Fibrous XL

Fibrous XL is a light but strong fibrous casing. It helps to achieve better results while manufacturing of sausage products what in its turn increases the output of the end product.

Thanks to higher elasticity this casing is safe and simple in use. It lets to stuff the casing by cool emulsion and keep high speed of stuffing.

Manufacturer: ViskoTeepak

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FEATURES AND BENEFITS
ASSORTMENT
TECHNOLOGICAL ADVICE

SCOPE OF USE:

Coooked and cooked smoked sausages

Semi smoked sausages

Raw smoked sausages

Raw cured sausages

FEATURES AND BENEFITS:

-High production efficiency due to high strength and advanced elasticity - 12.8% economy in casing expenditure

-Top results of drying and smoking due to excellent permeability

-Wide choice of adhesion levels

-Mould resistant

-Longer term of storing

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,

Number of spindle

(outer diameter),

Caliber of stuffing

of a casing,

Nominal

caliber

of a casing,

Number of spindle

(outer diameter),

Caliber of stuffing

of a casing,

101

102

103

106

100

109

105

115

108

119

110

123

115

125

120

131

130

139

135

143

140

147

150

156

160

172

180

200

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.

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