Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Collagen, Collagen Casings
- Technologies
Features & Benefits
- Food Ingredients Features
- Advantages of collagen casings & Colors
The difference from natural casings are:
- Strength , elast icity, bacterial cleanness;
- Stable shape and size for the production of sausages, which allows the production of products with a fixed weight;
- Possibility of syringing and clipping on all types of equipment: manual, semi-automatically, automatically.
The difference from artificial not collagen casings are:
- High vapor permeability and gas permeability, which promote active “breathing” of the casing, as a result of which it does not lag behind minced meat during the ripening and storage of ready-made sausages;
- Special structure of the casing, that allows, when smoking aromatic substances, to penetrate into the product and preserve the natural taste and aroma of sausages during the whole casing lif;
- High meat consumption, due to increased elasticity, provides an increase in the diameter of the loaf at 5-7% of the nominal diameter of the casing;
- The ability to heat shrinkage, which allows you to keep the shape of the product during cooling and storage, eliminates the formation of voids and broth edemas in the sausage bar, provides a smooth surface and attractive appearance of the product;
- A wide range of colors allows you to expand the assortment and significantly improve the presentation of sausages.
Colors
- Clear, №12 caramel, №12t dark caramel, №14c light mahagony, №14t dark mahagony, №18t dark onion.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Printing services
- design development;
- adaptation of layouts to printing;
- cliche making;
- one-sided or two-sided printing (number of colors from 1 to 6 on each side).
Technical Details & Test Data
- Caliber & Possible manufacturing options
- 35, 40, 45 ,50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 115, 120 mm.
- In reels 250-600 meters depending from caliber;
- Shirred, caliber 35-85 mm (20-25 in tube;
- in pieces 0,3-1m;
- with a knotted knot and a loop at one end;
- with a knotted knot and a loop with a clip at one end;
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 12 months
- Storage of collagen sausage casing
- The casing is stored in the manufacturer’s packaging in covered dry storage areas, protected from sunlight, at a temperature of no higher than 25 ° C, at a distance of at least 1 m from heating appliances, with a relative humidity of air no more than 75%.
- In the case of transporting or storing the envelope in low-temperature conditions, withstand the envelope for 2 days at a temperature of 20 ± 5 ° C, without opening the package.