Fibrous XL

Fibrous XL

Fibrous XL is a light but strong fibrous casing. It helps to achieve better results while manufacturing of sausage products what in its turn increases the output of the end product.

Thanks to higher elasticity this casing is safe and simple in use. It lets to stuff the casing by cool emulsion and keep high speed of stuffing.

Manufacturer: ViskoTeepak
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Fibrous XL

SCOPE OF USE:

Coooked and cooked smoked sausages

Semi smoked sausages

Raw smoked sausages

Raw cured sausages

 

FEATURES AND BENEFITS:

-High production efficiency due to high strength and advanced elasticity - 12.8% economy in casing expenditure

-Top results of drying and smoking due to excellent permeability

-Wide choice of adhesion levels

-Mould resistant

-Longer term of storing

 

COLORS:

LOMMEL

Clear 00, Blue 5, B 07, Nat 08, Mahogany light 10, Amber 13, Mahogany 17, Red 18, Red 20, Sienna 23, Nat 30, Nat 34, Nat 35, Orange brown 36, Nat 40, Black 41, Red 42, Red Brown 43, White 49, Nat 55, Onion 56, Gold 58, Amber 83,Dark brown 92,  Brown 93

HANKO
Clear 00, Blue 5, B 07, Mahagony light 10, Amber 13, Mahogany 17, Red 18, Nat 30, Nat 35, Orange brown 36, Nat 40, Black 41, White 49, Nat 55, Onion 56, Cherry Red 79, Orange Light 82, Amber 83, Brown Mahogany 84, Brown 85, Brown 86, Biege 87, Hazelnut 88, Brown 89, Nat 90, Brown vat dye 91, Brown 94, Brown Mahogany 96, Red 97, Red Brown 98, Red 99.

CALIBERS:

from 34 to 200 mm

MOST POPULAR CALIBERS:

40,43,45,47,50,53,55,57,60,65,70,75,80,85,90,105,110,120 mm

Delivered

both in rolls and shirred

Marking

any kind of printing, including full-colored

Shirring

Stage I. Preparation

Soak the casing in water at temperature 30-50°С for 30-60 minutes.

For shirred reel the duration of soaking is 60 minutes. RTU casings do not require soaking. It is not recommended to store soaked casing not longer that for 24 hours. Non-used casing should be stored in protective polyethylene packaging.

Stage II. Stuffing

Is made on any kinds of automatic and semi-automatic equipment.

The table of recommended calibers of stuffing

  Nominal

caliber

of a casing, 

mm  

 

 

Number of spindle 

(outer diameter),

mm 

 

 

Caliber of stuffing

of a casing, 

mm 

 

 

Nominal

caliber

of a casing, 

mm  

 

 

Number of spindle 

(outer diameter),

mm 

 

Caliber of stuffing

of a casing, 

mm 

 

 

 38

 24

40 

 88

55 

99

 

 

 40

 

 

24

 

 43

 90

 55

 

 101

 

 

 45

 

 

28

 

48 

 92

 55

 

  102

 

 

 47

 

 

 28

 

 52

93 

55 

 

 103

 

 

 48

 

 

 28

 

 53

95 

 55

 

 106

 

 

 50

 

 

 28

 

 54

 100

 55

 

 109

 

 

53

 

 

 28

 

 56

 105

55 

 

 115

 

 

55

 

 

28

 

 58

108 

 55

 

 119

 

 

58

 

 

 36

 

61 

 110

 55

 

 123

 

 

59

 

 

 36

 

63 

115 

55 

 

 125

 

 60

 

 

 36

 

 65

120 

55 

 

131

 

 

 65

 

 

 36

 

 69

 130

 55

 

 139

 

 

 68

 

 

 36

 

73 

 135

 55

 

 143

 

 

 70 

 

 

 48

 

 78

140 

 55

 

 147

 

 

75

 

 

48

 

 84

 150

 55

 

 156

 

 

 80

 

 

 48

 

88 

 160

 55

 

 172

 

 

 83

 

 

 48

 

 91

180 

 55

 

 200

 

 

 85

 

 

 48

 

 94

 

 

 

 

While shirring the length of the casing in a strand - 25 m.

In case of the possibility of shirring with enlarged length of the casing in a strand it is necessary to mind increased density of a strand and use the spindle of less diameter for stuffing.

Stage III. Clipping

The casing os clipped on all types of clippers, is formed by hand.

The table of recommendations for clipping on "Poly Clip FCA" and "Alpina" clippers

 Caliber

of a casing,

mm

 Diameter

of a spindle,

mm

Size of a clip  Number (size) of a matrix 
 45-50

 28

15х8 (5х1,75)

15x9 (5х1,75)

18х7 (5х1,5)

18х7 (5х1,75)

18х9 (5х1,75)

18х9 (5х2)

15x4

15x9

18x7

18x7

18x9

18x9

 53-55

 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,°С Temperature inside a sausage, °С

Duration

min     

Relative humidity,%
roasting 55-60 ----- 20 -----
drying 60-65 ----- 20-40 25-30
smoking 65-70 ----- 20-40 75-80
cooking 75-78 72 около 20 100

Stage V. Cooling

Spray by cold water for 10-15 minutes, break for 5-7 minutes, then spray by water for 10 minutes until the temperature of 40-42°С inside a sausage. To get a wrinkled surface of the product exclude the stage of spraying. 

Conditions of storage 

It is necessary to store the casing in an original package in closed, clean, dry premises free  from odours, protectd from sunlight, at the distance more than 1 m from heaters, at temperature not above 15-20°С and relative humidity 60-70%.

Terms of storage  

24 months from the date of manufacturing at condition of preserving of packe integrity. 

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