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Edible Collagen Casings

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Edible Collagen Casings EDIBLE COLLAGEN CASINGS Our wide variety of edible collagen casings has enjoyed great popularity world-wide for decades. Whether for processed, fresh, pre-cooked fried sausages or dry-cured snacks, every edible collagen casing from Viscofan is a classic. Air Dried Salami Australasian Fresh Bangers Braaiwors Beef Stick Beer Stick Black Pudding Bockwurst Bologna Boerswors Bratwurst Butchers Fresh Cabanossi Cervelat Chorizo Cooked Ham Cumberland Debreziner Doëwors En Cheong Fermented Products in Nets Fleischwurst Frankfurter Fresh HRI Grillwurst Ham Sausage Hard Salami Hot Dog Hungarian Salami Knackwurst Krakovskaya Ku Chien Landjäger Lap Cheong Lenki Makkarra Linguisa Liver Sausage Longaniza Lyoner Meat Roasts Meat Roulades Mini Salami Mortadella Netted Poultry Teewurst Netted Salami Ostravska Krakovskaya Pepper Stick Pepperoni Peppersalami Pork Loaf Premium Fresh Krakovskaya Pølser Salami Tipo Milano Smoked Ham Snack Stick Strasbourg UK/Irish Breakfast Varmkorv Wiener Our variety of tailor-made product finishes ensures the best processing on all machines. Edible collagen casings are ready to stuff. EDIBLE COLLAGEN CASINGS Shape, colour, shine, transparency, juiciness, bite… on tailor-made, multiple formats. Take your creations up to the next level! High casing resistance during the stuffi ng process. Constant and very uniform sizes to get an homogeneous fi nished product. Excellent organoleptic properties. Permeable to smoke and steam. Stand out for optimal smoking´s fl avour and colour. Possibility of printing to create a more personalized product. Ensure faster and cleaner production processes. Halal or Kosher versions available. Safety and hygiene Colours Thanks to an exhaustive traceability control and Our edible collagen casings are available in a wide a constant tracking of the manufacturing process, variety of colours, no doubt a great advantage to our products provide great safety and hygiene. differentiate and provide an attractive fi nal appearance to your products. High performance Crispy and tender Thanks to sticks´excellent size uniformity and Depending on the smoking cycle selected, it is possible consistency, productivity is constant and fi nal to produce very crispy sausages with very tender bite. performance is highly effi cient. Our ready to stuff We also add excellent properties for frying and sticks allow for high speed production. promote an appetizing appearance of the fi nal product. FRESH SAUSAGES DRY / DESCRIPTION PRODUCT COOKED FRESH CALIBER SHAPE COLOUR PROCESS CURED For food service fresh sausages (e.g. COLFAN-F 17 - 34 mm pork sausages) and dry sausages. For hand-linked fresh sausages. COLFAN-HL 21 - 28 mm For grill or pan. NDX-F 17 - 36 mm Fill directly in the natural For retail fresh sausages with high direction indicated transparency. NDC-M-FR 17 - 33 mm without prior soaking. For fresh or dry sausages TWL 17 - 32 mm (e.g. snack sticks). For fresh sausages with a SCC-B 19 - 32 mm natural curve. PROCESSED SAUSAGES DRY / DESCRIPTION PRODUCT COOKED FRESH CALIBER SHAPE COLOUR PROCESS CURED For cooked sausages COLFAN-P 13 - 32 mm clear (smoked or not) or dry sausages. For smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like NATUR 15 - 38 mm clear “Wiener“ or “Frankfurter“, or dry sausages that are currently made in natural gut. For cooked sausages ESC 34 - 47 mm clear (smoked or not) in large calibers. clear, yellow, For cooked or dry sausages, with salmon red, excellent caliber consistency. red, coral red, NDX 13 - 38 mm caramel, black Especially qualifi ed for high speed fresh bloom, fi lling machines. non-smoker, amber yellow Fill directly in the direction indicated For cooked sausages (smoked or without prior soaking. not) or dry sausages, with special NDC-M 16 - 28 mm clear elasticity needs. The cooking temperature should not exceed 74°C. clear, caramel, For snack products (e.g. beef sticks). NBC 12,5 - 19 mm red brown, maple For cooked, non-smoked sausages NDC-D 13 - 30 mm natural to be fried. For cooked sausages (smoked or clear, not) or dry sausages, with a natural NCC 23 - 43 mm non-smoker gentle curve. For cooked, non-smoked sausages to be fried, with a natural gentle curve. NCC-D 26 - 28 mm clear For cooked, smoked sausages, with a natural gentle curve. SCC 19 - 25 mm clear CLIPPING SMOKING COOKING Some of our edible collagen casings An excellent and perfectly balanced Following drying and smoking the feature high clip stability and easy permeability to smoke and steam ensures cooking temperature should not processing on all standard clip fi rst-class cultivation of fl avour and exceed 74°C for most of our types. machines. Please check with Technical aroma. The brilliant smoking performance Service to ensure proper selection. provides an impeccable optic. Not every caliber/colour combination is available. Printing not possible in all casing types. Please ask your country‘s distributor for the corresponding data sheet for detailed information. All data published