- Fish sausage and rolls.
Distinctive property of this casing that it used with NO SOAKING! Due to this advantage the process of preparing it to stuffing become much shorter, cut down production expenses. Also, by request, it is possible to exclude showering process. Overstuffing - 5-10%. Casing can be used with soaking, but for all that overstuffing is 12%.
• high barrier properties;
• mechanical strength;
• biological inertness;
• heat resistance;
• increase shelf-life of products.
Calibers: 36-120 mm.
Offered color spectrum: transparent (14-CL-01), white (1-WT-02), white (1-WT-03), cream (5-BE-01), light gold (7-GD-04), gold (7-GD-041), gold (7-GD-05), light bronze (9-BR-01), bronze (9-BR-02), gold 4 (7-GD-06), yellow (2-YE-03), yellow (2-YE-05), orange (3-OR-03), red (11-RD-02), dark red (11-RD-04), claret (10-BO-02), copper (8-CO-02), red copper (8-CO-01), brown (12-BN-02), brown (12-BN-01), dark chestnut (12-BN-15), light smoky (17-PI-11), crimson (10-CR-01), lemon (2-YE-02), chestnut (12-BN-05), smoky (12-BN-07).
Term of storage of products in casing
Products, packed in Pentaflex-Extra RTU® casing, have shelf-life up to 60 days (by temperature interval +2°C-+6°C), which is confirm by the results of researches and by the State sanitation service, given in Ukraine and Russia.
Recomendation on application
Storing at the production facilitiesCasings should be kept in the manufacturer’s packaging in clean and dry storage area, without strange smells, protected from exposure to direct sunlight, at a distance of not less than 1 meter away from heating appliances at room temperature not exceeding 25 degrees centigrade with relative humidity of not more than 75%. Pentaflex-Sinuga® casings are provided with manufacturer’s warranty and are good for use during for 24 months since the date of production.
Preparation of Casing for production of sausages
During preparation of casing for production process, when a reel of
casing is unwinding and being cut into pieces, it is necessary to
monitor side parts of the reel and surface of the casing sleeve to
prevent them from rubbing against various types of uneven or rough
surfaces. It is recommended to unwind the reel of casing in the vertical
Pentaflex-Extra® casing used without presoaking that shorten the process of its preparation to use. Cut of the casing should be done out of production facilities as its high humidity may caused blocking of casing in reels and breaks during unwinding. After cutting remains of casing in reels should be stored in manufacturer’s packaging.
During using of casing it is possible that casing may contact with moist surfaces (equipment, inventory, hands and other). Casing, designed for manufacture, doesn’t afraid of humid. Its physio-mechanical behaviour don’t changed.
Pentaflex-Extra® casing can also be used with presoaking. Operation factors of soaking process should correspond to typical recommendations on application of Pentaflex® casing.
Recommendations on technological peculiarities of sausage production process using polyamide ring casingsTechnological process of sausages’ production should be implemented in strict conformity with the acting technological instruction.
Stuffing of casingsDepending on equipment casing can be staffed at 11% at once. To prevent the fall off of clip during clipping, it is necessary to control the conformity of number of clip to brand of equipment. Clips, which are used for this type of casing, should ensure thickness of stuffing (for example, clipping-machine KOMPO). Stuffing of casings should be started from 8-10%. At that end sides of sausage will have rough wrinkles, gathered in bun before clip. During 5-10 minutes casing «began to work», wrinkles smooth out, staffed with forcemeat, sausage stick grow in diameter. %. Percentage of the overstuffing is determined by experienced method and depends on conditions of production and type of equipment. Chosen percentage of overstuffing has to be unchanged during entire stuffing process, the stuffing must be compact along the whole length of a sausage stick.
Clipping of casingsPentaflex-Extra® casing can be used in production process involving usage of both automatic ("ALPINA", "POLI-CLIP", "TEHNO-PACK") and semi-automatic types of equipment, as well as for clipping manually.
Thermal processingThermal treatment of sausage products should be done according to the functioning technological instruction demands. Due to gas impermeability of the casing frying process of sausages is excluded. It is necessary to use boiling in steps – to raise temperature in steps, to boiling temperature.
After the cooking sausages should be cooled in two stages.
1stage – cooling with shower to achieve the temperature inside the stick
from +25C to +30C. Behaviour of casing allow to exclude the process of
showering. At that appearance of wrinkles on surface of casing excluded.
Exclusion of showering process is determined by enterprise based on
sanitary requirements of sausage manufacture.
2stage – after cooling with shower sausages will dry in surrounding temperature, then sausages load to the cooling chamber with temperature from +4C to +6C.
Slicing and removing the casing off the sausage stickPentaflex-Extra® RTU casing is very easily removed off a sausage stick. After removal, the surface of the product remains smooth and glossy.
Packing and storing of the sausagesAfter the cooling sausage sticks are transferred to the storage facilities for storing and selling. Temperature in the storage area should be set according to the requirements specified in the technological instruction for production of the given type of product.