Calibers CRF: 043, 045, 047, 050, 053, 055, 057, 060

Colors: Clear 00, B 07, Nat 08, Mahogany Light 10, Amber 13, Mahogany 17, Red 18, Red 20, Nat 30, Nat 34, Nat 35, Orange Brown 36, Meranti 37, Nat 40, Nat 55, Onion 56, Brown 92, Brown 93.

Stage I. Preparation

Soak a casing in water at temperature 25-35 оС for 10 – 30 minutes.

It is recommended not to store soaked casing for more than 24 hours.

The casing that has not been used should be stored in protective polyethylene package.

Stage II. Stuffing

Stuffing is made on all kinds of automatic and semi-automatic equipment.

It is not recommended to be used for sausages to cut.

The Table of recommended calibers for stuffing

Nominal caliber of a casing mm	Number of a spindle (outer diamater), mm	Caliberof stuffing of a casing, mm
45	24,28	49 – 51
47	28	52 - 54
50	28	55 - 58
53	28	58 - 61
55	28,36	60 - 63
57	28,36	62 - 65
60	36	66 - 69

The main undisputable advantage of CRF fibrous casing is its stuffing ability. In optimal conditions overstuffing of 15-16% from a nominal caliber can be reached, but this figure is not quaranteed by the manufacturer.

If shirring with enlarged length of a casing in a shirring stick is needed, it is necessary to mind the its density increasing, and you should use a spindle of less diameter.

Stage III. Clipping

The casing is to be clipped on all kinds of clippers.

The Table of recommendations on clipping for «Poly Clip FCA» and «Alpina» clippers:

Caliber of a casing, mm	Diameter of a spindle, mm	Size of a clip	Number of a matrix
45–50	28	15х8 (5х1,75) 15x9 (5х1,75) 18х7 (5х1,5) 18х7 (5х1,75) 18х9 (5х1,75) 18х9 (5х2)	15x8 15x9 18x7 18x7 18x9 18x9
50–55	28,36	15x9 (5х1,75) 15x9 (5х2) 18х9 (5х1,75) 18х9 (5х2)	15x9 15x9 18х9 18х9
55–65	36	15x10 (5х1,75) 15x10 (5х2) 18х9 (5х1,75) 18х9 (5х2) 18х10 (5х2,2) 18х10 (5х2,5)	15x10 15x10 18х9 18х9 18x10 18x10
65–75	48	15x10 (5х1,75) 15x11 (5х2) 18х10 (5х2,2) 18х10 (5х2,5) 18х11 (5х2) 18х12 (5х2,2) 18х12 (5х2,5)	15x10 15x11 18х10 18х10 18х11 18х12 18х12

 

Stage IV. Heat treatment

Process	Temperature in a chamber, oC	Temperature inside a sausage stick,oC	Relative humidity, %	Duration, min
Roasting	55-60	-------		20
Drying	60-65	-------	25-30	20-40
Smoking	65-70	-------	75-80	20-40
Cooking	75-78	72	100	~20

Stage V. Cooling

Spraying by cold water for 10-15 minutes, break for 5-7 minutes, then spraying again by water for 10 minutes up to temperature of 40-42 оС inside a sausage stick.

To ger wrinkled surface of the product exclude the stage of spraying.

Storage conditions

It is necessaru to store the casing in the manufacturer's package in closed, clean ad dry warehouse premises, without off-odors, protected from sunlight, at the distance not less than 1 meter from heaters, at temperature 15-20 °С and relative humidity of 60-70 %.

Storage terms

24 months from the date of manufacturing on condition that you prevent manufacturer's package from breaking.