Coooked and cooked smoked sausages
Semi smoked sausages
Raw smoked sausages
Raw cured sausages
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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SCOPE OF USE:
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
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.