamber,°С Temperature inside a sausage, °С

    Duration

    min     

    Relative humidity,%
    roasting 55-60 ----- 20 -----
    drying 60-65 ----- 20-40 25-30
    smoking 65-70 ----- 20-40 75-80
    cooking 75-78 72 около 20 100

    Stage V. Cooling

    Spray by cold water for 10-15 minutes, break for 5-7 minutes, then spray by water for 10 minutes until the temperature of 40-42°С inside a sausage. To get a wrinkled surface of the product exclude the stage of spraying. 

    Conditions of storage 

    It is necessary to store the casing in an original package in closed, clean, dry premises free  from odours, protectd from sunlight, at the distance more than 1 m from heaters, at temperature not above 15-20°С and relative humidity 60-70%.

    Terms of storage  

    24 months from the date of manufacturing at condition of preserving of packe integrity. 

    ВИДЕОМАТЕРИАЛЫ

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