Biaxially orientated small calibre polyamid casing for great appearance after processing with very good shelf life and weight retention benefits.
- Key Benefits
- Processing Tips
- Application Examples
Key Benefits
- Easy Processing
- High mechanical strength – withstands the strains of stuffing and clipping
- Uniform diameters, resulting in regular and consistent sausages
- Smooth and plump sausages thanks to good shrink properties
- Appetising sheen
- Good barrier properties
- Aroma and weight preserving
- Easy peeling
- Mould resistant
Sourced From
Czech Republic
Processing Tips
- Ready for stuffing - no soaking time required
- Product can be cooked either in hot water or steam (in vertical or horizontal position) at a maximum temperature of 90°C
- Cool sausage thoroughly after cooking (cold water showering required)
- Refrigerate afterwards
- Stuff to recommended diameter
Available Calibres:
| 18 |
17.5 - 18.5 |
| 19H |
19.0 - 20.0 |
| 22 |
21.5 - 22.5 |
| 24 |
23.5 - 24.5 |
| 26 |
25.5 - 26.5 |
| 32 |
31.0 - 33.0 |
Application Examples:
- Frankfurters
- Weiners
- Hot Dogs
- Brockwurst
- Knackwurst
- Teewurst
- Cabanossi
