Textile sausage casings
TYPE OF PRODUCTION:
Products in the shape of loaves:
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The most common and affordable shape of textile casings;
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Casing diameter can be from 50 to 160 mm, length from 250 to 500 mm;
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From one to eight outer seams are sewn along and decorative bandages across and diagonally across the casing.
Products in the shape of a sleeve:
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The closest to the modern production's requirements shape of production of
textile casings; -
This is the most economically reasonable shape of large-scale production;
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Sleeves with a diameter of 50 to 160 mm and a length of 5 meters.
Artificial products imitating the shape, size and color of intestines:
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These are the imitation textile stomachs and cattle guts which are widely used in the manufacture of Sülze, salcesones, pâtés, etc.
RECOMMENDATIONS FOR USE:
Fibrous casings in a spiral net are intended for the production of semi-smoked, boiled-smoked, smoked and cured sausages of a wide recipe range. Please take into account the purpose and features of the fibrous casings on which they are made when purchasing spiral nets by TM SEYM. It is not recommended to use shells for wet recipes with a free moisture content of more than 8%.
PRODUCT GALLERY
SOAKING:
It is recommended to soak the casings in a brine or antiseptic solution to prevent the development of unwanted micro flora in the production of cured and smoked sausages. For cooked-smoked, semi-smoked, cured and smoked sausages a casing made of black and white textile with a "mold" pattern is recommended.
