Textile sausage
casings
TYPE OF PRODUCTION:
Products in the shape of loaves:
The most common and affordable shape of textile casings;
Casing diameter can be from 50 to 160 mm, length from 250 to 500 mm;
From one to eight outer seams are sewn along and decorative bandages across and diagonally across the casing.
Products in the shape of a sleeve:
The closest to the modern production’s requirements shape of production of
textile casings;This is the most economically reasonable shape of large-scale production;
Sleeves with a diameter of 50 to 160 mm and a length of 5 meters.
Artificial products imitating the shape, size and color of intestines:
These are the imitation textile stomachs and cattle guts which are widely used in the manufacture of Sülze, salcesones, pâtés, etc.
PRODUCT GALLERY
RECOMMENDATIONS FOR USE:
SOAKING:
It is recommended to soak the casings in a brine or antiseptic solution to prevent the development of unwanted micro flora in the production of cured and smoked sausages. For cooked-smoked, semi-smoked, cured and smoked sausages a casing made of black and white textile with a “mold” pattern is recommended.
Для варенокопченої, напівкопченої, сиров’яленої та сирокопченої ковбаси рекомендується оболонка з полотна чорного та білого кольору з малюнком “цвіль”.
THE VOICE OF CUSTOMERS
