Luga-Bar Pro

PURPOSE

Luga-Bar Pro is mono-layer artificial casing, permeable for smoke, intended for manufacturing of all kinds of frankfurters, wieners and mini-sausages on the technology including stage of smoking.

Luga-Bar Pro casing differs by the increased terms of storage of finished goods and smaller wet losses at heat treatment and storage since has permeability for oxygen and water the pair is lower in comparison with natural and collagen casings.

COMPOSITION

Luga-Bar Pro 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

Shirred casing Luga-Bar Pro

Nominal caliber, mm

Type of casing

Type of shirring

Dimensions of shirred briquette, mm мм

Length of casing in shirred  briquette, m

Length of casing in packing box * , m

Quantity of packing boxes in one shipping box, pieces

Length of casing in one shipping box * , m

Gross weight, max, kg

Length of briquette (max)

External diameter of briquette (max)

Inner diameter of briquette (min)

16

A,P

rigid

245

18,0

9,5

25,0

1400

6

8400

12,0

17

19,0

10,5

25,0

1200

7200

12,0

18

20,0

10,5

25,0

1050

6300

12,0

19

21,0

11,5

30,0

1260

7560

11,5

20

22,0

11,5

33,34

1167

7000

12,0

21

24,0

12,5

33,34

1000

6000

12,0

22

24,0

12,5

33,34

1000

6000

13,6

23

26,0

13,6

35,8

1000

6000

13,7

24

27,0

13,6

35,8

895

5370

13,0

26

29,0

13,6

35,8

716

4296

12,0

28

31,0

18,0

30,0

540

3240

9,0

29

32,0

18,0

30,0

540

3240

11,0

30

34,0

18,0

33,34

600

3600

12,0

32

35,0

22,0

33,34

467

2800

10,5

34

37,0

22,0

33,34

467

2800

11,0

36

39,0

22,0

33,34

400

2400

11,0

* – dimensions of packing box (length хwidth хheight), mm:  255х165х130
* – dimensions of shipping box, mm:  510х280х275
Type A – shirred briquette with closed end;
Type P – shirred briquette with open end.
 

Luga-Bar Pro casing in rolls

Nominal 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

16 - 26

1500

5

7500

28 - 36

4

6000

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

Colours of Luga-Bar Pro casing

Colour

Code

1

Red

2.0

2

Pink

2.5

3

Bronze

7.0

4

Orange

3.0

5

Transparent

8.0

6

Smoke shades

Caramel

9.1

7

Salmon

9.3

8

Terracota

9.5

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 5. Full-color printing is available.

PROPERTIES AND ADVANTAGES

1. Permeability to smoke.

Permeability of Luga-Bar Pro to smoke, allows to include stage of smoking in production process of frankfurters and wieners. But Luga-Bar Pro 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.
  • Extended shelf life of finished products. Currently, the implementation period of manufactures in polyamide casing Luga-Bar Pro is 10 days.
  • Excellent presentation of finished products throughout the term of implementation.

2. Excellent physical and mechanical properties.

  • Allow to use Luga-Bar Pro casing with all types of stuffing equipment.
  • Provide efficient production of stuffing equipment.
  • Permit to overstuff the casing for increasing profitability of production.

3. Caliber stability.

Caliber stability of Luga-Bar Pro casing 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-Bar Pro casing 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 level of thermo-shrinkage.

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-Bar Pro casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

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

PREPARATION OF THE CASING

Luga-Bar Pro casing is ready for stuffing at any kind of stuffing equipment without soaking.
It is forbidden to soak Luga-Bar Pro casing, because it makes casing soft and can result in breaks during stuffing.

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

Luga-BarPro casing can be stuffed in any automatic equipment like Frank-A-Matiс, Super-Matic, as well as in machines with twister like Handtmann, Vemag, etc.
Stuffing should be done up to recommended diameter. Overstuffing exceeding may cause rupture of casing during thermal treatment or slicing while serving.
It is important to observe recommended stuffing diameter, which is determined by casing elasticity, consistence and pressure of meat stuff.
Stuffing horn should be strictly centered to twister and this centering should be checked before stuffing (still without casing) and during stuffing if something goes wrong.
Shirred briquettes should be oriented to stuffing tube as it shown on the scheme.
 

Puncture either of casing itself or onto product is forbidden.

