Moisture Proof Fibrous Casings
More About… Moisture Proof Fibrous Casings
Recommended for liver sausage, poultry rolls, boneless hams, bologna, ham sausage, krakowska, and mortadella. Available in cut pieces of 24′ long, in bundles of 25 pc.
- Impermeable fibrous casings that are treated with an internal moisture barrier of saran.
- Offers the advantage of a gas and moisture barrier while maintaining the appearance of an uncoated fibrous casing.
- Provides advantages of longer shelf life, decreased product moisture loss, and increased microbiological protection.
- These casings can be water cooked or steam cooked which provides a more efficient heat transfer than typical smokehouse processes.
Also, for smaller processors, the capital investment for water tanks is dramatically lower than smoke houses.
How to Use Moisture Proof Fibrous Casings
Pre-soaking: Moisture Proof casings should be soaked for a minimum of 30 minutes and a maximum of 6 hours, in warm water (80 – 100°F)
Stuffing: It is imperative to stuff these casings no higher than the maximum stuffing diameters listed. Overstuffing will lead to splitting of the casing.
Processing: Moisture Proof casings must be water or steam cooked. NO DRY HEAT may be used during the process.
Cool Down: It is absolutely imperative to shower moisture proof casings immediately after processing to an internal temperature below 95°F (35°C).
The product may then be placed in coolers that do not have a high flow of dry air. Insufficient cooling could lead to splitting of the casing. Rapid cooling
increases the storage life of the sausages since this considerably retards bacterial growth. For this reason, sausage should be immediately transferred to cold
storage after water-cooling.
Hanging: Suspended sausages should never be placed in a draught since uneven one-sided drying may lead to bursting.
Storing and Shipping: Formation of a moist coating during storage and dispatch should be prevented since this could cause damage to the casings.
The sausages must be protected from extreme temperature fluctuations.
Slicing: Before slicing the sausage, it is advisable to slice both tips at the ends in order to relieve the shrinkage stress in the casing. The same effect is also
obtained by moistening the casing immediately before slicing.
Small Diameter Cellulose Casings contain an added processing aid to allow for casing release for skinless sausage products to ensure perfect peel-ability, and are produced in the form of shirred sticks.
The advantages of using cellulose casings include uniform calibre, strength, consistent permeability, dependable peeling, long lengths, and low unit cost. These casings are suitable for high-speed automatic stuffing machines, as well as for manual stuffing operations.
Available by the caddy of 50 strands of 50’ each, or by the case of 200 – 300 strands, depending on the casing size. Small diameter casings are used to make cocktail hot dogs, snack sticks, and Vienna sausages. Medium diameter casings (21 – 26 mm) are the biggest sellers, for the manufacture of hot dogs.
Stock sizes include:
|22mm x 84ft||24mm x 84ft||25mm x 84ft|
|26mm x 84ft||28mm x 84ft||29mm x 84ft|
|31mm x 84ft||32mm x 84ft|
|30mm x 95ft||32mm x 95ft|
Note: A full range of casing sizes are available from 17mm – 44 mm, by special order.