FIBROUS STANDARD

Fibrous STANDARD

FIBROUS casing - a viscose armed casing produced by VISKO TEEPAK company. Produced from long fiber paper base by means of applying covering made from regenerated purified cellulose.

FIBROUS STANDARD - a universal casing for all kinds of sausages. Has advanced mechanical strength, which leads to defective product decrease during sausages manufacturing.

FIBROUS XL - a lighted elastic casing for product yield increase. Being light and strong, the casing ensures better product yield while manufacturing all kinds of sausages.

FIBROUS REGULAR and FIBROUS XL with different kinds of adhesion:

MEAT CLING and ESY PEEL:

MEAT CLING - a casing with regulated adhesion to farce for ensuring of needed sticking of the casing to the product's surface:

Meat Cling HP-U type- a casing with raised easy peel property for sausages.

Meat Cling HP-L type - a universal easy peel casing for sausages.

Meat Cling HP-H type - a casing with raised adhesion for different raw dried and air dried sausages with long-term storage life, and for avoidance of the problem of water pockets formation of sausages.

EASY PEEL and EASY PEEL IT - a casing with a unique low adhesion level, ideal for the manufacturing of cooked and smoked products, hams and emulsion products, where good easy peel properrties if the casing are required. Excellently suits the product if easy and quick casing removal before cutting is required.

Manufacturer: ViskoTeepak

Purpose: Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Dry sausages

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FEATURES AND BENEFITS
ASSORTMENT
TECHNOLOGICAL ADVICE

SCOPE OF USE:

Cooked sausages and cooked-smoked sausages;

Semi-smoked and dried sausage products;

Different kinds of ham;

Sausage products to cut.

FEATURES AND BENEFITS:

CHARACTERISTICS AND ADVANTAGES:

-Excellent stability of calibers and the widest choice of calibers in the world

-High strength

-Great choice of adhesion levels

-High elasticity and smoke permeability

COLORS:

LOMMEL

Clear 00, Blue 5, B 07, Nat 08, Mahogany light 10, Amber 13, Mahogany 17, Red 18, Red 20, Sienna 23, Nat 30, Nat 34, Nat 35, Orange brown 36, Nat 40, Black 41, Red 42, Red Brown 43, White 49, Nat 55, Onion 56, Gold 58, Amber 83,Dark brown 92, Brown 93

HANKO
Clear 00, Blue 5, B 07, Mahagony light 10, Amber 13, Mahogany 17, Red 18, Nat 30, Nat 35, Orange brown 36, Nat 40, Black 41, White 49, Nat 55, Onion 56, Cherry Red 79, Orange Light 82, Amber 83, Brown Mahogany 84, Brown 85, Brown 86, Biege 87, Hazelnut 88, Brown 89, Nat 90, Brown vat dye 91, Brown 94, Brown Mahogany 96, Red 97, Red Brown 98, Red 99.

CALIBERS:

from 34 to 200 mm

MOST POPULAR CALIBERS:

40,43,45,47,50,53,55,57,60,65,70,75,80,85,90,105,110,120 mm

Delivered

both in rolls and shirred

Marking

any kind of printing, including full-colored

Shirring

Stage I. Preparation

Soak the casing in water at temperature 30-50°С for 30-60 minutes.

For shirred reel the duration of soaking is 60 minutes. RTU casings do not require soaking. It is not recommended to store soaked casing not longer that for 24 hours. Non-used casing should be stored in protective polyethylene packaging.

Stage II. Stuffing

Is made on any kinds of automatic and semi-automatic equipment.

The table of recommended calibers of stuffing

Nominal

caliber

of a casing,

Number of spindle

(outer diameter),

Caliber of stuffing

of a casing,

Nominal

caliber

of a casing,

Number of spindle

(outer diameter),

Caliber of stuffing

of a casing,

101

102

103

106

100

109

105

115

108

119

110

123

115

125

120

131

130

139

135

143

140

147

150

156

160

172

180

200

While shirring the length of the casing in a strand - 25 m.

In case of the possibility of shirring with enlarged length of the casing in a strand it is necessary to mind increased density of a strand and use the spindle of less diameter for stuffing.

Stage III. Clipping

The casing os clipped on all types of clippers, is formed by hand.

The table of recommendations for clipping on "Poly Clip FCA" and "Alpina" clippers

Caliber of a casing, mm	Diameter of a spindle, mm	Size of a clip	Number (size) of a matrix
45-50	28	15х8 (5х1,75) 15x9 (5х1,75) 18х7 (5х1,5) 18х7 (5х1,75) 18х9 (5х1,75) 18х9 (5х2)	15x4 15x9 18x7 18x7 18x9 18x9
53-55	36	15x9 (5х1,75) 15x9 (5х2) 18х9 (5х1,75) 18х9 (5х2)	15x9 15x9 18х9 18х9
55-65	36	15x10 (5х1,75) 15x10 (5х2) 18х9 (5х1,75) 18х9 (5х2) 18х10 (5х2,2) 18х10 (5х2,5)	15x10 15x10 18х9 18х9 18x10 18x10
65-75	48	15x10 (5х1,75) 15x11 (5х2) 18х10 (5х2,2) 18х10 (5х2,5) 18х11 (5х2) 18х12 (5х2,2) 18х12 (5х2,5)	15x10 15x11 18х10 18х10 18х11 18х12 18х12

Stage IV. Heat treatment


PROCESS	Temperature in a chamber,°С	Temperature inside a sausage, °С	Duration min	Relative humidity,%
roasting	55-60	-----	20	-----
drying	60-65	-----	20-40	25-30
smoking	65-70	-----	20-40	75-80
cooking	75-78	72	около 20	100

Stage V. Cooling

Spray by cold water for 10-15 minutes, break for 5-7 minutes, then spray by water for 10 minutes until the temperature of 40-42°С inside a sausage. To get a wrinkled surface of the product exclude the stage of spraying.

Conditions of storage

It is necessary to store the casing in an original package in closed, clean, dry premises free from odours, protectd from sunlight, at the distance more than 1 m from heaters, at temperature not above 15-20°С and relative humidity 60-70%.

Terms of storage

24 months from the date of manufacturing at condition of preserving of packe integrity.