RECOMMENDATIONS ON STUFFING TECHNOLOGY OF LUGA-BAR PRO CASING

Nominal diameter of casing, mm

Stuffing diameter, mm

Luga-Bar Pro

Outer diameter of stuffing horn, mm

№ of plastic chuck of Frank-A-Matic twister

min 15%

 

max 19%

 

16

17,5

18,5

8

17

17

18,5

19,5

8

17

18

19,5

20,5

8-9

17-18

19

20,5

21,5

9-10

17-18

20

21,5

22,5

10-11

18-19

21

22,5

23,5

11-12

20-21

22

23,5

24,5

12-13

20-21

23

24,5

25,5

12-13

22-23

24

25,5

26,5

12-13

23-24

26

27,5

28,5

12-13

28

28

30,5

31,5

14-16

28-29

29

31,5

32,5

14-16

28-29

30

32,5

33,5

14-16

29

32

34,5

35,5

14-16

29

34

35,5

36,5

14-16

29

36

37,5

38,5

14-16

29

HEAT TREATMENT of sausages

Optimum conditions for heat treatment of frankfurters and wieners are reached in automatic heat chambers in which it is possible to establish high humidity (70-80%) during smoking.

RECOMMENDED TECHNOLOGY OF THERMAL PROCESSING

 method 1

Stage

Temperature Т, °С

Humadity RF,%

Time τ, min

Smoking

60

70-80

10

Smoking

65

70-80

15

Smoking

70

70–80

30

Cooking till readiness

76-78

100

5-10

Total time

 

 

55-60

method 2

Stage

Temperature Т, °С

Humadity RF,%

Time τ, min

Heating

55

60

10

Drying

65

60

10-15

Curing with steam-smoke mixture

65

70–80

20

Curing with steam-smoke mixture

75

70-80

20

Cooking till readiness

76-78

100

5-10

Total time

 

 

70-80

Taste differentiation could be made by increasing or reducing time of smoking.
This regime of thermal treatment provides pronounced crust forming, succulence of frankfurters and wieners, easy pilling properties. Weigh losses are 3-4%.
 

Attention! Before the beginning of work with the Luga-Bar Pro it is recommended to service of Controlling of measuring instrument to check up serviceability of the gauge 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 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 centre of the product.

Air-cooling should be excluded. Draft influence is inadvisable – it can lead to wrinkle forming.

STORAGE AND TRANSPORTATION

Casing is supplied in cardboard packages wrapped into thermo-shrinkable polyethylene film. This way of packing provides safety of casing during storage and transportation.
Casing should be stored in dry warehouse, without direct sunlight, no closer one meter to heating devices, at temperature below 30°Сand relative humidity below 70-80 %.
Providing observing conditions of storage and transportation, casing can be stored and used for 12 months.
If casing happened frozen at temperature below 0°Сthen before using it should be readapted for 24 hours at temperature higher 5°С.
Unpacking of package with casing should be done right before using but not in advance.
Packages with casing and casing itself should be handled avoiding shocks.

APPENDIX

Example of profitability increasing with production of frankfurters and wieners in Luga-Bar casing due to increased overstuffing level.

Polyamide bi-axially oriented thermo-shrinkable casing Luga-Bar could be overstuffed for 8-12%.

1. If Luga-Bar casing 32mm, overstuffed for 8%, diameter of wiener will be 34,6 mm.

Approximate weight of 1 meter of wieners will be 667 gram.

2. If Luga-Bar casing, caliber 32 mm, overstuffed for 12%, diameter of wiener will be 35,8 mm.

Approximate weight of 1 meter of wieners will be 667 gram.

Difference in weight of 1 meter of stuffed wieners is 49 gram. Correspondingly:

1 km of stuffed casing - 49 kg;

10 km of stuffed casing – 490 kg;

100 km of stuffed casing – 4900 kg.

So, when overstuffing level increased to 12%, specific value of Luga-Bar casing in sub total prime cost of wieners production will be reduced, due to increased quantity of meat emulsion stuffed in certain quantity of casing.

On the other hand to stuff 10000 kilograms of meat emulsion in Luga-Bar casing with 8% overstuffing, we need 18713 meters of the casing, but with 11% overstuffing we need 18184 meters.

Saving is 529 meters of Luga-Bar casing.

This example shows that increased overstuffing level of Luga-Bar casing allows to reduce spending for it and as result to reduce prime cost of final products.

RATE OF APPLICATION OF LUGA-BAR POLYAMIDE CASING

Nominal caliber of casing, mm

Stuffing diameter of casing, mm

Rate of application of casing in meters per 1000 kg of meat stuff

16

17,5

5740

17

18,5

5225

18

19,5

4750

19

20,5

4320

20

21,5

3900

21

22,5

3540

22

23,5

3220

23

24,5

2950

24

25,5

2710

26

27,5

2460

28

30,5

1990

29

31,5

1855

30

32,5

1735

32

34,5

1520

34

36,5

1370

36

39,0

1235