NDX/NDX LC

NDX/NDX LC NDX - an edible collagen casing, lets manufacture the product having stable weight, length and diameter, especially suitable for high-speed equipment.
Manufacturer: Viskofan
Purpose:  Frankfurters, Hot Dogs
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NDX/NDX LC

SCOPE OF USE:

  • cooked, smoked and cooked products
  • uncooked smoked/raw cured products

FEATURES AND BENEFITS:

  • Shape stability (stable caliber and weight while stuffing, heat treating and storing)
  • Usage on a high-speed equipment (high mechanical strength and elasticity)
  • High stuffing capacity
  • Excellent qualities while drying and heat treating
  • Pleasant natural "bite"
  • BRC, ISO Standards Certification
  • In complience with Halal, Kosher requirements
  • Manufactured in Germany at Naturin manufacturing facility

NDX LC – is a casing, having the same characteristics as NDX, but having tenderer "bite"

Calibers:
13 - 38 NDX
17 - 36 NDX LC
Shirring:
Variants of shirring of a casing in 1 core from 35 ft.(10,668 m) to 90ft. (27,432 m) are available.
Depending on a stuffing equipment cores can have special types of ends:
OE- open end

CE- closed end

Knot- knot
Colors:

Code of color and description in English  Name in Russian
0000-Transparent Прозрачный
0004-Black           Черный
0005-Yellow    &am p;am p;am p;am p;am p;am p;am p;am p;nb sp;    Желтый
0006-Brown Коричневый
0010-Salmon red Лосось
0022-Red 22        Красный 22
0032-Caramel      Карамель
0117-Fresh bloom              Нежно-Розовый
0195-Red 11 nc   Красный 11
0197-Non smoker nc         Цвет копчения
0199-Red brown nc Красно-коричневый
0248-Maple Кленовый
0319-Coral red    Кораллово-красный
0321-Amber Yellow Янтарно-желтый

Recommendations on storing:
In cold / dry premises, at temperatures 5°C - 23°C, far from heat and natural light.

Preparation
NDX / NDX LC casings can be used without any preparation.

Avoid moisture loss. Stuf within the bounds of recommended diameter.

Recommendations on stuffing:

< td>29 < td> 2 9 < td>+/- < td>+ /- < td>0,5-0,7
Nominal caliber Recommended caliber of stuffing, mm Recommended nozzle, mm
13 13 +/- 0,5-0,7 8
14 14 +/- 0,5-0,7 8
15 15 +/- 0,5-0,7 9
1 6 16 +/- 0,5-0,7 9
17 17 +/- 0,5-0,7 9-9,5
18 18 +/- 0,5-0,7 10
19 19 +/- 0,5-0,7 11
20 20 +/- 0,5-0,7 11
21 21 +/- 0,5-0,7 12
22 22 +/- 0,5-0,7 12-12,5
23 23 +/- 0,5-0,7 13
24 24 +/- 0,5-0,7 14
25 25
26 26 +/- 0,5-0,7 16
27 27 +/- 0,5-0,7 16
28 28 +/- 0,5-0,7 16
16< /td>
30 30 +/- 0,5-0,7 17
31 31 +/- 0,5-0,7 17
32 32 +/- 0,5-0,7 17
33 33 +/- 0,5-0,7 19
34 34 +/- 0,5-0,7 21
35 35 +/- 0,5-0,7 22
36 36 +/- 0,5-0,7 22
38 38 +/- 0,5-0,8 22
Recommendations on heat treating:
Step Temperature in a chamber (°C) Humidity  (%) Temperature in a stick center (°C) Duration (min)
1. Precooking 1 50 95   20
2. Precooking 2 60 80   10
3. Drying 65     10
4. Smoking 65 75   10
5. Smoke extraction 68     2
6. Cooking 76 99  

ВИДЕОМАТЕРИАЛЫ

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