Synthetic multilayer heat-shrinking sausage casing Biolon Master (MS) is produced from a composite of polyamides and high pressure polyethylene by means of co-extrusion with biaxial orientation.
Biolon MS casing has very high strength that allows to obtain products of dense structure, preserves linked sausage against damage during thermal treatment and prevent formation of longitudinal fractures (reeds) while cutting, including also sausage with high substitutions of meat raw products.
Cooked sausage, pork steak, liver sausage, paste and mock brawn, melted cheese and cultured milk products, frozen food, etc. which do not require smoking.
|Nominal casing size, in mm||Recommended diameter after filling, in mm||Horne size (outer diameter ), in mm|
It is strictly forbidden to puncture casing. Thermal treatment may be conducted in all types of thermal chambers. Sausage cooking is to be performed stepwise:
The Manufacturer's guarantees remain valid, provided the observance of the present recommendations for the use of casing and the requirements to storage conditions