Collagen casings Ø55 - 4m 100°C

DESCRIPTION

For scalding and smoking – this artificial protein casing for sausages is suitable for preparing roasted, scalded, and warm-, hot- and cold-smoked homemade products.For various sausages – this casing ... more >

SYMBOL

310301

EAN

5904816916997

BRAND

Browin logo

Description


  • For scalding and smoking – this artificial protein casing for sausages is suitable for preparing roasted, scalded, and warm-, hot- and cold-smoked homemade products.
  • For various sausages – this casing will allow you to prepare exquisite sausages on your own, including Żywiecka, Krakowska, and Szynkowa sausages, and maturing sausages as well.
  • Simple to use – this casing is very simple to use - prior to filling it is enough to immerse it in brine for 15 minutes, and then it should be filled tightly, tied, and processed.
  • Feature a certificate of the National Institute of Hygiene – the product has been tested and approved for contact with food, including food subject to high temperature thermal processing.
  • Detailed data – the casing is thermally resistant up to 100°C. A single packaging contains a casing in carmel or creal colour, having the length of 4 m and the diameter of 55 cm.
A high quality artificial protein casing for sausages, featuring a certificate of the National Institute of Hygiene, enabling quick and straightforward preparation of homemade processed meat. The casing is approved for contact with food, is thermally resistant up to 100°C, and enables scalding up to the temperature of 75°C, smoking up to 90°C, and processing in cool smoke up to 40°C. You can use it for preparing homemade scalded and smoked meats and sausages, including Żywiecka, Krakowska, and Szynkowa sausage. It is also suitable for preparing maturing sausages. A single packaging contains a casing in carmel or creal colour, having the length of 4 m and the diameter of 55 cm.
Note!
Prior to filling, the casing should be immersed for 15 min in 10-15% saline solution (1/2 glass salt per 1 L of water) having the temperature of 20 ±5°C. The tightly filled casing should be tied and subject to processing appropriate for the intended sausage type.

Attributes

Length
5.5 cm

Width
400.0 cm

Height
5.5 cm

Weight
50.0 g

Type of material
protein


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Collagen casings Ø55 - 4m 100°C

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14,78 zł

AVAILABILITY

Available

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