Descripción del producto

*-LAYER POLYAMIDE HEAT-SHRINKING SAUSAGE CASING BIOLON MASTER (MS)

Synthetic *-layer heat-shrinking sausage casing Biolon Master (MS) is produced from a composite of polyamides and high pressure polyethylene by means of co-extrusion with biaxial orientation. Extra high strength of Biolon MS casing allows dense structure products to be made; during thermal treatment it protects sausage, including sausages with high meat raw products substitutions, against damage and prevents formation of longitudinal fractures (reeds) while cutting.

APPLICATION:
Cooked sausage, pork steak, liver sausages, paste and mock brawn, melted cheese and cultured milk products, frozen food, etc. which do not require smoking.

Recommended casing overfilling - *0% of a nominal size.

ADVANTAGES:
• high mechanical strength;
• high heat-shrinking properties;
• uniform sizing;
• multicolor printing;
• clipping by all types of equipment;
• protection against oxidation: causing is a barrier for water vapor, carbonic acid, air and ultraviolet rays;
• up to *0 days of increased shelf life for cooked sausages;
• no losses during thermal treatment and storage;
• preservation of sausage flavor and its protection against off-odors;
• good peeling;
• possibility to freeze the product.