FIBROUS Regular and FIBROUS  XL with different levels of adhesion (MEAT CLING):

You can choose  the level  of adhesion, corresponding  to your aims, for example, low level of adhesion  Meat Cling HP-L for cooked and smoked sausages, or high level  of adhesion  Meat Cling  HP-H  for dry smoked sausages  with long  term  of ripening.

 

CALIBERS (mm) 40, 45, 50, 53, 55, 58, 60, 65.  

 

COLORS OF NETTING  White, beige, red, black

TYPES OF NETTING  cells, rhomb, square, double square, armour, trapezium, double trapezium,  combi 1, combi 2, combi 3, combi maxi 1, combi maxi 2, rhomb maxi

 

DELIVERED in rolls, shirred (max length is 15 m)

 

StageI. Preparation

It is required to soak in water at temperature 25-35°С for 05-15 minutes before use.

Stage II. Stuffing

Fulfilled on all types of automatic  and semi-automatic equipment. Overstuffing of the casing should be 5-8% from nominal diameter of the casing.

StageIII. Clipping

The casing is clipped on any types of automatic, semi-automatic and manual clippers or tied manually. If the clipping machine has been adjusted correctly (pressure onto a clip) the following results should be reached:

-After applying of the clip onto a casing (without farce) it is required to take off the clip (while cutting by cutters or accurately straightening) and to check that there is no broken casing under the clip.

-At the same time - if to pull by the loop, the clip should not slip down from the casing.

-Adjust the displacers the way that in the ends of the clipper a little bit of farce is left.

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	appr.20	100

Stage V. Cooling

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

Conditions of storage 

It is required to store the casing  in a manufacturer's package in closed, clean and dry premises  odour free, protected from sunlight , at the distance not less than 1 m from the heaters at temperature  15-20 °С and relative humidity60-70 %.

Terms of storage

24 months from the date of manufacturing  at the condition of preservance of the manufacturer's package integrity.