cellulose quick peel off sausage casings
Brand Dalong
PRODUCT DESCRIPTION
Multilayer polymer casing made from oriented polyamide and polyethylene, the worldwide standard for appetizing portion sausages. The straight casing is available in two versions differentiated by their elasticity. The ring casing can be adapted to the individual curving radius.
CALIBER RANGE
FROM 16 to 200mm
Calibers always refer to the filled diameter.
ALTERNATIVES
Standard elasticity APM/EM, caliber after cooking slightly higher than filling diameter.
Rigid casing ALM, caliber after cooking almost identical to filling diameter.
COLORS
Wide selection of colors as per color sheet.
PRINTING
From simple identification print to 7 color photographic designs.
On ring casings, the position of the print can be defined ( External, flank, internal)
CONVERSION
Reels,( ready- to- use) sticks
SHELF LIFE
Generally 36 months, printed reels 12 months
Presoaked sticks 6 months.
USAGE INSTRUCTIONS
Soak dry casings for at least 30 minutes, water temperature not higher than 40°C.
TECHNICAL DATA
Brand Dalong EP
PRODUCT INFORMATION
More and more meat products are peeled and sliced in house. The demand for suitable casings in this sector is increasing respectively. Casings for in-house peeling and slicing need different characteristics from those used for products on the self-service shelf. Dalong has developed an extensive range of products for these applications.
The most import characteristics of slicer casings are in general:
Exact Caliber from one end to the other, even for long and heavy logs.
Alternatively a flexible casing that adapts well to a rectangular or square metal mold.
In some cases the casing needs to be prestuck in order to fill whole muscle pieces without air inclusions.
The casing should not split during cooking, even when the temperature probe is set, since a large log of meat could be lost.
The casing should be peel off swiftly without leaving any meat residues on the film surface. The feature has particular importance when slicing machines are used.
PRODUCT DESCRIPTION
Three layers polymer casing from polyamide for applications where an accurate caliber is critical. The casing can be prestuck if required. Generally probe resistant during cooking. There is an easy-peel version.
Caliber Range
From caliber 16 to 200mm
The diameter measurement refers to the nominal caliber before stuffing, the casing is filled about 8% above the indicated caliber.
Colors
Transparent
CONVERSION
Reels, sticks
STORAGE TIME
Generally 36 months
USAGE INSTRUCTIONS
Soak casings for at least 1 hour, the temperature of the water is not critical.
TECHNICAL DATA
* Easy Peel off
* Can be boiled or steamed
* Can be clipped or twisted
* not Lossing weight of the sausage
* Price competitive
* Environmentally friendly materials
* from cal 16 to 30
* 25 meter/shirred tube
* Can be boiled or steamed
* Can be clipped or twisted
* not Lossing weight of the sausage
* Price competitive
* Environmentally friendly materials
* from cal 16 to 30
* 25 meter/shirred tube
Brand Dalong
PRODUCT DESCRIPTION
Multilayer polymer casing made from oriented polyamide and polyethylene, the worldwide standard for appetizing portion sausages. The straight casing is available in two versions differentiated by their elasticity. The ring casing can be adapted to the individual curving radius.
CALIBER RANGE
FROM 16 to 200mm
Calibers always refer to the filled diameter.
ALTERNATIVES
Standard elasticity APM/EM, caliber after cooking slightly higher than filling diameter.
Rigid casing ALM, caliber after cooking almost identical to filling diameter.
COLORS
Wide selection of colors as per color sheet.
PRINTING
From simple identification print to 7 color photographic designs.
On ring casings, the position of the print can be defined ( External, flank, internal)
CONVERSION
Reels,( ready- to- use) sticks
SHELF LIFE
Generally 36 months, printed reels 12 months
Presoaked sticks 6 months.
USAGE INSTRUCTIONS
Soak dry casings for at least 30 minutes, water temperature not higher than 40°C.
TECHNICAL DATA
| Permeability water Vaper | 4-6 g/m2* d |
| Permeability oxygen | 11-19cm3/m2*d*bar |
| Shrinkage(average) | 12% |
| Temperature range | -40°C to + 118°C |
Brand Dalong EP
PRODUCT INFORMATION
More and more meat products are peeled and sliced in house. The demand for suitable casings in this sector is increasing respectively. Casings for in-house peeling and slicing need different characteristics from those used for products on the self-service shelf. Dalong has developed an extensive range of products for these applications.
The most import characteristics of slicer casings are in general:
Exact Caliber from one end to the other, even for long and heavy logs.
Alternatively a flexible casing that adapts well to a rectangular or square metal mold.
In some cases the casing needs to be prestuck in order to fill whole muscle pieces without air inclusions.
The casing should not split during cooking, even when the temperature probe is set, since a large log of meat could be lost.
The casing should be peel off swiftly without leaving any meat residues on the film surface. The feature has particular importance when slicing machines are used.
PRODUCT DESCRIPTION
Three layers polymer casing from polyamide for applications where an accurate caliber is critical. The casing can be prestuck if required. Generally probe resistant during cooking. There is an easy-peel version.
Caliber Range
From caliber 16 to 200mm
The diameter measurement refers to the nominal caliber before stuffing, the casing is filled about 8% above the indicated caliber.
Colors
Transparent
CONVERSION
Reels, sticks
STORAGE TIME
Generally 36 months
USAGE INSTRUCTIONS
Soak casings for at least 1 hour, the temperature of the water is not critical.
TECHNICAL DATA
| Permeability water Vaper | 7-10 g/m2* d |
| Permeability oxygen | 6-8cm3/m2*d*bar |
| Shrinkage(average) | 10% |
| Temperature range | -40°C to + 100°C |