Luga-Fresh Form

PURPOSE

Luga-Fresh Form is five-layer artificial casing intended for manufacturing of all kinds of boiled sausages, hams in metal moulds of different configuration. This casing can repeater relief of used metal mould or grate precisely and keep it.

COMPOSITION

Luga-Fresh Form casing is produced according to unique technology by co-extrusion method, from high quality polyamide raw materials manufactured by leading polymer producers.

In five-layer structure of casing each layer bears certain function:

External layer consisting from polyamide, serves as a barrier against moisture and oxygen penetration.
Medium layer, consisting of ethylene copolymer, interferes with evaporation of moisture, that excludes losses in weight while cooking and storage of final product. It gives increased elasticity to the casing.
Internal polyamide layer, contacting to product, is biologically neutral, it possesses high resistance to food acids and fats.
Adhesive layers evenly distribute tension in multi-layer material.

All raw materials are certified to contact with foodstuffs.

ASSORTIMENT

Range of nominal diameter 35-80 mm.

Shirred Luga-Fresh From casing

Caliber, mm	Quantity of casing in one shirred briquette, m	*Quantity of briquettes in one shipping box, pieces**	Quantity of casing in one shipping box, m	Gross weight max, kg
35	30	54	1620	8
38	25	46	1150	8
40	30	42	1260	8
45	30	33	990	7
50	25	30	750	7
55	30	23	690	7
60	30	18	540	6
65	30	16	480	6
70	25	16	400	6
75	30	12	360	6
80	30	10	300	5

* - dimensions of packing box for caliber 30-110, мм: 314х314х410.

Luga-Fresh Form casing in rolls

Caliber, mm	Quantity of casing in one roll, m	Quantity of rolls in one shipping box, pieces	Quantity of casing in one shipping box, m	Gross weight max, kg	Dimensions of shipping box, mm
35-55	400	3	1200	12	280х280х340
60-80	400	2	800	8	280х280х340
35-55	800	2	1600	16	380х380х235
60-70		2	1600	20	380х380х340
75-80		1	800	19	380х380х235

Colors of Luga-Fresh Form casings

№	Color	Code
1	Brown	1.0
2	Chestnut	1.1
3	Wine-colored	1.2
4	Smoke	1.3
5	Deep chestnut	1.4
6	Red	2.0
7	Deep red	2.1
8	Rasberry	2.2
9	Rasberry	2.3
10	Red	2.4
11	Pink	2.5
12	Copper	2.6
13	Red	2.7
14	Pink	2.8
15	Light-pink	2.9
16	Rose	2.10
17	Rose	2.10.1
18	Ginger	3.1
19	Carrot	3.2
20	Carroty	3.3
21	Carroty	3.4
22	Yellow	4.0
23	Yellow	4.1
24	Yellow	4.2
25	Yellow	4.2.1
26	Gold	5.0
27	Gold	5.1
28	Deep gold	5.2
29	Deep gold	5.3
30	Gold	5.4
31	Gold	5.5
32	Silver	6.0
33	Bronze	7.0
34	Bronze	7.0.1
35	Transparent	8.0
36	Pink	8.2
37	Smoke	9.0
38	Smoke	9.2
39	Black	10.0
40	White	11.0
41	White	11.0.1
42	Cream	11.1
43	Light-cream	11.2
44	Light-beige	11.3
45	Blue	12.0
46	Green	13.0

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

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

PROPERTIES AND ADVANTAGES

1. High elasticity.

Developed casing possesses unique correlation of physicomechanical characteristics and thermo-shrinkage properties in longitudinal and cross axes.

2. High barrier properties.

Permeability of Luga-Fresh Form casing for oxygen and water vapor is in dozen times less than in collagen and cellulose casing. It brings following advantages:

Minimal losses during thermal treatment and storage of frankfurters and wieners.
Prolonged shelf life of sausage. Shelf life of final products packed in polyamide casing Luga-Fresh Form is 60 days.
Attractive appearance of final product during whole period of shelf life.

