Instruction of application

CASING INSTRUCTION FOR USE

Stage I: Soaking

casings must be soaked in a 10-15% salt solution in the temperature of 20 ± 5°C for 15 minutes before use; in case of ring casings solution temperature should be 25 ± 5°C;
in case of wrinkled casings soaking time should be extended for about 5 minutes;
in case of RTU and edible collagen casings casings soaking needs to be skipped;
during soaking the whole casing must be immersed in water;

Stage II: Filling

the casings should be stuffed on machines suitable with FABIOS technological requirements (hand and automatic filling machines);
you must remember to use the recommended fillings depending on the chosen size of the casing;

Stage III: Clipping or tying

Stage IV: Thermal treatment

in case of FG and FC, casings scalding temperature should not be higher than 75°C and smoking - 90°C;
in case of FGR and FGL casings, the maximal temperature of processing with cold smoke is 40°C;

Stage V: cooling or maturing

after finishing the scalding or smoking process, the meat products should be cooled instantly;
the cooling should allow the product to gain optimal temperature;
in case of FGR or FGL casings treated whit cold smoke, resting of the products is required;

Instruction of use of FABIOS collagen casings

DOWNLOAD PDF instruction of use of edible collagen casings JK, JP, JPH, EBP

DOWNLOAD PDF instruction of use of ring edible collagen casings FWJP, EBRP

DOWNLOAD PDF instruction of use of edible collagen casings FJR

DOWNLOAD PDF instruction of use of traditional collagen casings FG, FGR, FGRI, FGL

DOWNLOAD PDF instruction of use of easy-peel collagen casings FGP, FGPP

DOWNLOAD PDF instruction of use of ring collagen casings FW, FWP, FWR, FWRI

DOWNLOAD PDF instruction of use of collagen film FE

DOWNLOAD PDF instruction of use of RTU collagen casings