The smoke-permeable casings with controlled meat cling

Walsroder Fibrous Casings have stood the test of time through many decades. They are smoke-permeable and breathable, and their superb features include high size consistency, good machinability and high mechanical strength. Walsroder Fibrous Casings have optimum curing properties and a natural satin-matt finish.

Applications:

Walsroder Fibrous Casings were specially developed for the production of all types of dry sausage, cooked or scalded sausage, semi-dry sausage, smoked sausage, and for pressure-stuffed uncooked or cooked cured meat products. Graduated levels of impregnation provide the individual product lines with controlled meat cling properties. The range offers the ideal casing for every kind of sausage - from sliceable to spreadable: salami, teewurst and smoked ham sausage are just a few examples.

During smoking and drying, the casing conforms perfectly to any changes undergone by the sausage mix, giving the sausages their tightly stuffed appearance. Walsroder Fibrous Casings withstand all the stresses and strains they are subjected to. This facilitates processing by hand, by machine or on automatic equipment, even at high speeds. The casings stand up to clipping, hole-punching and pre-sticking, and they remain true to size.

The Walsroder Fibrous Casings range offers casings for endless sausage varieties, including unique specialities. The appropriate degree of meat cling can be selected from a well-devised, carefully graded system, which offers the best peeling characteristics for every different type of sausage.

You can download our product brochure on Walsroder Fibrous Casings which contains detailed information on the various meat cling grades, end-uses, sizes and colours. If your product is not among those listed, please contact us. We will be pleased to provide advice and we are sure to have a suitable casing for your sausage.

Downloads

• Delivery programme 2010 Fibrous Casings.pdf (~17 KiB)