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