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Logos Catalog For Meat Collagen casings and films Non-edible collagen casings R2L-D-KD

R2L-D-KD

R2L-D-KD R2L-D-KD - a non-edible collagen casing having ring shape, is used for manufacturing of uncooked smoked and dry-cured sausage products. Inner diameter of the ring is 20-22 cm.
Manufacturer: Viskofan
Purpose:  Dry sausages
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R2L-D-KD

SCOPE OF USE:

  • Uncooked smoked sausage products
  • Dry-cured sausage products

FEATURES AND BENEFITS:

  • Stable percentage of overstuffing (up to 3,5%)
  • Clipping is possible on all kinds of clippers
  • Unproblematic for hand tying
  • In complience with Halal and Kosher requirements (certificates)

Calibers: 35-58 mm

Colors: Clear, brown

Marking

The casing can be supplied with marking printed on it. 

Shirring

R2L-D-KD casing can be shirred in sticks/cores.

At request the casing can be supplied in the form of RTU, i. e. ready to use.

Term of storage of a casing in the form of RTU (ready to use) at temperature from 5° C to 20 ° C is 6 months.

Form of supply:

Hand knitting

The casing can be supplied in pieces by 20/25/30/35/40/45/50/60 cm with one end tied up.

String for tying is available in different colors.

Bunches / Reels

R2L-D-KD casing can be supplied in bunches / reels by 20 m long.

Rolls

The casing can be supplied in rolls.

Preparation

R2L-D casing should be soaked for 10-30 minutes

upon the condition it is fully immerged into10 % salt solution at temperature 20-25 °C.

The casing in the form of RTU (ready to use) should not require soaking.

Stuffing 

Be sure that You use machine settings that are proper for stuffing and clipping by a clip of a required size.

It is suitable for clipping on all kinds of clipping equipment. Also can be easily used for hand knitting.

Stuffing should be fulfilled in accordance with normative requirements. 

Smoking

Optimal characretistics of permeability, specially chosen for smoking and steam treatment, let in full extense open all taste and aroma of the end product. Smoking of a product in this casing ensures an appetizing appearance of the product. 

Heat treatment

Recommended temperature of a cooking chamber - max. 75° C.

Ripening

Recommended gradual temperature fall from 22°С to 18°С and gradual decrease of relative humidity from 95% to 85% when speed of air flow is (0,2м/с-0,5 м/с) for 7-10 days long.

After ageing for all the period of storing it is recommended to keep the following regime 16°С/75-80%

Terms  and conditions of storage

The products, upon the condition of package integrity and complience with temperature regime from 5 ° C to 23 ° C with relative humidity not above 65 %, can be stored for 24 months from the date of delivery, in such case not losing its original properties.

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