Fibrous BRILLIANT

Fibrous BRILLIANT FIBROUS BRILLIANT casing is characterized by a special outlook attractiveness thanks to glossy surface of the end product.
Manufacturer: ViskoTeepak
Purpose:  Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Dry sausages
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Fibrous BRILLIANT

SCOPE OF USE:

  • Cooked sausages;
  • Semi-smoked sausages;
  • Cooked-smoked sausages;
  • Raw dried sausages;
  • Air dried sausages.
  • FEATURES AND BENEFITS:

    CHARACTERISTICS AND ADVANTAGES:

    -Attractive outlook with glossy surface

    -The most effective manufacturing capacity thanks to high strength and caliber choice

    -Wide choice of adhesion levels

    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:

    38,40,45,47,48,50,56,60,65 mm  

    Delivered

    in rolls by 400 and 600 m  

    Marking

    up to 6 colors   

    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,

    mm  

    Number

    of a spindle

    (outer diameter),

    mm

    Caliber

    of stuffing,

    mm 

     38

     24

     40

     40

     24

     43

     45

     24

     48

     47

     28

     52

     48

     28

     53

     50

     28

     54

     55

     28

     58

     60

     36

     65

     65

     36

     69

    If shirred, the length of the casing in a trand is 25 m. In case of necessity of shirring with enlarged length of the casing it is necessaty to mind the increased density of a strand and use the spindle of smaller 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 pack integrity. 

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