Casings
We produce barrier casings, sterilisation casings, mould casings and easy peel casings.
Application
Depending on the type of product packaged in a casing, we distinguish between:
- Casings for pet food
- Casings for sausages
- Soup casings
- Cheese casings
- Casings for pate, casings for salami
Properties of the casings
- Multilayer casings
- Casings with ideal reproduction of shape
- Casings with high oxygen and water vapour barrier properties
- Casings with excellent flexibility ang thermoshrinkability
- Casings with good mechanical strenght
- Wide range of casings colours
- Front and back printing up to 8 colours
- Calibre range: 30mm – 145mm
Types of casings available
SuperPAK multilayer barrier casings
Thermoshrinkable casings, biaxially orientated.
The purpose of packaging products in barrier casings is to preserve their freshness and aroma for longer, as well as to maintain the weight and attractive appearance of the packaged product throughout its shelf life.
SuperPAK barrier casings are ideal for packing:
- steamed meats: minced meat, mortadella, block products, ham, ham-like products
- raw meats: tagines, meatballs, minced meat
- offal meats (not smoked): pâté, liver sausages, salces
- delicatessen products: beef and pork tripe, soup ladles, soups
- processed cheese, cottage cheese.
Casings are produced in a full range of colours, in the form of: plain, on a roll or crinkled, with the highest quality overprint, in UV technology up to 10 colours.
Protein casings
Non-edible protein casings are available in a full range of colors. They are recommended for packaging smoked meat products, such as:
- Coarse, medium, and fine ground sausages: dry Krakowska, Zywiecka, Piwna, Szynkowa, Krakowska Parzona, Tatrzańska, Rawska, Mortadella
- Raw meat products, e.g., salmon tagine
They are offered plain, on a roll, or crinkled, with a multicolored print.
Additional internal impregnation of the protein casings is possible, making it easier to remove the casing from the finished product. We recommend casings with impregnation for smoked and steamed sausages, as well as sausages intended for slicing.
Cellulose casings
Products in cellulose casings are distinguished by a very striking appearance with high gloss and natural color of the product. In the medium and large caliber range of this group of casings there are two versions: cylindrical and oval.
Cellulose casings are recommended for packing raw, smoked and steamed meats (hams, balerons, mortadellas).
Confectioning of casings
Wrinkling of casings
Wrinkling of casings is the final step in their processing. All types of casings used in the meat industry are offered in crinkled form. At the request of clients, the length of the sections is adapted to the individual needs of the recipient. Standard lengths are: 20 running meters, 25 running meters and 30 running meters.
UV printing on casings
UV printing on artificial sausage casings is a hit in recent years and an unquestionable revolution in the field of printing on polyamide casings. The quality of the prints is very high.
Traditional technique of printing on casings
Printing on casings using the traditional technique is a method that has been used for many years to make prints on polyamide, cellulose, protein and fibrous casings. In various color configurations on printing machines, you can get very interesting and extremely impressive graphic solutions of modern casing prints. Synchronous printing, i.e. double-sided, creates the possibility of even distribution of graphic elements on both sides of the casing. Prints of up to eight colors sufficiently fulfill their role in this area.
Perforating
Perforating casings is an operation often used in the industry of easily removable fibrous casings of large caliber.
Garlanding
Garlanding is a production process by which we obtain the shape of the casing similar to products produced in natural intestine. The special shaping treatment allows the casing to retain the appearance of natural intestine and give cured meats a familiar, appetizing garland-shaped appearance. In addition, garlanded casings are durable during filling and clipping, guaranteeing an efficient and effective technological process. Garlanding processing is carried out on barrier casings. Garland casings are dedicated to products such as, for example, pâté, liverwursts, tagines, brawns.
Profiling
Profiling is the process of making the casing similar to straight pork intestine. We are the only company in Poland performing this type of casing “refinement”.
SuperPAK ST casings - Sterilisation casings
Sterilisation casings are a suitable solution for pet food – wet food. SuperPAK ST casings have special heat resistance parameters, which allow the shelf life to be prolonged through heat treatment by sterilisation.
These casings are offered with UV flexo printing with up to 10 colours.
Edible collagen casings
Edible casings are produced colourless, yellow, caramel and smoky. They are available in shirred form only, packaged in airtight containers. They are offered in straight or ringed form. They are recommended for packing thin raw, steamed and smoked sausages such as wieners, kabanos, frankfurters etc.
Fibrus casings
Fibrus casings are made of cellulose reinforced with hemp fibers, which increase their mechanical strength. Very impressive appearance and stability of form place these casings in the zone of sausage packaging of the highest quality and specialized use. During the smoking process, this casing perfectly permeates the smoke while preventing the migration of fat to the outside.
A wide range of colors is offered in this group of casings, with up to 8 colors printed. Recommended for cured meats: raw, steamed, smoked and dried.
They come in four versions:
- adherent to the stuffing,
- easily removable (e.g.steamed ham)
- for maturing meats (salami),
- with an internal barrier for exclusively steamed meats (ham, mortadella)
