Fibrous casings, also known as faser casings, are composed of cellulose and reinforced with a fiber layer. This combination results in extremely strong casings suitable for smoked, cooked, dry sausages, and ham products. Fibrous casings are considered the most versatile casings in the food industry. Depending on the application and production, the casings can be fully customized.
Advantages of fibrous casings:
- Fully adaptable to your preferences
- Available in various variants:
- Brilliant: for extra shine
- Glide: with a smooth interior for easy peeling, suitable for coarse meat pieces
- Preserve: anti-fungal
- Max: with an extra-large diameter for larger stuffing horns
- Various adhesion levels (adhesive, easy-peel, with/without coating)
- Available in 90 colors
- Possible to print on
- Smoke-permeable for smoking, aging, and drying
Cellulose Casings
Cellulose casings are ideal for spreadable and/or raw sausages, smoked sausages, or semi-dried sausages. They are elastic and maintain their caliber well. The advantage of cellulose casings is that they absorb desired color and flavor components during the cooking process while blocking unwanted aroma influences.
Choosing the right casing enhances the stuffing process and increases productivity. Excellent peelability ensures smooth production. Cellulose casings are available as ‘standard peel’ and ‘easy peel’.
Advantages of cellulose casings:
- Variety of sizes available
- Universally applicable
- Neutral taste
- Choice of different colors, prints, and glossy options
- Uniform smoke distribution
- Made from sustainable materials
- Minimizes fat leakage