LC sausage casing
Collagen casing with lowered adhesion to mince; has properties easy removal from the sausage: recommended for forming cooked, cooked and smoked, semi-smoked sausages and smoked meats and sausages with vegetative additives.
Advantage of casing
— exceeds the natural casing on the elasticity, strength, bacterial purity;
— provides stability diameter of sausage products;
— steam-, gas permeability of the casing provides the penetration of the aromatic substances to the product during smoking, and saves products fragrance during all period of storage;
— the ability to heat shrinkage which helps you to retain the shape of the product during cooling and storage, excluding the formation of voids and broth swell in a sausage stick;
— allows you to get a taste of the traditional sausages, natural look of the product.
Types of collagen sausage casings: in rolls, sections, in the form of shirred tubes.
Casings diameters: 28,30,32,35,38,40,45,50,55,60,65,75 mm;