Luga-Light Pro and Pro M

PURPOSE

Luga-Light casing type Pro and Pro M – is mono-layer artificial casing, permeable for smoke, intended for manufacturing of all kinds of half-smoked and boiled-smoked sausages, boiled sausages, smoked soft cheeses according technology, that includes the stage of smoking. The distinctive features of this casing are increased shelf life of ready goods and permeability to oxygen and vapor in comparison to collagen and cellulose casing.

Luga-Light Pro M casing creates effect of a matte surface of the product, matte of the casing creates a fine packing of finished goods.

COMPOSITION

Luga-Light casing is produced according to up-to-date technology by co-extrusion method, of high quality polyamide raw materials manufactured by leading polymer producers. All raw materials are certified for contact with foodstuffs.

ASSORTIMENT

Luga-Light casing is subdivided into the following types:

Type of casing

Length of casing in one roll, m

Caliber, mm

Caliber of shirred casing, mm

Description

Luga-Light Pro

1000

29-60

32-60

Glossy surface, increased adhesion

Luga-Light Pro M

1000

29-60

32-60

Standard, increased permeability with matte effect and improved peeling

There are ring variants of the given casing:

Type of casing

Kind of casing

Caliber, mm

Caliber of shirred casing, mm

Internal diameter of the ring, mm

Luga-Light Pro

Kranz150

29-45

32-45

120

Kranz200

29-60

32-60

160

Luga-Light Pro M

Kranz 150

29-45

32-45

120

Kranz200

29-60

32-60

160

Luga-Light casing Pro and Pro M in rolls

Calibermm

Length of casing in one roll, m

Quantity of rolls in one shipping box, pieces

Length of casing in one shipping box, m

Gross weight max, kg

Dimensions of shipping box, mm

32-55

1000

3

3000

16

280х280х340

60

2

2000

12

Shirred Luga-Light casing type Pro and Pro M

Caliber, mm

Length of casing in one shirred briquette, m

Quantity of shirred briquets in one shipping box * , pieces

Length of casing in one shipping box, m

Gross weight max, kg

32

35 (40)

56

1960 (2240)

5 (6)

35

54

1890 (2160)

5 (6)

38

46

1610 (1840)

5 (6)

40

42

1470 (1680)

5 (6)

45

33

1155 (1320)

4 (5)

50

30

1050 (1200)

4 (5)

55

23

805 (920)

4 (5)

60

18

630 (720)

4 (5)

* – dimensions of shipping box (length хwidth хheight), mm  314х314х410

Colours of Luga-Light casing type pro and Pro M

Color

Code

1

Deep chestnut

1.8

2

Deep wine-colored

2.9.2

3

Wine-colored

2.9.1

4

Red

2.0

5

Red-brown

2.0.1

6

Terracotta

9.5

7

Salmon

9.3

8

Deep bronze

7.0.1

9

Bronze

7.0

10

Chestnut

1.6

11

Deep gold

5.3.1

12

Gold

5.3

13

Gold 2

5.5

14

Light gold

5.1

15

Mahogany

1.5

16

Light smoke

1.7

17

Milk

8.0.1

It is possible to make one- or two- side printing. Paints used for printing are permitted co contact with food and they are resistant to mechanic action, fat and boiling.

Quantity of printed colors – from 1 up to 6. Full-color printing is available.

PROPERTIES AND ADVANTAGES

1. Permeability to smoke.

Permeability of Luga-Light casing typePro andPro M to smoke,allows to include stage of smoking in production process of sausage, but at the same time casing has lower permeability to oxygen and vapor in comparison to collagen and cellulose casing. It brings following advantages:

  • Minimal losses during thermal treatment and storage of frankfurters and wieners.
  • Prolonged shelf life of frankfurters and wieners.
  • Attractive appearance of final products during whole period of shelf life.

2. Excellent physical and mechanical properties.

  • Allow to use Luga-Light casing typePro andPro M casing on all types of automatic clipping machines.
  • Provide efficient production of stuffing equipment.
  • Permit to overstuff the casing for increasing profitability of production.

3. Caliber stability.

Caliber stability of Luga-Light casing typePro andPro M provides excellent functioning of automatic and semi-automatic equipment and allows to plan casing consumption.

4. High level of thermo shrinkage.

Thermo-shrinkage properties ofLuga--Light casing typePro andPro M is the best preventer against forming of fat and gel pockets as well as wrinkles, and they give organoleptic properties to final products.

