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:

There are ring variants of the given casing:

Luga-Light casing Pro and Pro M in rolls

Shirred Luga-Light casing type Pro and Pro M

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

Colours of Luga-Light casing type pro and Pro M

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

RECOMMENDED TECHNOLOGY OF THERMAL PROCESSING

 method 1

method 2

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.