3. Excellent physic-mechanical properties.

Allow to use Luga-Fresh Form casing on all types of automatic clipping machines and manually.
High mechanical durability combined with elasticity guarantees rupture absence during stuffing, clipping and boiling.
Provide efficient production of stuffing equipment.
Permit to overstuff the casing for increasing profitability of production.

4. High level of thermo-shrinkage.

Thermo-shrinkage properties ofLuga-Fresh Form casingis 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 sausages in Luga-Fresh Form casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

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

PREPARATION OF CASING

Process of preparation of casing for stuffing is simple and takes not too much time. It consists of soaking only.

In order to provide good elasticity while stuffing casing should possess sufficient humidity there to its preliminary soaking is made.

Soaking is executed in water at temperature 20-25°С.

Time of soaking:

Sections of casing – not less than for 50 minutes.
Shirred briquettes – not less than for 60 minutes.

When soaking Luga-Fresh Form casing should be completely submerged in cold water. For achievement of uniform soaking it is necessary to open the ends of the casing sections and to moisten ones inside. Shirred briquettes in netting should be soaked in cold water too. When this procedure netting should not be taken off.

Correct soaking gives to casing additional elasticity, coupled with high durability, which makes easy stuffing process.

It is forbidden:

1. To soak casing in warm or hot water.

2. To soak repeatedly once soaked, but unused casing.

MEAT STUFF COMPOSITION

As Luga-Fresh Form casing is impermeable to moisture, so when preparing the stuff it is recommended to lower quantity of water by 10% in comparison to norm for natural and cellulose casing. More precise needed quantity of water can be determined by accounting of kind and characteristic of meat.

STUFFING

In order to avoid damage of casing, it is necessary to be sure that processing equipment has no rough edges. Puncture either of casing itself or onto product is forbidden.

It is necessary to select caliber of the casing and quantity of fed meat stuff, depending on size and configuration of mold. It guarantees excellent appearance of final product.

Casing is clipped and laid in mold, then pressed with cover up to the highest possible effort.

Recommendations for selecting of casing depending on size of the mold is submitted in the table.

Percentage and dose of meat stuff should de selected, depending on length of mould. It is done in order to fill the mould fully, but not to exceed recommended percentage of overstuffing.

The table of the determinator of the diameter of the used shell

Volume of mold, liter	Caliber of casing, mm	Percentage of stuffing
till0,5	35-50	50-90
0,5 – 1	55-65
1 – 2	65-80

THERMAL TREATMENT

Thermal treatment of sausage products is intended for destroying of bacteria spoiling the product. This stage is applied to give needed color, specific texture and taste to final product.

During thermal treatment of sausage it is necessary to pay attention to the following:

Temperature of environment in chamber.
Relative humidity of environment in chamber.

Thermal treatment of sausage products in Luga-Fresh Form casing is similar to treatment of such kind of product covered by other polyamide casings and it is held by traditional way.

RECOMMENDED TECHNOLOGY OF THERMAL TREATMENT

method 1

CURING → DRYING → BOILING →SHOWERING →COOLING

CURING: for 2 hours at 0...+2°Сin curing chamber.
DRYING: from 30 till 100 minutes depending on diameter of the product, at +60°Сand 25% relative humidity.
BOILING: at +80…+82°Сand 100% relative humidity until readiness of the product.
SHOWERING:for 20-40 minutes by cold water until getting +20°С.
COOLING: up to +5°С: after cooling moulds should be opened and sausage sticks should be picked up.

method 2

CURING → STEAM HEATING → BOILING →SHOWERING →COOLING

CURING: for 2 hours at 0...+2°Сin curing chamber.
STEAM HEATING: at temperature +40°С, for 20 minutes, and 100% relative humidity; at temperature +50°С, for 20 minutes, and 100% relative humidity; at temperature +60°Сand 100% relative humidity until getting +67°Сin centre of the stick.
BOILING: at +80…+82°Сand 100% relative humidity until getting +72°Сin the centre of the stick.
SHOWERLING - COOLING: after thermal treatment moulds should be intensively cooled by cold water, then their cooling in curing chamber is executed up to +5°С; after cooling moulds should be opened and sausage sticks should be picked up.

