• Semi-smoked sausages;
• Cooked-smoked sausages;
• Cooked sausages and hams, requiring smoking.

• smoke-permeability (the possibility to smoke the products);
• natural look due to its matt surface
• minimum losses during the thermal treatment: Biolon Smoke 100 – about 2%, Biolon Smoke 50 – about 1%;
• high mechanical strength;
• high heat-shrinking properties;
• high adhesion preventing formation of broth-fat pockets;
• maintenance of sausage appearance during the entire shelf life;
• preservation of sausage flavor;
• sausage protection against off-odors;
• ability of clipping by all types of equipment.

• While preparing the casing (reel unwinding , cutting to sections) it is necessary to exclude friction of reel bottom on any surface.
• Unwinding of the reel is to be made only in a vertical position when supported by a cardboard frame.
• Casing in reels before stuffing should be cut on pieces and to be soaked in water with temperature 18-25°C for 30 minutes. Internal layer of casing should be moistened by water.
  To prevent causing shrinkage it is prohibited to soak casing in water with the temperature in excess of 25°С!
• Shirring casing is to be soaked in water at the temperature 18-25°С without net removal during 40-60 minutes, completely dipping it into water.
• It is necessary to overfill casing for 10%±1 mm.

Thermal treatment of sausage in Biolon Smoke 100 casing:

Thermal treatment of sausage in Biolon Smoke 100 casing is to be carried out at the maximum humidity and maximum smoking quantity during the whole technological process with the temperature from 76С to 72С in the center of linked sausage. Smoking time should not exceed 90 minutes. Preliminary heating of thermal chambers is required in order to adjust smoking fume and humidity in the chamber. To obtain rind at the product surface it is necessary to perform drying prior to smoke at the temperature of 60-70С and humidity of 20-40% up to predrying and reddening of the linked sausage surface. 

Cooling of sausage in Biolon Smoke 100 casing is to be carried out by atomizer water spray with cold water. It is allowed to perform drying after smoking during 20-25 minutes to obtain more evident rind at the finished product surface 

Possible mode of smoked and cooked sausage thermal treatment in Biolon Smoke 100 casing:

On thermal treatment completing it is necessary to perform cooling of finished products (atomizer water spray) up to 20-25С in the linked sausage center!

Thermal treatment of sausage for Biolon Smoke 50 casing: 

Due to low moisture permeability the roasting process may be excluded. Cooking together with smoking is to be performed. Maximum fume, maximum humidity, temperature in the chamber is equal to 76°С.

• casing is to be stored indoor in the Manufacturer's packing in the closed clean dry storage rooms free of foreign odors, protected against daylight, at the distance of at least 1 meter of heating elements at the temperature not exceeding 25С and relative humidity not exceeding 75 %;
• it is strictly forbidden to throw boxes with casing or subject them to shock;
• casing stored at the temperature below 0°С, prior to use is to be kept in the ambient temperature for at least 24 hours prior to opening the packing.
• guaranteed storage life of the casing is 1 year from the date of manufacturing, provided the original packing integrity.

The Manufacturer's guarantees remain valid, provided the observance of the present recommendations for the use of casing and the requirements to storage conditions