Products
High quality products at the best economical value
NATURAL CASING/SALTED HOG CASING and SHEEP CASING
Natural casings are derived from the intestinal tract of farmed animals, are edible and bear a close resemblance to the original intestine after processing. The outer fat and the inner mucosa lining are removed during processing.
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Produce world-wide using intestines of pigs, sheep, goats, cattle and sometimes horses. Although the intestines were previously flushed, scraped and cleaned by hand, more recently, machinery has been used for large scale production.
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LENGTH :
*Short / Short – 1.5 to 2 Meters
*Long / Shorts – 2 to 4 Meters
*Long / Long – 4 and up
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DIAMETER:
*28/30 – Smoke/Reg. Longanisa
*36/40 – Bologna
*40/42 – Bologna
*44/46 – Bologna
Boilable Casing
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meant for production of sausages, hams, embutido, not requiring smoking.
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Properties
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Thermal stability
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Fat resistance
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Optimum adhesion to product
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Mechanical strength
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Elasticity
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Caliber evenness
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Perfect shrinkage
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Availability of almost any caliber and colors
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Availability of colorful flexographic printing
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Availability of automatic casing recycling on different equipment types
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Simplicity of casing preparation and storing Improvement of hygiene of sausage production
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Minimum weight losses of ready products during production and storing
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Considerable extension of the sausage shelf-life (up to 60 days)
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Remunerative price
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Collagen Casing
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Produced from the collagen in beef or pig hides, and the bones and tendons. It can also be derived from poultry and fish. The raw material for collagen casing is a hide split of cattle coat, which is received in the process of grain layer separation in tanneries.
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Collagen Sausage Casing Advantages
* Penetrability
* Thermo Setting Ability
* Clipping Ability
* Bacteriological and Ecological Cleanness
* Multi-purpose Quality
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Collagen Casing can be used in production of different types of sausages
* Cooked sausages
* Smoked Sausages
* Hotdogs
* Frankfurters
* Longanisa​
Polyamide Casings
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Barrier plastic frankfurter casing designed for production of all types of frankfurters, wieners, hot dogs, and mini-sausages like longganisa and skinless longganisa.
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Advantages
High barrier properties
The oxygen and water vapor transmission rate of the AMIPAK casing is much lower than that of collagen and cellulose casings, which provides for the following advantages:
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• minimal losses during the thermal processing (0–1,5%) and storage of frankfurters and wieners;
• excellent selling appearance of the finished products (no “wrinkles”) throughout the shelf life.
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Easy peel
can be used for the following applications:
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hot dog and frankfurters production with further peeling on automatic peeling equipment;
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hot dog and frankfurters production for storage and sale of end-product in casing.
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An easy-peel plastic casing permeable to process smoke and designed for production of all types of frankfurters, wieners, hot dogs, and mini-sausages. It is intended for finished products processable by means of automatic peelers.
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*Printing and Different sizes are available​
Shrink Bags
Bags that are designed for packaging of food products under vacuum or in a modified gas atmosphere.
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High-barrier bags designed for vacuum packaging, storage and sale of sausages, delicatessen, no-bone chilled meat, non-maturing cheeses; soft and brine cheeses, and sliced portion cheese
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Bags with improved optical properties (gloss, shine and transparency). For storing and sale of bone-free meat products.
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Designed for cooking of restructured hams and pressed meats which are stored and sold in the bag itself (without tearing off the bag) and for meat products, produced with sous vide method.
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bags for storing and sale of bone-in meat products, products with sharp edges and rough inclusions​.
Shrink Bags
Bags that are designed for packaging of food products under vacuum or in a modified gas atmosphere.
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Image​.1
High-barrier bags designed for vacuum packaging, storage and sale of sausages, delicatessen, no-bone chilled meat, non-maturing cheeses; soft and brine cheeses, and sliced portion cheese
Image.2
Bags with improved optical properties (gloss, shine and transparency). For storing and sale of bone-free meat products.
Image.3
Designed for cooking of restructured hams and pressed meats which are stored and sold in the bag itself (without tearing off the bag) and for meat products, produced with sous vide method.
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Image.4
bags for storing and sale of bone-in meat products, products with sharp edges and rough inclusions​.
OVEN-READY BAG/COOK-IN SHRINK BAG
Barrier heat-shrink bags for vacuum-packaging, storage, selling and cooking meat products in the oven.
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You can sell marinated semi-finished products. The consumer subjects the product to thermal processing at home without removing the bag.
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ADVANTAGES
*Withstands heat treatment with hot air and vapor or in microwave ovens
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*Provides long shelf life of the packaged products - either fresh or pre-cooked
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*Reduced cooking time – no need to prepare the product for thermal processing – no need to buy spices, sauces, cook-in pouches or foil, etc.
*The high heat resistance of the bag without any metal clips makes it possible to cook the packaged products without removing the bag
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*Clean ovens and pans
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*Juicy, tasty and attractive product for the consumer
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*Wider assortment of the supplied products: you can create new types of meat products
