CURVED ARTIFICIAL CASINGS FIBRAN – CALIBER 32 20 MT

Description

Inedible casing S1.

FIBRAN artificial casings come from cow split leather certified by the Ministry of Health and Consumption being authorized for human consumption in the market of the international pork industry for cured and cooked sausages.

Tripe pretreatment:

– To obtain the optimum properties in the process of stuffing, the FIBRAN casing needs a brine pretreatment before its use.

Brine preparation: Mix water 20-25º C and salt at a concentration of 12.5 and 17.5%.

– Shake the brine until the salt is completely dissolved; It is advisable to use some agitation system to accelerate the process.

– If you want to use an antifungal to prevent flower growth in the sausage, it is recommended to use a second wash after stuffing with Pimaricin antibiotics (the use of potassium sorbate weakens the physical properties of collagen).

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

Soaking time:

– Sticks: at least 20 minutes.

– Pieces: 20-30 minutes.

– Bundles: More than 30 minutes.

– Reels: At least 30 minutes (unwind before use).

Stuffing caliber: Nominal Caliber

Technical Sheet:

– Maintain salt concentration during pretreatment.

– Perform the brine every day of casing use.

– Do not dry the casing out of the brine.

– Protect from bumps and objects that can cut and / or pierce the FIBRAN casing.

FIBRAN casing uses:

– Preparation of cured sausages.

– It is not recommended for cooking processes.