English 
Polski 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:
Doskonała i perfekcyjnie zbalansowana przepuszczalność dymu i pary wodnej zapewnia najlepsze zachowanie smaku i zapachu. Dodatkowo znakomita podatność na wędzenie jest gwarantem doskonałego wyglądu.
BREW:
After the drying and smoking stage, the brewing temperature should not exceed 75 ° C. Cool after brewing.
RIPENING:
Zalecamy stopniowe zmniejszanie temperatury i wilgotności względnej (r.h.) od ok. 22°C / 95% do 18°C / 85% (r.h.) przy słabym przepływie powietrza (0,2 m/s - 0,5 m/s) przez okres 7 - 10 dni. Po dojrzewaniu oraz podczas przechowywania zaleca się utrzymywanie w warunkach 16°C / 75-80% r.h. Osłonka prawidłowo przylega do produktu podczas całego procesu dojrzewania, jednocześnie gwarantuje doskonałą ściągalność z gotowego produktu. Szybkie i łatwe obieranie sprawia, że produkt gotowy wygląda nienagannie.
