Naturin Viscofan GmbH NATUR

Naturin Viscofan GmbH NATUR is used for smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like “Wiener“ or “Frankfurter“, or dry sausages that are currently made in natural gut.

Knowde Enhanced TDS

Identification & Functionality

Ingredient Origin
Ingredients
Collagen Casings
Technologies

Features & Benefits

Product Highlights
  • High casing resistance during the stuffing process.
  • Constant and very uniform sizes to get an homogeneous finished product.
  • Excellent organoleptic properties.
  • Permeable to smoke and steam.
  • Stand out for optimal smoking´s flavor and color.
  • Possibility of printing to create a more personalized product.
  • Ensure faster and cleaner production processes.
  • Halal or Kosher versions available

Safety and hygiene: Thanks to an exhaustive traceability control and a constant tracking of the manufacturing process, our products provide great safety and hygiene.  

High performance: Thanks to sticks´excellent size uniformity and consistency, productivity is constant and final performance is highly efficient. Our ready to stuff sticks allow for high speed production.

Colors: Our edible collagen casings are available in a wide variety of colors, no doubt a great advantage to differentiate and provide an attractive final appearance to your products.

Crispy and tender: Depending on the smoking cycle selected, it is possible to produce very crispy sausages with very tender bite. We also add excellent properties for frying and promote an appetizing appearance of the final product.

Applications & Uses

Process

Fill directly in the direction indicated without prior soaking. The cooking temperature should not exceed 74°C.

CLIPPING: Some of our edible collagen casings feature high clip stability and easy processing on all standard clip machines. Please check with Technical Service to ensure proper selection.

SMOKING: An excellent and perfectly balanced permeability to smoke and steam ensures first-class cultivation of flavor and aroma. The brilliant smoking performance provides an impeccable optic.

COOKING: Following drying and smoking the cooking temperature should not exceed 74°C for most of our types.

Properties

Typical Properties
ValueUnitsTest Method / Conditions
Caliber15 - 38mm

Packaging & Availability

Regional Availability
  • Asia
  • Europe
  • Latin America
  • North America