Traditional collagen casings FG, FC
Traditional collagen casings are our main product. They are being produced since the very beginning of FABIOS's operation which is for over 36 years now. They are appreciated by clients all over the world and acknowledged by our clients worldwide.
There are two types of casings: type FG and type FC. Applications of both types casings is the same. Type FC casings is more resistant to overfilling and temperature influence - that is why it is recommended for processed meat products that are scaled during thermal treatment.
Application:
These products are used in production of small, medium and big sausage and other processed meat products smoked and scalded, like:
- żywiecka sausage,
- krakowska sausage,
- szynkowa (ham sausage)
- golonkowa (knuckle sausage),
- kabanosy (smoked dried pork sausage).
These casings can be used for production of cheese.
Quality features:
- the products gain a natural appearance,
- they acquire a beautiful colour during smoking,
- they allow good penetration of flavors and aromas,
- they are permeable to water and steam,
- they are efficient in production,
- they are easy to print,
- they are resistant during filling and clipping.
Available calibers:
- from ø19 to ø 120 mm - type FG of traditional collagen casings
- from ø100 to ø120 mm – type FC of traditional collagen casings
Offered colours:
| natural | FG, FC |  |
| carmel | FGS, FCS |  |
| onion | FGC-2, FCC-2 |  |
| mahogany | FGC-3, FCC-3 |  |
| dark caramel |
FGC-7, FCC-7 |  |
| salmon | FGC-8, FCC-8 |  |
| plum | FGC-9, FCC-9 |  |
Packinging & services:
- on roles,
- in hanks,
- wrinkling in various length bars,
- perforation.
Instruction for use:
The application of FABIOS traditional collagen casings is a 5 stage: soaking, filling, clipping or tying, thermal treatment, cooling. Details of the mentioned staged are presented here.
Warranty period:
Traditional collagen casings have 18 months shelf life of application from production date.
