Class
- a non-edible collagen casing, which is used in food industry for manufacturing of cooked and cooked smoked products. It differs from analoque casings of artificial origin by a significant variety of application ways.
SCOPE OF USE:
FEATURES AND BENEFITS:
- It is produced under Serbian technology of Kotex manufacturing facility.
- Variety of colors and calibers (max up to 78).
- High stuffing capacity (up to 9%).
- Clipping is possible on all kinds of clippers.
- Stable peel-off property to all kinds of farce.
- Soaking from 5 minutes* (*upon condition of a casing in pieces and soaking in 20-25 ⁰С salt solution at a concentration of 15%).
- In complience with Halal and Kosher requirements (certificates).
- Possibility of manufacturing in the form of RTU (ready to use) with the term of storage for 6 months.
Calibers: 46-65 mm
Colors: clear, caramel, light mahogany, dark onion, onion, salmon red
Marking:
The casing is available with marking printed on it.
Shirring
Class casing can be shirred in sticks/cores.
At request the casing can be supplied in the form of RTU, i. e. ready to use.
Form of supply:
Hand knitting
The casing can be supplied in pieces by 20/25/30/35/40/45/50/60 cm with one end tied up.
String for tying os available in different colors.
Bunches / Reels
Class casing can be supplied in bunches / reels by 20 m long.
Rolls
The casing can be supplied in rolls.
Stuffing
Be sure that You use machine settings that are proper for stuffing and clipping by a clip of a required size.
It is suitable for clipping on all kinds of clipping equipment. Also can be easily used for hand knitting.
Stuffing should be fulfilled in accordance with normative requirements.
Smoking
Optimal characretistics of permeability, specilly chosen for smoking and steam treatment, let in full extense open all taste and aroma of the end product. Smoking of a product in this casing ensures an appetizing appearance of the product.
Use
Сlass casing should be soaked for not less than 30 minutes upon the condition it is fully immerged into15 % salt solution at temperature 20-25 °C.
Duration of soaking should not exceed 180 minutes.
Be sure that You use machine settings that are proper for stuffing and clipping by a clip of a required size.
Stuffing should be fulfilled in accordance with normative requirements.
Recommended temperature of a cooking chamber - max.75° C.
The casing in the form of RTU (ready to use) should not require soaking.
|
Nominal caliber (mm)
|
Recommended caliber for stuffing (mm)
|
Recommended diameter of stuffing nozzle (mm) |
|
35 |
37,0-38,0 |
19 |
|
40 |
43,0-44,0 |
25 |
|
45 |
48,0-49,0 |
25 |
|
50 |
54,0-55,0 |
26 |
|
55 |
59,0-60,0 |
26 |
|
60 |
64,0-65,0 |
26 |
|
65 |
68,0-69,0 |
36 |
|
78 |
82,0-84,0 |
48 |
Allergens and GMO
Class casing does not contain allergen agents and comly with the requirements of 2000/13/EC Directive as amended.
Raw materials and supplements, used for manufacturing of Class casing, do not contain GMO. The casing does not require marking in accordance with EC 1829/2003 and 1830/2003 EU Regulations as amended.
Terms and conditions of storage
The products, upon the condition of package integrity and complience with temperature regime from 5 ° C to 23 ° C with relative humidity not above 65 %, can be stored for 24 months from the date of delivery, in such case not losing its oroginal properties.
Term of storage of a casing in the form of RTU (ready to use) at temperature from 5° C to 20 ° C is 6 months.
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