Brilliant is our XL fibrous casing technology that features reliable, lightweight construction combined with a specially developed coating to create a glossy appearance that will catch the customer’s attention.
Recommended for dry and semi-dry products sold as chubs and presented in casings.
CRF is the thinnest fibrous casing ever produced with a matte appearance designed to outperform and replace collagen casings by offering the benefits of the fibrous casing, such as strength, caliber consistency and high-speed stuffing performance. It’s also thinner for more meters per strand to allow faster soaking, with greater transparency for better product-structure visibility.
Glide is our standard (ST) fibrous casing technology combined with a special internal coating for extremely smooth internal surface. This high-quality casing is recommended for stuffing whole-muscle and large-chunk products that require a premium easy-glide feature. Glide has also shown outstanding peeling results in frozen applications.
FLX is the thinnest fibrous casing ever produced with a glossy appearance. It's thinner for more meters per strand to allow faster soaking, with greater transparency for better product-structure visibility. This thin casing creates significant potential for time and cost savings in the production process.
ST is our standard fibrous casing; our workhorse. It’s available in the world's most comprehensive range of calibers, and, with its multiple features and options, it can be fine-tuned to suit the specific needs of wide-ranging applications. Our standard fibrous casing is often used for products that consumers associate with the reliable quality of established brands.
Fibrous casings are clear, unprinted, non-edible sausage casing with a string tied at one end. Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it the perfect casing for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Fibrous Casings need to be soaked in warm water for 30 minutes prior to stuffing.