STORAGE AND TRANSPORTATION

Luga-Fresh Form casing should be in manufacturer’s packages on racks, avoiding shocks, in closed, dry clean warehouse without foreign smell and direct sunlight, at relative humidity below 70%, not close one meter to heating devices, at temperature below +25…+30°С.

Packages with casing should be kept in conditions without moisture, vapor and wetting.

Warehouse should satisfy the requirements of sanitary and hygienic regulations for meat processing industry.

When stacking the rolls of casing, it is required to use separator between faces of rolls.

The rolls should be unwounded carefully in vertical position in order to prevent scratching of folded edges of casing.

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.

APPENDIX

Scheme of using Luga-Fresh, Luga-Light Pro casings on semi-automatic stuffers

Quatas of Luga-Fresh N, Luga-Fresh T, Luga-Fresh T1, Luga-Fresh N1 casings composition

Nominal diameter, mm	Stuffing diameter, mm	Consumption in meters per 1000 kg
45	49,5	770
50	55,0	624
55	60,5	516
60	66,0	433
65	71,5	369
70	77,0	318
75	82,5	277
80	88,0	244
85	93,5	216
90	99,0	193
95	104,5	173
100	110	156
105	115,5	141
110	121,0	129
115	126,5	118
120	132,0	108

Colors of Luga-Fresh N, Luga-Fresh T, Luga-Fresh T1, Luga-Fresh N1, Luga-Fresh Kranz sausage casings

№	Colors	Code
1	Brown	1.0
2	Chestnut	1.1
3	Wine-colored	1.2
4	Smoking	1.3
5	Deep chestnut	1.4
6	Red	2.0
7	Deep red	2.1
8	Raspberry	2.2
9	Raspberry	2.3
10	Red	2.4
11	Rose-colored	2.5
12	Copper	2.6
13	Red	2.7
14	Rose-colored	2.8
15	Light rose-colored	2.9
16	Rose	2.10
17	Rose	2.10.1
18	Ginger	3.1
19	Carrot	3.2
20	Carrot	3.3
21	Carrot	3.4
22	Yellow	4.0
23	Yellow	4.1
24	Yellow	4.2
25	Yellow	4.2.1
26	Gold	5.0
27	Gold	5.1
28	Deep gold	5.2
29	Deep gold	5.3
30	Gold	5.4
31	Gold	5.5
32	Silver	6.0
33	Bronze	7.0
34	Deep rose	7.0.1
35	Transparent	8.0
36	Pink	8.2
37	Smoking	9.0
38	Brown	9.2
39	Black	10.0
40	White	11.0
41	White	11.0.1
42	Cream	11.1
43	Light cream	11.2
44	Light beige	11.3
45	Deep blue	12.0
46	Green	13.0

Colors of Luga-Fresh Sinuga, Luga-Fresh Gli

№	Colors	Code
1	Brown	1.0
2	Chestnut	1.1
3	Wine-colored	1.2
4	Smoking	1.3
5	Deep chestnut	1.4
6	Red	2.0
7	Deep red	2.1
8	Raspberry	2.2
9	Raspberry	2.3
10	Red	2.4
11	Rose-colored	2.5
12	Copper	2.6
13	Red	2.7
14	Rose-colored	2.8
15	Light rose-colored	2.9
16	Rose	2.10
17	Rose	2.10.1
18	Ginger	3.1
19	Carrot	3.2
20	Carrot	3.3
21	Carrot	3.4
22	Yellow	4.0
23	Yellow	4.1
24	Yellow	4.2
25	Yellow	4.2.1
26	Gold	5.0
27	Gold	5.1
28	Deep gold	5.2
29	Deep gold	5.3
30	Gold	5.4
31	Gold	5.5
32	Silver	6.0
33	Bronze	7.0
34	Deep rose	7.0.1
35	Transparent	8.0
36	Pink	8.2
37	Smoking	9.0
38	Brown	9.2
39	Black	10.0
40	White	11.0
41	White	11.0.1
42	Cream	11.1
43	Light cream	11.2
44	Light beige	11.3
45	Deep blue	12.0
46	Green	13.0

