The FIBROUS REGULAR casings are the most popular casings in their family.
It has excellent stuffing behavior, both when high speed stuffing equipment is used, and on semi-automatic or manual stuffing. FIBROUS casings also support stuffing.
The regularity of its diameter also recommends these casings for sliced products.
Characteristics:
- high mechanical resistance
- special size control
- smoke and vapor-permeable
- microorganism barrier
Colors: they are available both in the neutral version and in a wide variety of colors to satisfy the producers’ needs. New colors are available on request.
Treatments applied to FIBROUS casings
- EP – ensures easy casing peeling. It is recommended for casing removal after heat treatment.
- SL – ensures strong adherence to the product. It is recommended for raw-dry salamis and for products that tend to form fat pouches under the casing.
- DSL or ML – is a medium adherence treatment. It is used for products requiring peeling which tend to form fat pouches.
- SEC – surface treatment preventing mould growth. It is recommended for products which take a long time to dry.
- SR SL – especially developed for raw-dry salamis with mould. The treatment prevents the mould from damaging the casings.
Natural colors/Flavors: FIBROUS casings may be impregnated with natural coloring agent or flavors, in order to achieve a unique look and special taste, or both look, and flavor and taste.
- FIBROUS SMOKE MASTER are pre-humidified casings, the inner surface of which is impregnated with liquid smoke, which will be transferred to the product by a single heat treatment procedure.
FIBROUS SMOKE MASTER are available in different degrees of color and flavor intensity. - FIBROUS COLOR MASTER are pre-humidified FIBROUS casings the inner surface of which is impregnated with caramel, which will be transferred to the product by a single heat treatment procedure.
Storage
Casings should be stored in a cool dry room, yet not in the vicinity of air conditioning pipes.
The storage temperature is 12-24 °C.
