BARRIER CASINGS TRANSFERRING SPICES

SpiceBar casings

Original solution for customers requiring barrier features to produce meats in spice covering.

Applications

  • Block cured meats
  • Lasting and semi-lasting sausages
  • Offal cured meats
  • Ripening cured meats
SpiceBar casings

SPICEBAR CASINGS

Product description

SpiceBar is an innovative, original solution for customers requiring barriers features to produce meats in spice covering.

High stability and increased mechanical strength of the casing, combined with a clean production process and the ability to store the product in a cold storage for a long time – all that makes SpiceBar a revolutionary solution on the market of casings transferring spices.

MAIN ADVANTAGES:

  • High barrier attributes that result in elimination of losses in production process and extended shelf life of sliced products
  • High calibre stability over the entire length of the bar, ensuring a repeatable plaster diameter
  • Clean production process, eliminating the need to clean equipment after each application
  • More intensive aroma of products
  • High mechanical strength
  • Even and durable layer of spice covering on the entire casing
  • An excellent tool for optimizing the production process of sliced products in spice covering

SPICEBAR CASINGS

Storage conditions

We recommend that you keep the SpiceBar casing in the following conditions:

  • Store in the original container in a shady, dry and cool place, at 4-25°C and 40-60% relative humidity, away from heat and cold temperatures.
  • Shelf life: depends on the type of spice covering used (up to 8 months from the date of production).
  • When the original packaging is opened, remaining casings must be stored in sealed foil bags and cartons in order to maintain adequate humidity.

SPICEBAR CASINGS

How to use?

Instructions for use and technological notes:

  • The casing is ready for use after removing it from its packaging (the casing should not be soaked before use).
  • Put it on a stuffer’s funnel and fill it tightly, however, do not overfill the casing
  • Take care not to damage the surface of the spices during the filling process.
  • The product should be clipped by selecting the right size of clip and clamping pressure to avoid damage to the casing.
  • Recommended heat treatment in horizontal position
  • PARBOILING: chamber temperature 78oC until you get the desired temperature inside the generic bar centre
  • After thermal treatment, it is recommended to cool the product with an intermittent water shower.
  • After cooling, store the product in a cold storage, recommended temperature about 0oC
  • Remove the cover before slicing.

 

SpiceBar casings

Photo Gallery

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Customer service

Welcome

Our consultants answer your questions

Contact
Klaudia Maniak

Klaudia Maniak

Export Customer Service

TEL: +48 606 284 003

EMAIL: kmaniak@nomax.pl

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