Fibrous FLEX
FIBROUS FLX is a viscose armed casing, manufactured from a very thin, strong long-fiber cellulose, covered by regenerated purified cellulose under innovative technology.
Peculiarities of FIBROUS FLX casing struture let to significantly save time and expenses for manufacturing process.
Manufacturer: ViskoTeepak
Purpose:
Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Dry sausages
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SCOPE OF USE:
FEATURES AND BENEFITS:
- Quick soaking and increased metreage in a roll let to decrease the time of working and manugacturing costs
- Enhanced elasticity of the casing gives increased stuffing capacity
- Vapor-,gas - and moisture permeability let to achieve high taste and aroma characteristics while smoking, rapening and drying
- High mechanical strength of the casing let it to be used on all types of automatic and semi-automatic equipment
- Innovative structure of the casing - high consumer qualities of the product and its attractive outlook
COLORS:
Normal (REG)
Low (МС-LOW)
High (MC-High)
Clear 00, Blue 05, B-07, Nat 8, Mahogany Light 10, Amber 13, Mahogany 17, Red 18, Red 20, Sienna 23, Nat 30, Nat 34, Nat 35, Orange Brown 36, Meranti 37, Nat 40, Black 41, Red 42, Red Brown 43, Nat 55, Onion 56, Amber 83, Brown 92, Brown 93, Medium Brown
CALIBERS:
36,39,41,47,50,55,60,63,70,75, 80
ADHESION LEVELS:
Delivered
- in rolls up to 1000 m
- in shirred kind up to 30 m in a strand
Stage I. Preparation
Soak a casing in water at temperature 30-35°С for 10 minutes. It is not recommended to store a soaked casing for more than более 24 hours. Non-used casing should be stored in protective polyethylene packaging.
Stage II. Stuffing
Are made on all kinds of automatic and semi-automatic equipment.
(!) IT IS NOT RECOMMENDED TO USE FOR CUT SAUSAGE PRODUCTS
Table of recommended calibers for stuffing
|
Nominal caliber of a casing, mm |
Number of a spindle (outer diameter), mm |
Caliber for stuffing of a casing, mm |
|
39/40 |
24 |
44 |
|
45 |
24,28 |
49 |
|
50 |
28 |
55 |
|
55/56 |
28,36 |
60 |
|
60 |
36 |
66 |
|
65 |
36 |
71 |
|
75 |
48 |
83 |
In case of necessity for shirring with increased length of a casing in a strand it is necessaty to mind the increased density of a strand and to use for stuffing a spindle with smaller diameter.
Stage III. Clipping
A casing is clipped on all types of equipment
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 matrix |
| 45-50 |
28 |
15х8 (5х1,75)
15x9 (5х1,75) 18х7 (5х1,5) 18х7 (5х1,75) 18х9 (5х1,75) 18х9 (5х2) |
15x8
15x9 18x7 18x7 18x9 18x9 |
|
50-55 |
28,36 |
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 | appr.20 | 100 |
StageV. Cooling
Spray by cold water for 10-15 minutes, a 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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