VISMAX® Casings Europe

General Data

VISMAX Casing is a multilayer polyamide casing notable for its excellent shrink performance and superior gas barrier properties.

Features of VISMAX Casings include:
• Excellent shrink for a wrinkle-free final product
• High barrier properties for maximum cooking yields and extended shelf life
• Exceptional diameter control
• Meat adhesion levels available to minimize purge and optimize surface appearance
• Outstanding machinability, usable on all stuffing/clipping machines
• Tear resistance during mechanical slicing

Applications

VISMAX Casings are suitable for all kinds of cooked sausages like:
• Mortadella type sausages
• Jagdwurst
• Cervelas
• Bierschinken
• Lyoner
• Saucisson à l'ail
• Extrawurst
• Krakauer
• Molded Hams
• Poultry sausages

Because of its superior gas barrier properties, VISMAX Casing is particularly recommended for:
• Liver sausages
• Sausages containing blood (black pudding or Blutwurst)

Colours (Available in gloss or matt finish)

• Clear
• White
• Black
• Red
• Red Opaque
• Red Highly Transparent
• Suntan
• Fumè
• Yellow Opaque
• Blue Highly Transparent
• Silver Opaque

Other colours could be made available on request - please contact your Viskase sales representative.

Presentations

VISMAX Casings can be supplied as:
Flat stock in reels,
Flat stock in bundles,
Cut pieces,
Shirred,
Printed in up to 6 colours.

USAGE

VISMAX Casings come ready to use from the carton. Generally no presoaking in water is required. Shirred casings are designed for use on all automated stuffing machines.

If presoaking is desired soak using room temperature water (80°F or 26°C maximum) for no more than 30 seconds. Do not soak in hot water, the casing will shrink.

Storage and Handling

Store VISMAX Casing in a cool and dry place away from steam pipes, warm storage areas or direct sunlight. Recommended storage temperature: 4 - 24 °C.