SIBAR Sp. z o. o.
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Collagen casings for smoked and steamed sausages as well as those ripening in a simple and curved (ring) form are seamless casings made of high quality collagen. The casings give the sausage an appetizing look, exactly what customers are looking for. Our products, characterized by very good quality, have unprecedented advantages, both for the producer and the consumer. The casings are also in an easily removable form. 

COLLAGEN CASINGS

EDIBLE COLLAGEN

APPLICATION

For the production of thin and thick sausages, intended for smoked, steamed and steamed-smoked products.  

ADVANTAGES

They give the products a natural appetizing look, allow for a great smoking color, are permeable to smoke and water vapor, and are efficient in the production process. 

CALIBERS

Ø22 - Ø120 

COLORS

natural, caramel, onion and other colors

AVAILABLE OPTIONS

• PRINTING
• SHIRRING (also RTU)
• PERFORATING

Forms of packaging:

Regardless of the form of the delivered casing (on rolls, in sections or wrinkled in the form of a raupa), we guarantee a perfect fit of the product in a way that ensures a smooth and trouble-free production process. A variety of special forms are available for ripening sausages (e.g. bag form, bladder form, wine form).

CLIPS / BINDING:

Our collagen casings are characterized by high stability during clipping and ease of use on all standard clippers. They can be easily tied by hand. It should be filled without air and properly clipped or tied.

SMOKING: 

Excellent and perfectly balanced smoke and water vapor permeability ensures the best preservation of taste and smell. In addition, excellent susceptibility to smoking is a guarantee of excellent appearance. 

BREW: 

After the drying and smoking stage, the brewing temperature should not exceed 75 ° C. Cool after brewing.

RIPENING: 

We recommend gradually reducing the temperature and relative humidity (rh) from approx. 22°C / 95% to 18°C / 85% (rh) with low airflow (0.2 m/s - 0.5 m/s) for a period of 7 - 10 days. After maturation and during storage, it is recommended to keep it at 16°C / 75-80% rh. Quick and easy peeling makes the finished product look impeccable.