Collagen sausage casings
Collagen casings for raw sausages FGR and FGL
FGR and FGL casings are ideal for the production of products that need to have a natural and inviting final appearance. The durability and flexibility of these casings facilitate a homogeneous growth of mould, even drying together with the filling and a quick curing process.
technical data sheet
USE:
- Used in the production of raw and cured sausages.
- All traditional and modern curing methods can be used.
CHARACTERISTICS:
- They facilitate a homogeneous growth of mould,
- They ensure a quick curing process
- They acquire a lovely colour during cold smoking
- They dry evenly together with the filling
- They are more resistant to high pressure during filling
CASING TYPES:
- FGR: casings for cured meats
- FGL: casings with a higher resistance during filling, used mainly for large pieces of meat
CALIBRES AVAILABLE:
All calibres are nominal.
30, 32, 33, 35, 36, 37, 38, 40, 43, 45, 50, 55, 58, 60, 63, 65, 67, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120.
PACKAGING:
Casings in spools or hanks are used for the production of meat parts (e.g. Bresaola…)
Casings shirred on sticks (20/25 m) are used for the production of ground products.
Casings can be cut to the length required upon request, or pre-clipped or looped.
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- Natural
- Caramel
Other colours are available upon request.
