Catalog

Natur/Natur LC

Natur/Natur LC - an edible collagen casing, completely imitating a natural casing in appearance and by organoleptic characteristics. Gives a product a disctinctive knap  (or a knack) while cracking to save the taste of a casing non-existence while chewing.
Manufacturer: Viskofan
Purpose:  Frankfurters, Hot Dogs
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Natur/Natur LC

SCOPE OF USE:

  • cooked, cooked-smoked sausage products
  • can be used to produce uncooked smoked/ dry-cured products, which traditionally are filled into natural casings.

FEATURES AND BENEFITS:

  • Completely imitates natural casing in appearance and by organoleptic characteristics. Does not lose tenderness while cracking even after heat treating.
  • Shapestability (stable caliber and weight while stuffing, heat treating and storing)
  • Excellent qualities while drying and heat treating
  • "Knack" effect while cracking
  • Taste of "a casing absence" while chewing
  • BRC, ISO Standards Certification
  • In complience with Halal, Kosher requirements

Natur LC is the most recent solution by Viscofan to achieve the superior tenderness of the product while biting. 

Calibers:

Natur 15 - 38 mm

Natur LC 17 - 23 mm

Variants of shirring of a casing in 1 core from 35 ft.(10,668 m) to 90ft. (27,432 m) are available.

Depending on a stuffing equipment, cores can have special types of ends:

OE- open end

CE- closed end

Knot- knot

Colors:

Code of color and description in English

Name in Russian

0000-Transparent

Прозрачный

0323-Ivory

Кремовый

Recommendations on storing

In cold / dry premises, at temperatures 5°C - 23°C, far from heat and natural light.

Preparation

Natur / Natur LC casings can be used without any preparation.

Avoid moisture loss. Stuf within the bounds of recommended diameter.

Recommendations on stuffing:

Nominal  caliber

Recommended caliber of stuffing, m

Recommended nozzle, mm

15

15

+/-

0,1-0,5

9

16

16

+/-

0,1-0,5

9

17

17

+/-

0,1-0,5

9-9,5

18

18

+/-

0,1-0,5

10

19

19

+/-

0,1-0,5

11

20

20

+/-

0,1-0,5

11

21

21

+/-

0,1-0,5

12

22

22

+/-

0,1-0,5

12-12,5

23

23

+/-

0,1-0,5

13

24

24

+/-

0,1-0,5

14

28

28

+/-

0,1-0,5

16

30

30

+/-

0,1-0,5

17

  Recommendations on heat treating:

Step

Temperature in a chamber (°C)

Humidity  (%)

Temperature in a stick center (°C)

Duration (min)

1. Precooking 1

50

95

 

20

2. Precooking 2

60

80

 

10

3. Drying

65

 

 

10

4. Smoking

65

75

 

10

5. Smoke extraction

68

 

 

2

6. Boiling

76

99

72

 

7. Spraying

By cold water for 3 minutes long, then 2 minutes break. Repeat several times

 

 

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