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.