PURPOSE
Fibrostar Tis mono-layer artificial casing, permeable for smoke, intended for manufacturing of all kinds of sausages, soft cheese on the technology including stage of smoking. The goods in such casing has the best commodity appearance during all period of realization, nice specific taste and good aroma of smoking.
COMPOSITION
Fibrostar Tcasing, produced on the up-to-date technology by co-extrusion method, from high quality polyamide raw materials manufactured by leading polymer producers. All raw materials are certified for contact with foodstuffs.
ASSORTIMENT
|
Type of casing |
Length of casing in one roll, m |
Caliber, mm |
Caliber of shirred casing, mm |
Description |
|
Fibrostar T |
1000 |
29-60 |
29-60 |
The casing with the increased penetrability, easy-peel, dull surface |
Ring type of Fibrostar T casing
|
Type of casing |
Kind of casing |
Caliber, mm |
Caliber of shirred casing, mm |
Internal diameter of the ring, mm |
|
Fibrostar T |
Kranz150 |
29-45 |
32-45 |
120 |
|
Kranz200 |
29-60 |
32-60 |
160 |
Fibrostar T casing in rolls
|
Caliber, mm |
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 |
|
29-55 |
1000 |
3 |
3000 |
16 |
280х280х340 |
|
60 |
2 |
2000 |
12 |
Shirred Fibrostar T casing
|
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 (Calibers 32-60): 314х314х410
Colours of Fibrostar T casing
|
№ |
Color |
Code |
|
1 |
Transparent |
8.0 |
|
2 |
Light smoke |
9.1 |
|
3 |
Salmon |
9.3 |
|
4 |
Deep pink |
2.9.1 |
|
5 |
Deep Wine-colored |
2.9.2 |
|
6 |
Red-brown |
2.0.1 |
|
7 |
Dark walnut |
1.8 |
|
8 |
Chocolate |
1.3 |
|
9 |
Deep chocolate |
1.4 |
|
10 |
Brown |
1.9 |
|
11 |
Deep chestnut |
1.5 |
Casing can be printed onto one or both sides. Paints used for printing are permitted to 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 Fibrostar T to smoke, allows to include stage of smoking in production process of frankfurters and wieners.
2. After thermal treatment and cooling,the 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.
3. Excellent physical and mechanical properties.
- Allow to use Fibrostar T casing on all types of stuffing equipment.
- Provide efficient production of stuffing equipment.
- Permit to overstuff the casing for increasing profitability of production.
4. Caliber stability.
Caliber stability of Fibrostar T casingprovides excellent functioning of automatic and semi-automatic equipment and allows to plan casing consumption.
5. High level of thermo shrinkage.
Thermo-shrinkage properties ofFibrostar T casingis the best preventer against forming of fat and gel pockets as well as wrinkles, and they give organoleptic properties to final products.
6. 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 Fibrostar T casing is wider, in comparison with natural, cellulose and collagen casing.
7. Biological inactivity.
Polymide materials used for production of Fibrostar T casingare inert to bacteria and moulds. This property improves hygienic characteristics of casing and sausage production.
PREPARATION OF CASING
Soaking is executed in water at temperature +20…+25°С. The time of soaking should be not more than 3 minutes. It’s forbidden to soak casing in warm or hot water and to soak repeatedly once soaked, but unused casing.
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.
STUFFING
It is recommended to overstuff Fibrostar T 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 mm 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.
Fibrostar T casing is stuffed on automatic equipment, observing recommendations for using.
As a rule when working with polyamide casing it is necessary to rise stuffing pressure, therefore if clipping equipment were adjusted for collagen casing, it would be needed to increase braking and to select optimal density of the stick in order to reach recommended stuffing diameter.
While casing clipping it is necessary to keep instructions for used equipment and to hold test order to determine fitting size of clip. Fibrostar T casing 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 TREATMENT
|
Stages of thermal treatment |
Temperature Т, °С |
Relative humidity RF,% |
Time τ, minutes |
|
Warming-up |
55 |
50 |
15 |
|
Predrying (frying) |
65 |
40-45 |
25-30 |
|
Smoking |
67 |
65-70 |
15-20 |
|
Smoking |
70 |
35-70 |
15-20 |
|
Boiling until readiness |
76-78 |
100 |
Until readiness |
Taste differentiation could be made by increasing or reducing time of smoking. Thus the temperature of smoke forming should be constant.
This regime of thermal treatment provides pronounced crust forming, succulence of frankfurters and wieners, easy pilling properties. Weigh losses are 6-8%.
Cooling Frankfurters and wieners should be cooled immediately after cooking. Cooling could be made under running water, shower or spray unit with timer, up to 25-30°Сin the center of the product.
Air-cooling should be excluded. Draft influence is inadvisable – it can lead to wrinkle forming.