Fibrous FLEX

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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Fibrous FLEX

SCOPE OF USE:

  • Cooked sausages
  • Cooked-smoked sausages
  • Semi-smoked sausages
  • Raw dried and semi-dry sausages
  • Air dried sausages
  • 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:

    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:

  • Normal (REG)
  • Low (МС-LOW)
  • High (MC-High)
  • 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.   

    ВИДЕОМАТЕРИАЛЫ

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