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Polyamide sausage casing is designed for the production of all types of sausage products and hams. The composition of the casing includes: biaxially-oriented polyamide and polyethylene. The use of this type of casings allows you to increase the shelf life of the product (sausage) up to 120 days.
The range of the casings manufacturer includes two types of casings:
Barrier (impermeable)- a vapor-, gas -, or moisture-proof casing. It is suitable for the production of cooked sausages and hams that require a long shelf life (up to 120 days). In turn, barrier casings are divided into :
– Single-layer
– multi-layered (three, five and sevenlayers)
Casings are available in sizes from 28 to 150 calibers, and there is also a wide range of colors available to meet the manufacturer’s requirements.
Permeable – casing is permeable to steamо -, gas, and moisture. It is suitable for the production of all types of sausage products, where such an indicator as smoking is necessary. The casing allows you to get a product that is as close as possible in properties to the fibrotic membrane.
In the assortment of this type of casings, there are three main colors: colorless, light smoked and dark smoked. There is also a wide range of calibers from 40 to 60 mm.
To obtain a product with a smoked flavor and a light crust, special attention should be paid to heat treatment: drying should take place at a humidity of 0% and a temperature not lower than 700C, and smoking with a maximum humidity of 65-70% and a temperature not lower than 750C.