Casings in a Spiral Net
TYPE OF PRODUCTION:
10-34 meter reels, 0.4 m pre-clipped casings in packs of 50 pcs.
TYPES OF NET:
Standard: white twine, four or six cells on fibrous casings of 50 (2.0″) and 55 (2.2″) calibers.
On request: coloured twine, as well as golden, red. The price depends on the cost of the twine, the density of weaving and the order volume.
RECOMMENDATIONS FOR USE:
Fibrous casings in a spiral net are intended for the production of semi-smoked, boiled-smoked, smoked and cured sausages of a wide recipe range. Please take into account the purpose and features of the fibrous casings on which they are made when purchasing spiral nets by TM SEYM. It is not recommended to use shells for wet recipes with a free moisture content of more than 8%.
PRODUCT GALLERY
SOAKING:
In warm (20-35*С) fresh water for 5-6 minutes.
Filling:
To a beautiful shape appearance with an overfill of the casing by 10-20% of the net caliber and the density of the loaf as for protein shells.
ATTENTION:
the density of filling is recommended to be determined by the experimental method for each type of recipes. Depending on the composition and quality of the recipes, they have different coefficients of thermal expansion, which can cause the туе to drop.
RESTING AND THERMAL TREATMENT MODES:
Sausage production in these casings is identical to heat treatment in natural, collagen and fibrous casings.
STORAGE:
Sausage casings by TM SEYM in a spiral net must be stored at a temperature no higher than +10*С and a relative humidity of 60-70%.
The manufacturer’s container must be opened for ventilation and prevention of shells souring due to evaporation of excess moisture.
The shelf life is 24 months from the date of packaging, which is indicated on the package.
THE VOICE OF CUSTOMERS
