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BARRIER CASINGS TRANSFERRING SPICES

SpiceBar casings

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

Applications

Product description
Storage conditions
How to use?
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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.