LOGOPAK Smoke  – a casing wth high permeability for smoke, lets to receive sausages with a crust.

LOGOPAK Smoke – U – a casing with medium permeability for smoke, ensures preservation of the product for a long term.

Calibers: 40, 45, 50, 55, 60, 65, 70, 75, 80 mm.

Form of delivery: bobbins by 750 m.

Color range: translucent, brown, light brown, dark brown, pink, berry, dark berry, salmon.  Matt and glossy. It is possible to apply the picture of a bung.

Preparation of the casings

While preparing of the casings (unwinding of the roll, cutting into pieces) it is required to exclude friction of a side part of the roll to any surfaces, unwind of the roll only in a vertical position with the support of a can.

Soaking

Befoe use soak the casing in cold water at temperature 20-25°С for 5-10 minutes with obligatiry pouring insede. For shirred or marked casings, the time of soaling is not less than 20 minutes. Do not soak in water at temperature more than 25°С to avoid shrinkage of the casing. Do not dry or reuse soaked casing.

Stuffing of the casings with farce

It is required to overstuff the casing for 10%±1 mm.

Thermal processing

Thermal processing of the products in LOGOPAK Smoke casing:

Thermal processing of the products in LOGOPAK Smoke casing must be done at maximum humidity and maximum smoke quantity during all technological process at temperature 76°С to 72°С in tthe center of the stic. Time of smoking should not exceed 90 minutes. It is required to preheat thermal chambers in order to balance smoke and humidity in a thermal chamber. To get crust on the surface of the product it is necessary to fulfill drying before smoking at temperature 60-70°С and humidity 20-40% until predrying and reddiness of the surface of the stick.

It is allowed to fulfill the process of drying after smoking for 20-25 minutes for receiving more intense crust on the end product.

Variant of themal processing of semi-smoked sausages in LOGOPAK Smoke casing:

№	Kind of process	Circulation	Extract	Temperature in a chamber, °С	Temperature inside the stick, °С	Humidity%	Term of process, min.
1	Drying	quickly	slowly	55	-	-	0:20
2	Smoking	quickly	slowly	60	-	80	0:15
3	Smoking	quickly	slowly	70	-	80	0:20
4	Smoking	quickly	slowly	75	-	99	0:25
5	Boiling	slowly	-	78	72	99	-
6	Spraying	-	-	-	20-25	-	-

After finishing of thermal processing it is necessary to cool the end products (spraying) up to 20-25°С inside the stick!

Thermal processing of sausage products for LOGOPAK Smoke-U casings:

In connection with low permeability for moisture it is possible to xclude the process of frying. Fulfill boiling together with smoking. Maximum smoke, maximum humidity, temperature in a chamber 76°С.

Possible terms of storage of the end products:

LOGOPAK Smoke:

For cookes sausages up to 14 days, for semi-smoked, cooked-smoked sausages up to 21 days.

LOGOPAK Smoke-U:

For cooked sausages up to 45 days, for semi-smoked, cooked-smoked sausages up to 60 days.

It is required to take into account the fact that tem of storage f the product is particular, depends on TU, temperature parameters anf required conditions of packaging and storing. In connection with this terms of storage of the products are particular for each manufacturing facility.

Storage

Store the casing in a manufacturer's packaging in closed, clean, dry, off odor premises, protected from sunlight, at a distance not less than 1 meter from the heaters, at temperature not above 25°С and relative humidity not more than 75%.

It is strictly prohibited to throw and expose to hits boxes with the casing.

The casing, which has been stored at temperature below 0°С, should be kept before use at room temperature for not less than 3 days before opening of the packaging.

Guaranteed term of storage of a casing

Guaranteed term of storage of a casing -  1 year from the date of manufacturing if the manufacturer's packaging entirety was preserved.