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Price List for Fibrous Casings, used for Smoking and Cooking of Sausages [R and C] and Cured Meats [EZ]. Prices in € per 1,000 m Nominal size Stuffing size Fibrous R Fibrous C Fibrous EZ in mm RSD in mm uncoloured uncoloured uncoloured 40 43 290,00 € 305,00 € 305,00 € 42 45 290,00 € 305,00 € 305,00 € 45 48 300,00 € 315,00 € 315,00 € 50 54 315,00 € 335,00 € 335,00 € 55 58 335,00 € 355,00 € 355,00 € 60 65 350,00 € 370,00 € 370,00 € 65 70 360,00 € 380,00 € 380,00 € 70 76 395,00 € 415,00 € 415,00 € 75 82 410,00 € 435,00 € 435,00 € 80 88 425,00 € 450,00 € 450,00 € 85 94 445,00 € 470,00 € 470,00 € 90 101 460,00 € 485,00 € 485,00 € 100 109 490,00 € 515,00 € 515,00 € 105 115 505,00 € 535,00 € 535,00 € 110 122 515,00 € 545,00 € 545,00 € 120 133 540,00 € 570,00 € 570,00 € 130 139 600,00 € 630,00 € 630,00 € 140 147 620,00 € 655,00 € 655,00 € 150 156 650,00 € 685,00 € 685,00 € 165 172 740,00 € 780,00 € 780,00 €

Many other sizes are available, more than 80 in total. Please inquire for a specific stuffing diameter

R (Regular). The Cooked Sausage Casing with limited meat adhesion, as needed when making smoked sausages and semi-dry sausages. The casing will adhere to the sausage for a few days, before separating. The casing is also used for pre-shaped meat cuts, such as smoked dry hams, meat rolls, chicken rolls, turkey R hams and smoked meats, owing to its easy-peel properties.

C (Cling). The Dry Sausage Casing with extra strong sausage adhesion. This casing shrinks with the sausage without separating from it. This is especially required when the maturing time is more than a few days, like Pepperoni or Salami. The extra strong sausage adhesion eliminates any separation of gel and fat during the C cooking and smoking cycle, and during the fermentation period.

EZ. The Ham Casing with easy peel coating for extra easy, gentle casing release immediately after processing. The easy-peel coating prevents damage of the meat chunks when the casing is removed. Typical applications are cooked hams, re-structured meats, chicken rolls, turkey hams and all cured meat EZ products, including dry hams. Also, sausage products of strong casing adhesion need this casing, such as Blood & Tongue Sausage and Liver Sausage.

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Page 1 of 2. Offer may change without prior notice - 1 June 2021. friedrich ingredients | www.ingredients.de | (c) 2019 by friedrich gewürze Casing Colours Many different casing colours are available, from light smoky colour to deep mahagony colour which is often used for speciality salami sausages. Please inquire for any casing colour that could boost your sausage business.

Supply Form Reelstock in reels of 500 - 1,000 m on a cardboard core, no surcharge Tying Safety loop from 26 to 70 cm casing length: € 90.00 per 1,000 pcs (see photo below) Safety loop from 71 to 110 cm casing length: € 120.00 per 1,000 pcs Safety loop for casings of > Cal. 140 (any length): € 160.00 per 1,000 pcs Clip & Loop any length: € 180.00 per 1,000 pcs. However, in most cases, safety loop is a sufficient tying method. If in doubt, we will be pleased to submit sample casings. Shirring strands of 25 to 40 m: € 75.00 per 1,000 m Presticking free of charge for tied or shirred material. Re-winding of reelstock: € 25.00 per 1,000 m

Printing optional, up to 6 colours either side.

Discounts All discounts apply on the casing price and on the conversion charges: 5,000 m = 3% discount on casings and conversion charges 10,000 m = 5% discount on casings and conversion charges 20,000 m = 10% discount on casings and conversion charges 30,000 m = 15% discount on casings and conversion charges 50,000 m = 20% discount on casings and conversion charges 100,000 m = 25% discount on casings and conversion charges

Terms MOQ Not all casings are available in all colours and sizes. Usually, 1,000 m MOQ Availability In general, 4-6 weeks lead-time is sufficient.

Processing Soaking 30 minutes in luke-warm water is recommended, printed casings 1 hour. Proper soaking Information has direct influence on the quality of the finished sausage. Stuffing Fill tied up to the recommended stuffing diameter (RSD) Cooking, Fibrous casings are permeable to smoke, vapour and oxygen Smoking Chilling Shower sausages briefly, air-chill before removing to the cooler

Fibrous Casings are manufactured by