Walsroder K smok was specially developed for the production of spreadable dry sausage, liver sausage and scalded-type sausages in the small size range. In the case of Teewurst it noticeably reduces the amount of grease that normally oozes out, i.e. the area around the clip remains largely grease-free, including inside the secondary wrapper. The gentleman also caters obligingly to the needs of other foods that undergo intensive or cold smoke treatment.

Due to its high moisture, aroma and smoke permeability, Walsroder K smok is eminently suitable for smoke treatment. It has excellent meat cling properties. Its multilayer structure provides outward resistance to mechanical stresses and strains and also the necessary clipping strength. It is neutral in taste and smell and gives sausages a smooth and wrinkle-free appearance. K smok offers an extended shelf life - the food product will not dry out. The casing requires no soaking prior to stuffing. The multilayer structure provides added strength and size consistency, which are crucial for reliable processing.

Downloads

• Delivery programme 2010 K norm K smok K tech and Kranz.pdf (~17 KiB)