FIBRAN 80 GAUGE 20 MTS BUNDLE – CASING

Description

Inedible casing S1.

Fibran artificial casings come from bovine origin split leather certified by the Ministry of Health and Consumption; they are authorised for human consumption in the international sausage industry market for cured and cooked sausages.

Pre-treatment of the casing:

– In order to obtain the optimum properties in the stuffing process, FIBRAN casings require pre-treatment in brine before use.

Preparation of the brine: Mix water between 20-25º C and fine salt at a concentration between 12.5 and 17.5% (w/w).

– Shake the brine well until the salt is completely dissolved; it is advisable to use an agitation system to speed up the process.

– If an antifungal agent is to be used to prevent the growth of bloom in the sausage, a second bath is recommended after stuffing, with antibiotics such as Pimaricin (the use of potassium sorbate weakens the physical properties of the collagen).

To maintain the functionality of Pimaricin, the bath must be buffered with sodium citrate (11 g per litre).

Time of immersion of the casing:

– Sticks: A minimum of 20 minutes.

– Pieces: 20-30 minutes.

– Hanks: More than 30 minutes.

– Bobbins: A minimum of 30 minutes (unwind before use).

Stuffing:

– FIBRAN S1 casing allows stuffing up to nominal calibre.

Miscellaneous considerations:

– Maintain the salt concentration during pre-treatment.

– Brine every day the casing is used.

– Do not let the casing dry outside the brine.

– Protect the FIBRAN casing from knocks and objects that could cut and/or puncture it.

Uses of the FIBRAN casing:

– For the production of cured products.

– Not recommended for cooking processes.