5. High thermo-resistance.

Casing is resistant not only to high temperature, but also to its lasting effect. That is why the range of thermal treatment of frankfurters and wieners in Luga-Light casing type Pro and Pro M is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

Polymeric materials used for production of Luga-Light casing typePro andPro M are inert to bacteria and moulds. This property improves hygienic characteristics of casing and sausage production as well.

PREPARATION OF THE CASING

Soaking of Luga-Light casing typePro andPro M is executed in water at temperature 20-25°Сbefore stuffing. Time of soaking must be not more then 10-15 minutes. It is forbidden to soak casing in warm and hot water.

MEAT STUFF COMPOSITION

When preparing the stuff, quantity of water should be the same as for natural and cellulose casing. More precise needed quantity of water can be determined by accounting of kind and characteristic of meat (ratio of flash to fat), rate of overstuffing, type and amount of stabilizing, binding, emulsifying and preserving ingredients, adjusting of stuffing equipment, etc.

It is necessary to take into account, that the maintenance in meat-stuff of collagen and binding substances, such as a flour, starch, vegetative fiber is higher, but the superficial crust on sausage products after heat treatment will be less expressed.

STUFFING

It is recommended to overstuff Luga-Light casing typePro andPro M casing for 8-12% bigger than nominal diameter (nominal diameter means before soaking) in order casing shows its best properties.
For example, recommended stuffing diameter for casing of caliber 40 is 44-45 mm.
Overstuffing more than recommended diameter may cause to casing rapture while boiling or cutting of final product.
Puncture either of casing itself or onto product is forbidden.
Luga-Light casing typePro andPro M can be stuffed both on automatic equipment and manually, under the stipulation that recommendations for using observed.
While casing clipping it is necessary to keep instructions for used equipment and to hold test in order to determine fitting size of clip. Luga-Light casing typePro andPro M can be sealed either by metal or plastic clip. The clips should be fastened very tightly in order to prevent their slipping. During binding or clipping stuff pressing is not allowable.

RECOMMENDED TECHNOLOGY OF THERMAL PROCESSING

 method 1

Stages

Temperature Т, °С

Humadity RF,%

Time τ, min

Smoking

60

75-85

10

Smoking

65

75-85

15

Smoking

70

75-85

40

Boiling till readiness

76-78

99

5-40 depends on caliber

Total time

 

 

70-75

method 2

Stages

Temperature Т, °С

Humadity RF,%

Time τ, min

Heating

55

60

10

Drying (frying)

65

60

20-25

Curing with steam-smoke mixture

65

75-85

20

Curing with steam-smoke mixture

75

75-85

20

Boiling till readiness

76-78

99

5-10

Total time

 

 

80-90

At such modes of heat treatment on sausages the strongly pronounced crust is formed, sausage keeps juiciness, is perfectly cleaned. Thermal losses at the different enterprises have made 3-4%.

Attention! Before the beginning of work with the Luga-Light casing type Pro and Pro M it is recommended to service of Controlling of measuring instrument to check up serviceability of the gauge of the control of humidity and presence of submission of a moisture during smoking in the chamber or in smoke tender unit.

In a case if humidity during smoking production will be below specified values permeability of the casing is sharply reduced, that can lead to undesirable result.

Cooling When sausage boiling in Luga-Light casing typePro andPro M is over it is necessary to cool it immediately. To hold cooling is possible in three ways: using running water, shower or spray unit with timer. To keep cooling up to +25…+30°Сin the center of the stick.

Cooling by cold air to apply is forbidden. It is necessary to exclude influence of drafts on finished goods before full cooling sausages as it can lead to formation of wrinkles on a surface of a product.

STORAGE AND TRANSPORTATION

The casing is delivered in the boxes packed in thermo-shrinkable polyethylene film and providing safety of the casing at transportation and storage.
It is necessary to store casing in the dry placement protected from hit of direct solar beams, on distance not less than 1 m from heating devices, at temperature is not higher 30°Сand relative humidity no more than 70-80%.
At observance of conditions of storage a period of casing shelf-life makes 12 months.
If casing happened to be kept at temperature below 0°Сthen it should be readapted by storing during 24 hours at temperature higher +5°С.
To open packing follows only before use of the casing.
 
Boxes with the casing should not be exposed to impacts.