The all-rounder

Walsroder K flex is the economic all-rounder. The special polamide layer on the casing interior assures good meat cling which counteracts the formation of fat and jelly pockets. Its pliability, tensile properties, clipping performance, shrinkage and temperature resistance ensure trouble-free processing. Walsroder K flex is therefore just as suitable for manual sausage-making as it is for automatic sausage production. This heat-shrinking polymer casing is neutral in terms of both taste and odour.

Applications:

Walsroder K flex is fit for use throughout a temperature range from -18°C to +121°C. This allows all kinds of sausage and meat products to be processed, including sterilized (retorted, autoclaved) varieties. The stretch ratio selected for its manufacture makes the casing readily shrinkable for smooth-surfaced, tightly stuffed sausages. Walsroder K flex is therefore suitable for all types of cooked sausage and is equally ideal as a packing for other food and meat products.

With its low gas and water vapour transmission rates and thus also an ideal aroma barrier, even non-pigmented Walsroder K flex easily meets the retail shelf life requirements. Pigment colouring minimizes light transmission, thus enhancing the protection given to the product inside the casing.

You can download our product brochure on Walsroder K flex containing detailed information on sizes and colours available.

Downloads

• Delivery programme 2010 K flex.pdf (~15 KiB)