Recommendations for Luga-Fresh casings stuffing

Luga-Fresh N, T, N, N1		Rolled product	Shirred briquette
Nominal diameter, mm	Stuffing diameter, mm	Stuffing horn (outer diameter), mm
30	31,8-33,6	28	22
35	37,1-39,2	28	22
38	40,3-42,5	28	22
40	42,4-44,8	28	22
45	47,7-50,4	28	25
50	53-56	36	36
55	58,3-61,6	36	36
60	63,6-67,2	36	36
65	68,9-72,8	36	36
70	74,2-78,4	48	48
75	79,5-84	48	48
80	84,8-89,6	48	48
85	90,1-95,2	48	48
90	95,4-100,8	48	48
95	100,7-106,4	48	48
100	106,0-112,0	48	48
105	111,3-117,6	48	48
110	116,6-123,2	48	48
115	121,9-128,8	60	-
120	127,2-134,4	60	-
130	137,8-145,6	60	-
140	148,4-156,8	60	-
160	169,6-179,2	60	-
170	180,2-190,4	60	-
180	190,8-201,6	60	-
190	201,4-212,8	60	-
200	212,0-224,0	60	-

Recommended models of clipping machinery during working with Luga-Fresh casings

Clipping machine	Model	Casing’s caliber	No (size) of clip	No (size) of matrix
TECHNOPACК	KDC/DCA-E200	60 - 75	Е 232	5.0/3.8 (давление)
	Серия 200	45 - 50	Е 210, Е 212
		55 - 60	Е 220, Е 222
		65 - 80	Е 222
	Серия 400	55 - 105	Е 410
	Серия 400	110 - 120	Е410, Е420
POLI –CLIP	FCA – S 3451 3441 3461	45 - 50	15/7 (5 X 1,25)
			15/7 (5 X 1,5)
			18/7(5 X 1,5 L)	18-7А/18-7
		55 - 60	15/8 (5 X1,5)
		55 - 60	18/7(5 X1,5 L)	18-7А/18-7
		65 - 70	15/8 (5 X1,5)
		65 - 70	18/9(5 X2)	18-9
		75 - 85	15/8 (5 X1,5)
			15/9 (5 X1,5) (1,75)
			18/9(5 X2)	18-9
		90 - 105	15/9 (5 X1,5) (1,75)
		90 - 105	15/10 (5 X1,75) (2,0)
		110 - 120	15/10 (5 X1,75) (2,0) 15/11 (5 X1,75) (2,0)
	FCA– 3401, 3411	50 - 65	15/8 (5 Х 1,5 L)	4 AU 15 – 10
	FCA– 3401, 3411	70 - 75	15/9 (5 Х 1,75 L)	4 AU 15 – 10
	Серия 500 – 600	45 - 50	628, 632
		55 - 70	632, 638
		75 - 80	638
	Серия 700 - 800	55 - 60	735
		65 - 70	735, 740
		75 - 105	740 - 848
		110 - 120	740 , 744, 848
ALPINA	DKF – 15	45 - 50	15/7 (5 X 1,25)
			15/7 (5 X 1,5)
			18/7(5 X 1,5 L)	18-7А/18-7
		55 - 70	15/8 (5 X1,5)
		75 - 80	15/8 (5 X1,5)
		75 - 80	15/9 (5 X1,5) (1,75)
		90 - 105	15/9 (5 X1,5) (1,75)
		110 - 120	15/10 (5 X1,75) (2,0)
		110 - 120	15/11 (5 X 1,75) (2,0)
	DKF – 18	45 - 65	18/7(5 X 1,5 L)	18-7А/18-7
	DKF – 18	60 - 90	18/9 (5 X2)	18-9
	DKF – 1061	45 - 50	2,4	2,4
		55 - 60	2,6/2,8	2,4/2,8
		65 - 70	2,8	2,4/2,8
		75 - 80	2,8	2,8
		90 - 105	2,8-3,0	2,8
		110 - 120	3,0	2,8 -3,0
КОМPО		45 - 50	12, 14
		55 - 60	14, 16
		65 - 70	16
		75 - 80	16