DE PL RU IT

Textile casings permeable to smoke

Viscoflex^® Smoke

Textile casings may absorb and let smoke and steam through

Applications

Product description
Conditions of storage
Method of use

Viscoflex^® Smoke

Product description

Viscoflex^® Smoke is a product intended to be used in both traditional and industrial meat processing. It is suitable for the production of smoked, smoked-parboiled, dried and ripening meat products.

Owing to the application of new properties of the material, the product may absorb and let smoke and steam through.

The main advantages:

An attractive visual design with decorative net
Variety of colourful seams and decorative net
The casings are ready to use without soaking
A confection sleeve or casing with a closed section
Permeability for smoke and steam
Possibility of clipping or manual strapping
A casing tightly fits the filling
An optimum ripening of product
Optimum shrinking properties
Casing can be easily removed
High mechanical strength
A natural, matt appearance of a product

Viscoflex^® Smoke

Conditions of storage

We recommend the following guidelines of storage for Viscoflex^® Smoke:

The casings must be stored in shady, dry and cool place, away from heat sources and freezing zones
Store in the original container at the temperature of 5-25°C and relative humidity not exceeding 75%
Use-by-date expires after two years from the date of manufacture

Viscoflex^® Smoke

Method of use

We hereby present you our instructions for use and heat treatment of Viscoflex^® Smoke casings:

After removing the packaging, the casings are ready to use
Place the casings on the funnel of the stuffer and fill them tightly, the casings overfill even up to 20%
Casings should be manually clipped with a manual clipper or hand tied
When clipping, select an appropriate size of a clipper not to damage the casing
The type of heat treatment depends on the specificity of a product
Sample heat treatment process:

SETTLING when the temperature of chamber is 50-55°C, recommended time is 30 minutes
DRYING at 55-65°C until the surface of a product is completely dry
SMOKING at 65°C until the desired level of smoking is achieved (recommended time is about 40 minutes)
PARBOILING at 78°C until the desired temperature in the core of a bar is achieved
COOLING with an intermittent shower water and then in a cold storage

In dried or semi-dried products do not use water cooling
Before distribution the products require packing in MAP or VAC