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.
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 Viscofanmanufacturing 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
