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Edible casings making the sausage tender, characterized by flexibility, ensuring a smooth and trouble-free production process. This type of collagen casings is intended for the production of processed (steamed or cooked) sausages (e.g. thin sausages or frankfurters) and dried sausages. They have excellent caliber stability. Especially recommended for high filler hoppers. 

SEE THE BROCHURE (PDF)

COLLAGEN CASINGS

EDIBLE

APPLICATION

IDEAL FOR SAUSAGES EATEN WITH THE CASING:
Sausages, HOT DOGS, FRANKFURTERS, CABANOS, SNACKS

ADVANTAGES

They give the products a natural look, adhere perfectly to the stuffing, casing imperceptible during consumption, are characterized by excellent flexibility, ensure stability and repeatability of production. 

CALIBERS

Ø17 - Ø50 (details in brochure)

COLORS

Natural, caramel, onion, mahogany, salmon and other (BROCHURE)

OPTIONS AVAILABLE

• PRINTING
• SHIRRING

Forms of packaging: 

Our large selection of casing lengths on the raupie and end type allows you to adjust the product in a way that ensures smooth and effective work on all types of machines. Edible collagen casings are delivered ready for filling.

clipping:  

Some of our edible collagen casings are characterized by high stability during clipping and ease of use on all standard clippers.

SMOKING:

Excellent and perfectly balanced smoke and water vapor permeability ensures the best taste preservation
and smell. Excellent smokeability guarantees perfect appearance.
  

BREW: 

After the drying and smoking stage, the brewing temperature should not exceed 74 ° C for most types of our casings.