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Collagen Casing for Fresh Sausages

Collagen Casing for Fresh Sausages

Description


  1. These casings offers a consistent tender bite appreciated by consumers.

  2. Variants for all types of fresh sausages.

  3. Good machinablility for high productivity on all fillings systems.

  4. Glossy fresh appearance for consumer appeal.

  5. Calibre and shape consistancy for packaging simplicity controlled output.

  6. Hygienic and traceable sourcing for food safety and brand security.

  7. Very good cooking performance.


Available Products

ProductProduct CodeType (UOM)
21/50 FSC 15276Caddy
22/70 FSC 15277Caddy
23/50 Premium Fresh 15278Caddy
23/70 Premium Fresh 15275Caddy
30/50 FSC 15285Caddy

Collagen Casing for Processed Sausages  Smoked & Cooked

Collagen Casing for Processed Sausages ( Smoked & Cooked )

Description


  1. Ideal for smoked sausages

  2. Superb machinability for high productivity

  3. Controllable 'Bite' qualities to match consumer expectations

  4. Optimal smoke permeability for rapid processing with consistent colour and flavour

  5. Calibre and shape consistency for packaging simplicity controlled output

  6. Hygienic and traceable sourcing for food safety and brand security

  7. Wide choice of sizes, colours and applications


Available Products

ProductProduct CodeType (UOM)
19mm 19A03 15314caddy
21/50 PMC 15331Caddy
23/50 Fine T PMC 15333Caddy
30/50 Fine T 15379Caddy

Colex Collagen Casings for

Cured & Smoked Sausages

Colex Collagen Casings for Cured & Smoked Sausages

Description


  1. These casings are ready to use for cured and cooked products.

  2. They have high adherence and elasticity.

  3. Extra thin wall and soft bite.

  4. Finishing very similar to a natural casing.

  5. Designed for small to medium calibre products. Ideal for Pepperettes.


Available Products

ProductProduct CodeType (UOM)
19mm 17710Caddy
24mm 17740Caddy
26mm 17760Caddy

Rondo Collagen Casings - Fresh and/or Processed Sausages with Natural Curve

Rondo Collagen Casing - Fresh and/or Processed Sausages

Description

A viable alternative to sheep, hog and beef casings.




  1. Calibre consistency and superb machinability coupled with excellent cooking performance.

  2. Consumers acceptance across a wide range of sausage applications.

  3. High productivity and cost savings resulting in higher profits.

  4. Ready to use straight from caddy without pre-soaking.

  5. Edible with outstanding bite, It retains a curve before and after process.

  6. Hygienic, safe & secure smoke and cook products

  7. Shower cool after process.                                                                


Available Products

ProductProduct CodeType (UOM)
22mm Rondo Q 15405Caddy
24mm Rondo Q 15407Caddy
28mm Rondo RQ 15410Caddy

Collagen for Cured / Fermented Sausages

Collagen for Dry Cured / Fermented Sausages

Description


  1. Highly resistant to stuffing, clipping and cooking up to a temperature of 78C.

  2. NF Casings can be used for salami type and other products that require stoving.

  3. High permeability and adherence to meat.


Available Products

ProductProduct CodeType (UOM)
43mm/60cm NF 17568Piece
55mm/60cm NF 17629Piece
60mm/60cm NF 17638Piece
75mm/60cm NF 17682Piece
90mm/60cm NF 17687Piece

Kielbasa or Polish Sausage

Casing for Kielbasa or Polish Sausage

Description

How to use these casings ...... All bundles are 20m/bundle.




  1. Presoak in warm water (20-25C) with 10-15% salt, for 25 minutes (salt strengthens the collagen giving you a stronger casing).

  2. When stuffing, take care to follow and hold the coil tight as the sausage comes off the spout. (Coiling into a pail or round form will help) Pulling the sausage in a straight action may cause the casing to break.

  3. Drying time at start of smokehouse process should not be more than 45 minutes .. (Preferred 30 mins at 60C)

  4. During cooking, smokehouse temperature should not exceed 75C

  5. Once the internal meat temperature of 70C is reached, follow immediately with cold shower.



* Dry sausage - presoak as outlined in step 1 and then stuff and dry under controlled humidity conditions.


Available Products

ProductProduct CodeType (UOM)
#47 Rounds Orange/Brown 17610Bundles
#52 Rounds Orange/Brown 17622Bundles
Naturin 47 Rounds Red 17715Bundle
Naturin 52 Rounds Red 17736Bundle

Cellulose Casings - Speedy Peel for Wieners and Frankfurters

Cellulose Casings - Speedy Peel for Wieners and Frankfurters

Description


  1. These casings are manufactured from a straight chain polysaccharide found as the primary component of wood, and also straw and cotton.

  2. These casings are non-edible, and are to be peeled off before eating.

  3. Fibrous cellulose casings are formed by adding regenerated cellulose fibers to allow for increased water vapor and smoke permeability.


