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General Data Fibrous casings are used for a wide range of applications including boneless hams and other pieces of meat, as well as cooked or dried sausages. They are especially well suited to the manufacture of products which are intended for slicing. Colors
Fibrous casings can be supplied clear as well as coloured. Standard colours are: Treatments There are several types of Fibrous casings, each carefully designed to meet the requirements of the market. In addition to regular Fibrous, Fibrous casing types are:
EP Fibrous casings: recommended for the manufacture of smoked and unsmoked cooked products, when the casing is required to be easily peeled-off, Presentation Fibrous casings come in a variety of presentations to suit a number of different uses.
These presentations requiring soaking: These presentations are ready to use and do not require soaking:
SHIRMATIC® shirred, coming in extra long lengths (25 to 70 meters), as described in the SHIRMATIC Product Data Sheet, All Fibrous Casings are available in perforated version and with high quality printing. Use - Storage Store in a cool, dry place away from steam pipes or hot storage areas. Best storage temperatures are 15 to 20°C and ideal relative humidity is between 60 and 70%. Fibrous casings, except SHIRMATIC and ROLLMATIC Casing, must be soaked 30 to 60 minutes in hot water (30-40°C) before usage. As SHIRMATIC and ROLLMATIC Fibrous Casings are pre-moisturized, they do not require soaking before being used.
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