- Uncooked smoked sausage products
- Dry-cured sausage products (sujuk, salami, cervelat, etc)
The casing can be supplied with marking printed on it.
R2L-D casing can be shirred in sticks/cores.At request the casing can be supplied in the form of RTU, i. e. ready to use.
Form of supply:
The casing can be supplied in pieces by 20/25/30/35/40/45/50/60 cm with one end tied up.
String for tying os available in different colors.
Bunches / Reels
R2L-d casing can be supplied in bunches / reels by 20 m long.
The casing can be supplied in rolls.
R2L-D casing should be soaked for not less than 30 minutes
upon the condition it is fully immerged into15 % salt solution at temperature 20-25 °C.Duration of soaking should not exceed 180 minutes.
The casing in the form of RTU (ready to use) should not require soaking.
Be sure that You use machine settings that are proper for stuffing and clipping by a clip of a required size.
It is suitable for clipping on all kinds of clipping equipment. Also can be easily used for hand knitting.
Stuffing should be fulfilled in accordance with normative requirements.Smoking
Optimal characretistics of permeability, specially chosen for smoking and steam treatment, let in full extense open all taste and aroma of the end product. Smoking of a product in this casing ensures an appetizing appearance of the product.
Recommended temperature of a cooking chamber - max. 75° C.
Recommended gradual temperature fall from 22°С to 18°С and gradual decrease of relative humidity from 95% to 85% when speed of air flow is (0,2м/с-0,5 м/с) for 7-10 days long.
After ageing for all the period of storing it is recommended to keep the following regime 16°С/75-80%Terms and conditions of storage
The products, upon the condition of package integrity and complience with temperature regime from 5 ° C to 23 ° C with relative humidity not above 65 %, can be stored for 24 months from the date of delivery, in such case not losing its original properties.