Polyamide Casings | Meat and Poultry Casings | Sausage Casings

traditional cooked sausage and ham products
blood and liver sausages, and spreads
souse, aspic, and jellied products
processed cheeses
animal cooking fats, margarines, sour milk products (cream, country cheese)
frozen products (sausage and meat batter, ice-cream, dough)
other food products
Five layers

Features

1- Mechanical strengthof the casing makes it possible to mold ball-shaped chubs with the use of high-capacity automatic and semi-automatic clippers at high production rates.

2- Low permeability to oxygen and water vaporis ensured by a precisely selected combination of polymers and provides for the following advantages of the casing:

- zero losses during the thermal processing and storage of meat and sausage products;
- microbiological stability of the products during storage;
- retardation of the oxidation processes that cause recodification of fats and changes in the natural color of the meat product;
- excellent selling appearance (no “wrinkles”) of the finished products throughout the shelf life.

Printing

1 and 2-sided; multi-color; full color. Printing with solvent inks and UV-printing are options

Calibers

29 – 220 mm

Forms of supply

in rolls;
in shirred sticks;

Ring sausages

Ringed casings applied for pates and meat spreads

Low permeability to oxygen and water vaporis ensured by a precisely selected combination of polymers and provides for the following advantages of the casing: