FIBROUS Regular and FIBROUS XL with different levels of adhesion (MEAT CLING):
You can choose the level of adhesion, corresponding to your aims, for example, low level of adhesion Meat Cling HP-L for cooked and smoked sausages, or high level of adhesion Meat Cling HP-H for dry smoked sausages with long term of ripening.
CALIBERS (mm) 40, 45, 50, 53, 55, 58, 60, 65.
COLORS OF NETTING White, beige, red, black
TYPES OF NETTING cells, rhomb, square, double square, armour, trapezium, double trapezium, combi 1, combi 2, combi 3, combi maxi 1, combi maxi 2, rhomb maxi
DELIVERED in rolls, shirred (max length is 15 m)
StageI. Preparation
It is required to soak in water at temperature 25-35°С for 05-15 minutes before use.
Stage II. Stuffing
Fulfilled on all types of automatic and semi-automatic equipment. Overstuffing of the casing should be 5-8% from nominal diameter of the casing.
StageIII. Clipping
The casing is clipped on any types of automatic, semi-automatic and manual clippers or tied manually. If the clipping machine has been adjusted correctly (pressure onto a clip) the following results should be reached:
-After applying of the clip onto a casing (without farce) it is required to take off the clip (while cutting by cutters or accurately straightening) and to check that there is no broken casing under the clip.
-At the same time - if to pull by the loop, the clip should not slip down from the casing.
-Adjust the displacers the way that in the ends of the clipper a little bit of farce is left.
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 | appr.20 | 100 |
Stage V. Cooling
Spraying by cold water for 10-15 minutes, a break for 5-7 minutes, then spraying by water again for 10 minutes until the temperature 40-42°С inside a sausage. To get a wrinkled surface of the product the stage of spraying should be avoided.
Conditions of storage
It is required to store the casing in a manufacturer's package in closed, clean and dry premises odour free, protected from sunlight , at the distance not less than 1 m from the heaters at temperature 15-20 °С and relative humidity60-70 %.
Terms of storage
24 months from the date of manufacturing at the condition of preservance of the manufacturer's package integrity.