| Raw material |
The polyamide raw material is made from polymer supplied by BAYER, BASF, etc. |
| Used for |
For all cooked/boiled sausages with high and low temperature sterilized and molded sausages, mortadella, ham, etc. |
| Product Series |
C501 series: For low temperature cooked/boiled sausages and ham.
C503 series: For low temperature cooked/boiled sausages withmould, or stuffed sausages.
C504 series: For low temperature cooked/boiled sausages and it is a good substitute for natural smoked casings.
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| Advantages |
1. High barrier capability: high gas and moisture impermeability keeps long shelf life
2. Good meat adhesiveness, and easy peeling
3. High elasticity: Right shrinkage makes the sausage full and round, and give the sausage a glossy appearance.
4. Attractive brightness appearance.
5. High mechanical strength. |
| Color |
Different color choices can be produced upon request. |
|
| Printing |
Could be printed with 4 colors in front and 2 colors on the back side. |
| Size |
Casing Lay flat width: 60mm-200mm (see the size chart)
Thickness:(one slice) 50um-60um, 30um-35um |
|
| Way of Usage |
，To be used directly or to be soaked in below 20C water for 5 minutes.
，Filling with standard machines or by hand
，After sterilization, the sausages could be cooled by water or air
，For various shaped sausages/hams to be produced with mould,
over-filling should be within the limits.
，The sausage moulds should be cooled enough before next step. |
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