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Offre Pellicules textiles VISCOFLEX et SPATEX

  VISCOFLEX CASINGS

Application

VISCOFLEX textile casings with barrier coating are designed for manufacturing of various types of cooked sausages such as liver sausages, mortadellas, pâtés, black puddings, blood tongues and many more others.

Advantages

• Nice and unique appearance of finished products;
  
• High mechanical resistance;
  
• Variety of shapes;
  
• Possibility of clipping and tying;
  
• Possibility of printing;
  
• Easy to peel;
  
• Longer shelf life compared to natural casings;
  
• Low cooking losses.

Technical specification

• Shapes & sizes:
  
• a sleeve with a diameter ranging from 40 mm to 200 mm;
  
• casings in form of a stomach, a beef bung, a hog bung, a bladder, a fatend, an egg and others at the customer`s request;
  
• Colours: bright carem, carem gold, gold salmon, brick red, mosaic - bright yellow, mosaic - dark yellow, mosaic - red, mosaic - orange;
  
• Printing: multicolour printing .

Typocal shapes of VISCOFLEX casings are here »

Processing tips

• No soaking prior to use is needed; casings are ready to be stuffed without any previous preparation;
  
• Stuff firmly; manually or using a stuffer;
  
• A product in VISCOFLEX casing should be cooked at maximum temperature of 88°C.
  
• After thermal treatment a meat product should be cooled with water shower.

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SPATEX CASINGS & SHEETS


Application

SPATEX NCS textile casings & sheets with spice coating are designed for cooked, scalded meat products such as cooked chopped hams and deli products. SPATEX VSC textile casings with spice coating are specially designed for dry salami sausages.

Advantages of the SPATEX NCS textile casings & sheets

• Nice and unique appearance of the end products;
  
• Low cooking losses;
  
• Evenly spread spices;
  
• Spices cling to product and do not fall apart;
  
• A time-consuming process of sprinkling is eliminated;
• Better microbiological status compared to traditional method of sprinkling because of thermal treatment during cooking process;
• Extra value is added to cheaper products;
• Suitable for preparing meat products in molds;
• Stable casing caliber.

Technical specification of the Spatex NCS textile casings & sheets

• Available forms and sizes:
  
• a sleeve with a diameter ranging from ø65 to ø160 and length of 3 running meters;
  
• single side closed casings with a diameter ranging from ø65 to ø160, length from 35 to 100 cm;
  
• flat sheets from 200 mm to 1000 mm wide and up to 25 m long, suitable for tailor-made cutting;
  
• Spices and dried herbs: white pepper, black pepper, green pepper, pastrami, marjoram, BLACK & WHITE mix, pepper & garlic, 4 spices, red paprika, corn & charlock, deco mix, greek spice mix, diablo, herbs de provence, parsley & mustard.

Processing tips for SPATEX NCS textile casings & sheets

• No soaking prior to use is needed; casings & sheets are ready for stuffing without any previous preparation;
  
• Stuff casings firmly; manually or with a stuffer;
  
• A product in SPATEX casing should be cooked at maximum temperature of 88°C;
  
• After thermal treatment a product should be cooled quickly with a water shower, then a casing or sheet should be peeled off;
  
• After removing a casing or sheet, it is recommended that a product be vacuum packed.

Advantages of the SPATEX VSC textile casings

• Nice and unique appearance of the end products;
  
• Evenly spread spices;
  
• Spices cling to a product and do not fall apart;
  
• A time-consuming process of sprinkling is eliminated;
  
• Low microbiological risks;
• Excellent air and smoke permeability;
  
• Stable casing caliber.
  

Technical specification of the SPATEX VSC textile casings

• Available sizes: single side closed casings with a diameter ranging from ø65 to ø160 and length from 35 to 100 cm
  
• Spices and dried herbs: green pepper, black pepper, white pepper, red pepper, red pepper & chili pepper.
  

Processing tips for Spatex VSC textile casings

• No soaking prior to use is needed; casings are ready to be stuffed without any previous preparation;
  
• Stuff firmly; manually or with a stuffer;
  
• A product in SPATEX VSC casing should be smoked, fermented or air-dried during as long as it is necessary to prepare a salami product;
  
• After processing time a casing should be peeled off.
  

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