Available Products

ProductProduct CodeType (UOM)
27x95' Speedy Peel 18445Caddy
28x84' Speedy Peel 18451Caddy

Nalo Schmal Cellulose Casing - Smoked Spreadable Sausage

Nalo Cellulose Casing - Smoked Spreadable Sausage

Description

Nalo Schmal Casings have a silk matt finish, particularly well suited for processing cylindrical, spreadable and dry products, these casings can also be used for cooked products.


Available Products

ProductProduct CodeType (UOM)
45mmx20cm Red 18174Pieces
45mmx25cm Clear 18178Pieces

Multibar Plastic Casings - Cooked or Steamed meat products

Multibar Plastic Casings - Cooked or Steamed meat products

Description


  1. Polyamide Plastic Casings provide extended product shelf life and excellent appearance.

  2. These thermo-shrinkable 5-layer casings can be used for all types of

    • frankfurters, wieners and boiled sausages,

    • liver sausage and blood sausage, meat pate,

    • headcheese as well as soft cheese, butter and other similar products.




Available Products

ProductProduct CodeType (UOM)
105/60 Red 18126Piece
120/60 Brown 18140Piece
120/60 Yellow 18144Piece
47 Ring Shirred Smoke 18105Piece

Nalotop - Moisture Proof Casings for Cooked Sausages

Nalotop - Moisture Proof Casings Cooked Sausages

Description


  1. These casings has an added coated plastic layer on the inside and outside to provide excellent water vapor and smoke protection.

  2. The plastic layer provides added shelf life, and improved yields, as there is no weight loss in cooking, storage, or distribution.

  3. Coated fibrous casings also must be soaked for 30 minutes in warm water.

  4. Water cooling is also required immediately after cooking.


Available Products

ProductProduct CodeType (UOM)
105/60 Black 18580Piece
105/60 Red 18585Piece
105/60 Yellow 18587Piece
120/60 Brown 18590Piece
55/21 Brown 'Bierwurst' 18519Piece
55/21 Yellow 'Gelbwurst' 18523Piece
60/60 Black 18530Piece
60/60 Clear 18532Piece
60/60 Gold 18534Piece
60/60 Smoke 18539Piece
90/50 Brown 'Bierschinken' 18560Piece
90/60 Black 18563Piece
90/60 Brown 18565Piece
90/60 Gold 18567Piece
90/60 Red 18569Piece
90/60 Yellow 18572Piece

Nalobar - Polymer Casing Unsmoked Cooked Sausages

Nalobar - Polymer Casing Unsmoked Cooked Sausages

Description

Advantages:

Long shelf life even without secondary packaging

No weight loss even when stored for a long periods due to high water vapour barrier

No oxidation influences thanks to excellent oxygen barrier

Excellent shrink capacity, therefore always wrinkle free products

Comes in a large variety of colours

Available in cut pieces ( 24” )



Soaking Times

15 minutes for tied pieces+

30 minutes for shirred strands+

Water Temperature: 20 - 40°C. Optimum is 28°C


Available Products

ProductProduct CodeType (UOM)
105/60 Black 18373Piece
105/60 Blue 18378Piece
105/60 Brown 18375Piece
105/60 White 18377Piece
105/60 Yellow Matte 18376Piece
90/60 White 18364Piece
90mm Shirred White 18366Piece

Fibrous - Smoked Sausages

Fibrous - Smoked Sausages

Description


  1. These casings are formed by adding regenerated cellulose fibres to allow for increased water vapor and smoke permeability.

  2. Casings are to be soaked for 15-30 minutes before they are stuffed to improve flexibilty, which allows them to be stuffed to their proper diameter.

  3. The consistent uniformity of size makes the fibrous casings ideal for all types of sliced sausage products.


Available Products

ProductProduct CodeType (UOM)
105/60 Clear 16075Piece
105/60 Smoke 16072500pcs
120/60 Clear 16074Piece
60/60 Smoke 16012Piece
75/60 Smoke 16024Piece
75/60 Clear 16026Piece
90/60 Clear 16049Piece
90/60 Smoke 16043Piece

Nalophan Cooking Bags

Nalophan Cooking Bags

Description


  1. Nalophan Cooking Bags are made of a plastic film resistant in the temperature range from -60C to +220C.

  2. These bags are suitable for cooking, baking or roasting any type of meat product including fish, game, and poultry.

  3. This casing is also shrinkable to allow for cylindrical cooked sausage products.

  4. Nalophan cooking bags eliminate the need to add water, and turning is not necessary.

  5. Cook ovens stay clean, and there is no cleaning of the bake pans or racks.


Available Products

ProductProduct CodeType (UOM)
165/55 Clipped Cooking Bags 1818625pcs
225/60 Clipped Cooking Bags 1819025pcs

Tripan - Plastic - Cooked and Boiled Sausage, Pate, and Jellied Meats

Tripan - Plastic -  Cooked and Boiled Sausage, Pate, and Jellied Meats

Description


  1. Tripan casings are well suited for all kinds of cooked and boiled sausage, pate, and jellied meats.

  2. This universal plastic casing is also suitable for square forms, and peels well after processing.


Available Products

ProductProduct CodeType (UOM)
125/60 Clear 19912Piece