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cellulose casing

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cellulose casing
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Cellulose Casings is Vicel's range of tubular cellulose casing made from regenerated cellulose. Depending on the grade of film, it could also contain glycerol, and white mineral oil. Colored casings will contain various pigments and dyes.

Cellulose:60%-75%Glycerol:8%-16%,Water:12%-22%,White mineral oil:1%-3%.

Technical spe permeability specifications

 

Technical properties

Condition

Unit

Data

25US

25US

Thickness

 

um

26± 10%

28± 10%

Tensile Strength (MD)

23°C,50%RH

N/15mm

≥50

≥60

Elongation

23°C,50%RH

%

8

Moisture

2C,50%RH

%

13

Burst Strength

Wet

mm*mmHg

11000

12000

Overstuffing

 

%

10

 

Recommendation Usage:

The shirred casing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to using.The shirred casing can be used with all types of sausage processing, including liquid smoke, acid showers, natural smoke, steam and water cooking, and can make all types of sausage.Always ensure the stuffing machine is set up correctly, with the casing stuffing to the desired recommended stuffing diameter, using the correct linker chains and the correct stuffing tube. When stuffing tubes are undersize, air can enter the meat, and fat can separate in the meat emulsion. When too  large the casing will break because it cannot rotate freely on the stuffing tube.The stuffed casing surface should be moist without any water droplets when smoke is applied. Water droplets on the casing surface will leave spots on the sausage. Very dry casing prohibits adequate smoke penetration. Typically the stuffed casing is processed at relative humidity of 25% to 40%. Higher humidity improves peeling, but creates more  fat on the surface of the sausage, and also lightens the sausage color.Oven cooking temperatures should be set to reach desired sausage internal temperature and to enhance sausage skin color development.After processing, but before peeling, the stuffed casing must be cooled very quickly to reduce the sausage temperature,               preferably with brine chill if available. Otherwise later the casing will not peel.The stuffed casing should be extremely damp in order to peel, and then peeled while cold, at less     than 4 deg C temperature, preferably using steam peelers. To optimize sausage manufacturing, especially peeling, casings will be customized, with various mechanical properties, various end closures, various compositions and various additives.

 

 

 


 

 

 

Storage

   The casings should be stored in the cartons and caddy boxes between 4 deg C and 25 deg C, at room Relative Humidity of 50% to 70%.

   Keep the casing away from direct sunlight, both caddies and cartons.

   Unused casing should be returned to the caddy and covered completely in plastic so the casing will not dry out.

   If the casing does dry out due to exposure to air, put th casing in a refrigerated high-humidity room to remoisturize.

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