PENTAFLEX-EXTRA®
Distinctive property of this casing that it used with NO soaking! Due to this advantage the process of preparing it to stuffing become much shorter, cut down production expenses. Also, by request, it is possible to exclude showering process. Overstuffing - 5-10%. Casing can be used with soaking, but for all that overstuffing is 12%.
The main features of multilayer synthetic shrinkable casings Pentaflex®.
Advantages:
-
- high barrier properties, which help to save weight, freshness, tasty qualities, color of the product and to prolong shelf life;
- mechanical strength and elasticity;
- high shrinkage qualities, which help to exclude cockling of casing;
- heat resistance, which allows to use casing at the temperature diapason from -30 till +115°C
| Characteristics | Pentaflex –Extra RTU® |
|---|---|
| Calibers (mm) | 36 - 120 |
| Overstuffing % Meat food with soaking |
10-11 |
| Overstuffing % Meat food without soaking |
5-10 |
| Shirring | + |
| Colours | >35 |
| Shape | straight |
| Solvent printing (4+0) one-sided, two-sided | + |
| Solvent printing (6+6) two-sided | + |
| UV printing (6+6) two-sided | + |
Recommendations for using:
| Packaging | Pentaflex-Extra |
|---|---|
| All kinds of boiled sausages | + |
| Liver sausages | + |
| Blood puddings | + |
| Pate | + |
| Hams | + |
| Headcheese | + |
| Chopped meat (meat mince) | + |
