- Green sausages (купаты, сосиски Братвурст) to fry on a grill (to grill) or to freeze later on.
- Can be used for manufacturing of uncooked-smoked products.
Colfan F
Colfan F - a collagen casing for manufacturing of green sausages (купаты, сосиски Братвурст)to fry on a grill (to grill) or to freeze later on.
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 ability (higher than any other casing presented in the market)
- Excellent qualities while drying and heat treating
- Pleasant soft natural "bite"
- BRC, ISO Standards Certification
- In complience with Halal, Kosher requirements
- Manufactured in Spain at Viscofan manufacturing facility
Calibers: 17 – 34 mm
Shirring:
Variants of shirring of a casing in 1 core from 50 ft.( 15,24 m ) to 150ft. (45,72 m)are available.
Depending on a stuffing equipment, cores can have special types of ends:
OE- open end
CE- closed end
Knot- knot
Marking:
Marking can be applied on Colfan collagen casings in 1 color (edible colorant)
Available colors of marking are red, brownd and black.
Цвета: transparent.
Recommendations on storing:
In cold / dry premises, at temperatures 5°C - 23°C, far from heat and natural light.
Preparation
Colfan F casings can be used without any preparation.
Avoid moisture loss. Stuf within the bounds of the recommended diameter.
|
Nominal caliber |
Recommended caliber of stuffing, mm |
Recommended nozzle, mm | ||
|
18 |
18 |
+/- |
0,5-0,7 |
9-9,5 |
|
19 |
19 |
+/- |
0,5-0,7 |
10 |
|
20 |
20 |
+/- |
0,5-0,7 |
11 |
|
21 |
21 |
+/- |
0,5-0,7 |
11 |
|
22 |
22 |
+/- |
0,5-0,7 |
12-12,5 |
|
23 |
23 |
+/- |
0,5-0,7 |
12-12,5 |
|
24 |
24 |
+/- |
0,5-0,7 |
13 |
|
25 |
25 |
+/- |
0,5-0,7 |
15 |
|
26 |
26 |
+/- |
0,5-0,7 |
16 |
|
27 |
27 |
+/- |
0,5-0,7 |
16 |
|
28 |
28 |
+/- |
0,5-0,7 |
16 |
|
29 |
29 |
+/- |
0,5-0,7 |
16 |
|
30 |
30 |
+/- |
0,5-0,7 |
17 |
|
31 |
31 |
+/- |
0,5-0,7 |
18 |
|
32 |
32 |
+/- |
0,5-0,7 |
20 |
Recommendations on heat treating of Colfan F for its usage for heat treated product manufacturing to fry later on.
It is recommended to hang product on frames not more than 2+2 (for calibers from 26). If possible, use the lowest speed of chamber ventilators rotation.
|
Step |
Temperature in a chamber, ⁰ С |
Duration, min |
|
Drying |
60 ⁰ С |
15-20 min (depending on a caliber) |
|
*Smoking |
65-70 ⁰ С |
15-20 min (depending on a color preferrable) |
|
Drying |
65-70 ⁰ С |
5 min |
|
Cooking |
максимум 76 ⁰ С |
up to 72 ⁰ С in a stick cente |
|
Spraying/ cooling |
|
By cold water for 3 minutes, then 2-minutes break. Repeat several times. |
*this step is optional, depending on an end product
