SCC

SCC - edible collagen casing, curve-shaped.

Manufacturer: Viscofan

Purpose: Frankfurters, Hot Dogs

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Cooked and cooked smoked sausage products
Raw sausage products, curve-shaped (such as “Mergez“ sausages, Cumbrian sausages, Ukranian fried sausages) to grill or freeze later on.

Shape stability (stable caliber and weight while stuffing, heat treating and storing)
Usage on all kinds of equipment (high mechanical strength and elasticity)
Ring-like shape, exactly imitating a natural casing
High stuffing capacity
The casing does not require soaking (time consuming while cooking)
The casing is more hygienic in comparison with a natural casing
BRC, ISO Standards Certification
In complience with Halal, Kosher requirements
Manufactured in Serbia at Koteks manufacturing facility

Nominal caliber	Recommended caliber of stuffing, mm			Recommended nozzle, mm
19	19	+/-	0,5	11
21	21	+/-	0,5	12
23	23	+/-	0,5	13
25	25	+/-	0,5	15
28	28	+/-	0,5	16
30	30	+/-	0,5	17
32	32	+/-	0,5	20
34	34	+/-	0,5	21
36	36	+/-	0,5	23
38	38	+/-	0,5	23
40	40	+/-	0,5	23
43	43	+/-	0,5	27

Step	Temperature in a chamber (°C)	Humidity (%)	Temperature in a stick center (°C)	Duration (min)
1. Precooking 1	50	95		20
2. Preccoking 2	60	80		10
3. Drying	65			10
4. Smoking	65	75		10
5. Smoke extraction	68			2
6. Cooking	76	99	72
7. Spraying	By cold water for 3 minutes, then 2 minutes break. Repeat several times

Step	Temperature in a chamber, ⁰ С	Duration, min
Drying	60 ⁰ С	15-20 min (depending on a caliber)
*Smoking	65-70 ⁰ С	15-20 min (depending on a color required)
Drying	65-70 ⁰ С	5 min
Cooking	max.76 ⁰ С	up to 72 ⁰ С in a stick center
Spraying/ cooling		By cold water for 3 minutes, then 2 minutes break. Repeat several times.