- cooked, smoked and cooked products
- uncooked smoked/raw cured products
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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SCOPE OF USE:
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:
| 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 |
| 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 |
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