Packaging for Pet food

The heat resistance of the shell allows you to use temperatures down to minus 40°C for freezing the packaged product.
But it should be taken into account that the moisture in the minced meat or feed during freezing freezes in the form of crystals, which accumulate in a monolith and press on the walls of the shell, which can lead to its rupture. Therefore, for this type of product, it is necessary to reduce the % of overfilling of the Pentaflex-Universal shell to 5-8% (with a standard of 10-11%).

To prevent ruptures of the shell (of various nature) during its use, it is necessary to take into account the quality of storage of the shell and its preparation for use at your enterprise.
Pay attention to its preparation for use (water temperature, for soaking, duration, according to instructions). Given the hygroscopicity of the shell, after proper soaking it becomes mobile and withstands all loads during filling, clipping, heat treatment. These are the cycles of the production process, in which ruptures can most often occur.

The product range includes the casing "Pentaflex-Extra".
The properties of this casing allow it to be used for packaging meat and dairy products without soaking.
Also, a special type of casing Pentaflex-Universal "Perfect type" can be used without fail.
But depending on the product, it is necessary to reduce the % of overfilling, according to the instructions and technological schemes that are provided to you together with the casing samples for testing.

Yes, it is. Casing "Pentaflex-Universal", type "Perfect".
The casing is quite popular on the market today, thanks to the perfect white color, which contributes to the brightness of the print.
In addition, the casing can be used with soaking, without soaking. Products in this casing can be pressed. The casing is ideal for vertical cooking of sausage loaves due to its characteristic - to keep a cylindrical shape under any loads.