EDIBLE COLLAGEN CASINGS

EDIBLE
COLLAGEN
CASINGS
+48 12 392 65 01
fcase@fcase.pl
www.fcase.pl
Information included in this catalogue does not constitute the offer as defined in article 66 § 1 of the Polish Civil Code, but an invitation to conclusion of a contract.
Best efforts were used to provide accurate and reliable information at time of the print. Information is subject to change without prior notice.
Issue number 2, March, 2016
Fcase Spółka z o.o. S.K.A.
Jawornik 360, 32-400 Myślenice, Poland
www.fcase.pl
Range
Fcase casings:
quality and
productivity
JK – intended for steamed, smoked and dried
sausages, such as kabanos/cabanossi.
Types
of casings
JP – for cooked or cooked and smoked non-dried
products, such as frankfurters, wieners,
hot-dogs, bratwurst.
JF – for raw, unprocessed sausages, dried or
intended to be grilled, fried or treated with
high-temperature.
Calibers
• strong, maintaining stable caliber
• made of natural raw material
• provide stability and repeatability of production
• perfect for automatic stuffing machines
• easy to store
• allow for quick and efficient production,
maintaining consumer satisfaction
ISO
22000
ISO
9001
ø18, ø19, ø20, ø21, ø22, ø23, ø24, ø25.
Natural CNA
Caramel CS0
Onion C02
Colours
Mahogany C03
ISO
14001
Information on other colours available upon request
from the Producer or its Partners.
HALAL
Open end (M00)
Fcase edible
collagen casings
- step by step
PRE-SOAKED
1. Ready to use immediately when removed from the
caddy. Do not soak the casings.
OPEN
Closed end with a knot (MZ4)
End types
Do not soak
KNOT
Closed end with a twist (MZ5)
TWIST
Converting
Converting
Shirred into sticks. Ready to use
immediately when removed from the
caddy.
Stuffing
direction
Stuffing
Technical
Information
3. Caliber specified on the label corresponds to the caliber
after stuffing.
4. Fcase edible collagen casings may be stuffed with
manual, semi-automatic and automatic filling machines
with automated hanging systems.
5. After stuffing apply appropriate treatment for the given
type of the product.
Diameter after
stuffing
[mm]
Recommended
stuffing horn size
[mm]
ø18
18
10
ø19
19
11
ø20
20
11 (12*)
ø21
21
12
ø22
22
12
ø23
23
12
ø24
24
14
ø25
25
14
Calibers
2. Settings of the stuffing machine should be adjusted to
the diameter and type of the casing. Pay attention to the
correct direction of stuffing, indicated on the packaging.
6. More information in product sheet.
Product sheet
*coming soon
Before using the casing please, refer to the product sheet, technical sheet or user instructions placed inside the packaging.
Above mentioned documents can be amended without prior notification. It is recommended to inquire for the latest version
of the documents which are available from the Producer or its Partners.
Range
Fcase casings:
quality and
productivity
JK – intended for steamed, smoked and dried
sausages, such as kabanos/cabanossi.
Types
of casings
JP – for cooked or cooked and smoked non-dried
products, such as frankfurters, wieners,
hot-dogs, bratwurst.
JF – for raw, unprocessed sausages, dried or
intended to be grilled, fried or treated with
high-temperature.
Calibers
• strong, maintaining stable caliber
• made of natural raw material
• provide stability and repeatability of production
• perfect for automatic stuffing machines
• easy to store
• allow for quick and efficient production,
maintaining consumer satisfaction
ISO
22000
ISO
9001
ø18, ø19, ø20, ø21, ø22, ø23, ø24, ø25.
Natural CNA
Caramel CS0
Onion C02
Colours
Mahogany C03
ISO
14001
Information on other colours available upon request
from the Producer or its Partners.
HALAL
Open end (M00)
Fcase edible
collagen casings
- step by step
PRE-SOAKED
1. Ready to use immediately when removed from the
caddy. Do not soak the casings.
OPEN
Closed end with a knot (MZ4)
End types
Do not soak
KNOT
Closed end with a twist (MZ5)
TWIST
Converting
Converting
Shirred into sticks. Ready to use
immediately when removed from the
caddy.
Stuffing
direction
Stuffing
Technical
Information
3. Caliber specified on the label corresponds to the caliber
after stuffing.
4. Fcase edible collagen casings may be stuffed with
manual, semi-automatic and automatic filling machines
with automated hanging systems.
5. After stuffing apply appropriate treatment for the given
type of the product.
Diameter after
stuffing
[mm]
Recommended
stuffing horn size
[mm]
ø18
18
10
ø19
19
11
ø20
20
11 (12*)
ø21
21
12
ø22
22
12
ø23
23
12
ø24
24
14
ø25
25
14
Calibers
2. Settings of the stuffing machine should be adjusted to
the diameter and type of the casing. Pay attention to the
correct direction of stuffing, indicated on the packaging.
6. More information in product sheet.
Product sheet
*coming soon
Before using the casing please, refer to the product sheet, technical sheet or user instructions placed inside the packaging.
Above mentioned documents can be amended without prior notification. It is recommended to inquire for the latest version
of the documents which are available from the Producer or its Partners.
EDIBLE
COLLAGEN
CASINGS
+48 12 392 65 01
fcase@fcase.pl
www.fcase.pl
Information included in this catalogue does not constitute the offer as defined in article 66 § 1 of the Polish Civil Code, but an invitation to conclusion of a contract.
Best efforts were used to provide accurate and reliable information at time of the print. Information is subject to change without prior notice.
Issue number 2, March, 2016
Fcase Spółka z o.o. S.K.A.
Jawornik 360, 32-400 Myślenice, Poland
www.fcase.pl