Biolon Master 5-layer Polyamide Heat-shrinking Sausage Casing

Biolon Master 5-Layer Polyamide Heat-Shrinking Sausage Casing 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 - 10% of a nominal size.

Standard calibers: 40-120. Other caliber available upon request.

Standard colors: clear, white, brown, transparent pink, transparent brown, yellow, gold, orange, cream, pink pearl, red, cherry, bronze. Other colors are available upon request.

Shipped in reels, length 500 mA 5 m, or shirred sticks, length 30 mA 2% each.

Printing capabilities: single-color, multicolor, UV printing.