corresponds to our present state of knowledge and is published without any liability. Viscofan reserves the right to make alterations and supplements as technology progresses. COLLAGEN LARGE CALIBER CASINGS Viscofan Large Caliber Collagen Casings for cooked and dry sausage in both straight and curved form are seamless casings made with high quality collagen. These casings give sausages just that typically appetizing appearance consumers are looking for. Our quality products offer advantages as yet unmatched, for processor and consumer alike. Air Dried Products Beerwurst Black Pudding Bologna Brown and Jelly meat Cervelat Cooked salami Golonkowa Górska Jatowcowa Kabanosy Kanapkowa Kaszubska Krakowska Lisiecka Liver & Paté sausage Liverwurst Loins Lomo ltalian and French type Salami Lyoner Mettwurst Mortadella Piwna Ring Bologna Salami Salchichón Suçuk Szynkowa Tatrzaríska Traditional polish Tyriolan Ham Zywiecka Whether in reels, cut pieces or shirred strands, our variety of tailor-made product finishes ensures the best processing on all machines. COLLAGEN LARGE CALIBER CASINGS For all products that need a traditional appearance, they are notable for their large size, and they are ideal for dry and cooked sausages. Good machinability products. Increase in productivity. Maturing properties ideal for the most traditional products. Excellent and perfectly balanced permeability to smoke. Good adhesion. Adjustable peeling levels depending on the fi nal product. Stuffi ng caliber consistency for a uniform production. Possibility of printing. High sanitary conditions. Mold development Adaptable curve size An excellent permeability and perfect balance ensures Our ring is designed to be used both in cooked and dry fi rst-class cultivation, especially in our casings R2L-D products. The different size options available are ideal and KOKO-R. to improve the settings and adapt the fi nal forms of the sausages. Clipping and tying RTS, ready to stuff Our collagen casings feature high clipping stability Our large caliber collagen is available in versions and easy-processing on all standard clip machines. ready to stuff, which do not need any treatment or They are also wonderfully easy to handle when tying to be soaked. by hand. STRAIGHT SAUSAGES DRY / DESCRIPTION PRODUCT COOKED SMOKABLE CALIBER SHAPE COLOUR PROCESS CURED For dry sausage and for R2L-D 32 - 110 mm clear, brown high-speed processing. clear, brown, For smoked cooked sausage. EW-D 42 - 100 mm mahogany, caramel clear, caramel, light mahogany, For smoked cooked sausage. KOKO-E 35 - 65 mm brown, onion, mahogany clear, caramel, For smoked cooked sausage. light mahogany, CLASS 45 - 65 mm Soak in 10% brine dark onion, For higher clipability. solution. onion (30 - 60 minutes) For dry sausage (type lomo). KOKO-L 60 - 90 mm clear clear, light mahogany, For dry sausage. KOKO-R 30 - 100 mm brown, caramel, onion For smoked cooked sausage. KLASSIK 43 - 75 mm clear For dry sausage with long R2 43 - 135 mm clear maturation time. CURVED SAUSAGES DRY / DESCRIPTION PRODUCT COOKED SMOKABLE CALIBER SHAPE COLOUR PROCESS CURED clear, mahogany, For smoked cooked sausage. EW-D-KD 32 - 58 mm salmon red, red For smoked and unsmoked Soak in 10% brine cooked sausage, and for dry clear, mahogany, KRANZDARM 33 - 58 mm salmon red, solution. spreadable products, caramel (10 - 60 minutes) (with built-in smoke fl avour). For curved dry sausage. R2L-D-KD 35 - 58 mm clear, brown For curved dry sausage in a RTS, Soaking is not KRA-R2L 34 - 38 mm clear small ring size. required. Shirred sticks: Soaking is not required. For smoked and unsmoked clear, red, black, ER 30 - 43 mm cooked sausage. caramel Cut pieces: Soak in 10% brine solution. (10 - 30 minutes) COOKING SMOKING MATURING Following drying and smoking the An excellent and perfectly balanced We recommend a continuous reduction of cooking temperature should not permeability to smoke and steam ensures temperature and relative humidity (r.h.) from exceed 75°C. Cool after cooking. fi rst-class cultivation of fl avour and approx. 22°C / 95% to 18°C / 85% (r.h.) at a low air aroma. The brilliant smoking performance fl ow rate (0,2 m/s - 0,5 m/s) over a period of 7-10 provides an impeccable optic. days. After maturing and for storage conditions of 16°C / 75-80% r.h. are recommended. The casing stays adhered to the product right the way through the maturing process, whilst at the same time guaranteeing excellent peelability from the fi nished product. Quick and easy peeling that makes the fi nished product look impeccable. Not every caliber/colour combination is available. Please ask your country‘s distributor for the corresponding data sheet for detailed information. All data published corresponds to our present state of knowledge and is published without any liability. Viscofan reserves the right to make alterations and supplements as technology progresses. COLLAGEN FOOD FILMS COFFI - COFFINET Collagen food film opens up a whole host of possibilities for new inspirations previously undreamt of, over and beyond the limits of traditional products.
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