Fibran collagen casing

INGREDIENTS: Collagen (74.7%), Glycerin (18.0%), Fats (2.0%), Ash (0.3%), Water (5.0%)

Fat (2.0%), Ash (0.3%), Water (5.0%)

INSTRUCTIONS AND RECOMMENDATIONS FOR USE

Pre-treatment of the gut

• In order to obtain optimum properties in the stuffing process, FIBRAN casings require pretreatment in brine before use
• Preparation of the brine: Mix water between 20-25º C and fine salt at a concentration between 12.5 and 17.5% (w/w).
• Preparation of the brine: Mix water between 20-25º C and fine salt at a concentration between 12.5 and 17.5% (w/w)
• Shake the brine well until the salt is completely dissolved; it is advisable to use an agitation system to speed up the process.
• Stir the brine well until the salt is completely dissolved
• If an antifungal agent is to be used to prevent the growth of bloom in the sausage, a second bath is recommended after stuffing, with antibiotics such as Pimaricin (the use of potassium sorbate weakens the physical properties of the collagen). To maintain the functionality of the Pimaricin, the bath must be buffered with Sodium Citrate (11 g per L.)

Time of immersion of the casing

• Sticks: A minimum of 20 minutes.
• Sticks: A minimum of 20 minutes
• Pieces: 20-30 minutes.
• Sticks: A minimum of 20 minutes
• Madejas: More than 30 minutes.
• Madejas: More than 30 minutes
• Coils: A minimum of 30 minutes (unwind before use)

Embossing

• The FIBRAN S1 casing allows stuffing up to nominal gauge

Various considerations

• Maintain salt concentration during pretreatment.
• Maintain salt concentration during pretreatment
• Make the brine every day the casing is used.
• Maintain the salt concentration during pretreatment.
• Do not let the casing dry outside the brine.
• Do not let the casing dry outside the brine
• Protect the FIBRAN casing from shocks and objects that could cut and/or puncture it.
• Protect from shocks and objects that could cut and/or puncture the FIBRAN casing

Uses of the FIBRAN casing

• For the production of cured product. Not recommended for cooking processes

TECHNICAL SPECIFICATIONS:

• Elasticity: 15-20 %
• Water absorption: Maximum 165 % pH < 3.0
• Resistance: 0.45-0.50 atm. Thickness: 0.04-0.09 mm. Dry substance: 85-90 %
• Permeability: Water vapor: 2.150gr/m2 d. ( BS3177 ) Oxygen: 3.554 cc/m2 d. (ASTM D3985-81)

STORAGE INSTRUCTIONS:

Storage instructions:

Store in a cool, dry place

Store in a cool, dry place (ideally between 10-15°C and 60-70% RH), protected from sunlight

COMMUNITY DIRECTIVE 2006/142/EC ON INGREDIENTS AND LABELLING OF ALLERGENS

In accordance with Directive 2003/89/EC the following is a list of allergenic ingredients that must be mentioned on the labeling for the purpose of consumer protection since the presence of these substances can cause allergies

ALESFRAMA, SL has an Allergen Management System according to Regulations 609/13 and 1169/2011

*(1) ALLERGENDIRECT: That which is found in the product as part of its composition.

*(1) ALLERGEN: That which is found in the product as part of its composition

*(2) ALLERGENINDIRECT: One that may appear in the product as a result of cross-contamination.

Pesticidesand PHA's

Our supplier has established in its Quality System the control of pesticides and PHA's in compliance with the current EU legislation