B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
V i s c o fa n c o l l a g e n P r o d u c t s
E D I B L E C O L L A G E N C A S I N G S
The casing company
Our wide variety of edible collagen casings has enjoyed great popularity world-wide for
decades. Whether it be for processed sausages, fresh sausages, pre-cooked fried sausages
or dry-cured snacks - every edible collagen casing from Viscofan is a classic.
E D I B L E C O L L A G E N C A S I N G S
Product caliber colour Processing information
fresh sausages
Colfan-ffor food service fresh sausages (e.g. pork sausages) and dry sausages
17 mm - 34 mm clear
fill directly in the direction indicated without prior soaking.
NDC-M-frfor retail fresh sausages with high transparency
17 mm - 33 mm clear
TWLfor fresh or dry sausages (e.g. snack sticks)
17 mm - 32 mm clear
Colfan hLfor hand-linked fresh sausages
21 mm - 28 mm clear
sCC-Bfor fresh sausages with a natural curve
19 mm - 32 mm clear
ProCesseD sausages
Colfan-Pfor cooked sausages (smoked or not) or dry sausages. 17 mm - 28 mm clear
fill directly in the direction indicated without prior soaking. the cooking
temperature should not exceed 74°c.
Naturfor smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like “Wiener“ or “frankfurter“, or dry sausages that are currently made in natural gut.
18 mm - 24 mm clear
esCfor cooked sausages (smoked or not) in large calibers.
34 mm - 47 mm clear
NDXfor cooked or dry sausages, with excellent caliber consistency. especially qualified for high speed filling machines.
13 mm - 33 mmclear, yellow, salmon red,
red, dark red, caramel, fresh bloom, non-smoker
NDC-Dfor cooked, non-smoked sausages to be fried
13 mm - 30 mm clear
NDC-Mfor cooked sausages (smoked or not) or dry sausages, with special elasticity needs
16 mm - 28 mm clear
NBCfor snack products (e.g. beef sticks)
12,5 mm - 19 mm clear, caramel, red brown, non-smoker
NCCfor cooked sausages (smoked or not) or dry sausages, with a natural gentle curve.
23 mm - 43 mm clear, non-smoker
NCC-Dfor cooked, non-smoked sausages to be fried, with a natural gentle curve.
26 mm - 28 mm clear
sCCfor cooked, smoked sausages, with a natural gentle curve.
19 mm - 25 mm clear
fresh sausages
ProCesseD sausages
Product caliber colour Processing information
fresh sausages
Colfan-ffor food service fresh sausages (e.g. pork sausages) and dry sausages
17 mm - 34 mm clear
fill directly in the direction indicated without prior soaking.
NDC-M-frfor retail fresh sausages with high transparency
17 mm - 33 mm clear
TWLfor fresh or dry sausages (e.g. snack sticks)
17 mm - 32 mm clear
Colfan hLfor hand-linked fresh sausages
21 mm - 28 mm clear
sCC-Bfor fresh sausages with a natural curve
19 mm - 32 mm clear
ProCesseD sausages
Colfan-Pfor cooked sausages (smoked or not) or dry sausages. 17 mm - 28 mm clear
fill directly in the direction indicated without prior soaking. the cooking
temperature should not exceed 74°c.
Naturfor smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like “Wiener“ or “frankfurter“, or dry sausages that are currently made in natural gut.
18 mm - 24 mm clear
esCfor cooked sausages (smoked or not) in large calibers.
34 mm - 47 mm clear
NDXfor cooked or dry sausages, with excellent caliber consistency. especially qualified for high speed filling machines.
13 mm - 33 mmclear, yellow, salmon red,
red, dark red, caramel, fresh bloom, non-smoker
NDC-Dfor cooked, non-smoked sausages to be fried
13 mm - 30 mm clear
NDC-Mfor cooked sausages (smoked or not) or dry sausages, with special elasticity needs
16 mm - 28 mm clear
NBCfor snack products (e.g. beef sticks)
12,5 mm - 19 mm clear, caramel, red brown, non-smoker
NCCfor cooked sausages (smoked or not) or dry sausages, with a natural gentle curve.
23 mm - 43 mm clear, non-smoker
NCC-Dfor cooked, non-smoked sausages to be fried, with a natural gentle curve.
26 mm - 28 mm clear
sCCfor cooked, smoked sausages, with a natural gentle curve.
19 mm - 25 mm clear
co
ok
ed s
au
sag
es
fres
h s
au
sag
es
fria
ble
ha
nd
lin
k
cu
rved
dry
sa
usa
ges
smo
ka
ble
stra
igh
t
CoNVerTINg
our variety of tailor-made product finishes ensures the best processing on all
machines. edible collagen casings are ready to stuff.
CLIPPINg
some of our edible collagen casings feature high clip stability and easy-processing
on all standard clip machines. Please check with technical service to ensure proper
selection.
sMokINg
an excellent and perfectly balanced permeability to smoke and steam ensures
first-class cultivation of flavour and aroma. the brilliant smoking performance
provides an impeccable optic.
CookINg
following drying and smoking the cooking temperature should not exceed 74°c
for most of our types.
haLaL/kosher
We offer Halal and Kosher versions for some of our casing types. Please enquire to
your customer service representative.
not every caliber/colour variation is available. Please ask your country‘s
distributor for the corresponding data sheet for detailled information.
all data published corresponds to our present state of knowledge and is
published without any liability. Viscofan reserves the right to make alterations
and supplements as technology progresses.
B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
bf
w-t
ailo
rmad
e.co
m/0
7.201
3
The casing company
B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
V i s c o fa n c o l l a g e n P r o d u c t s
N O N E D I B L E C O L L A G E N C A S I N G S
The casing company
Viscofan Large Calibre Collagen Casings for cooked and dry sausage in both straight and
curved form are seamless casings made with high quality collagen. These casings give
sausages just that typically appetising appearance consumers are looking for. Our quality
products offer advantages as yet unmatched, for processor and consumer alike.
N O N E D I B L E C O L L A G E N C A S I N G S
Product caliber colour Processing information
R2L-Dfor dry sausage and for high-speed processing.
32 mm - 110 mm clear, brown
soak in 15% brine solution (30 - 60 minutes)
EW-Dfor smoked cooked sausage.
42 mm - 100 mmclear, brown,
mahogany, caramel
Koko-Efor smoked cooked sausage.
35 mm - 65 mmclear, caramel, light mahogany,
brown, onion, mahogany
Classfor smoked cooked sausage. for higher clipability.
45 mm - 65 mmclear, caramel, light mahogany,
dark onion, onion
Koko-Lfor dry sausage (type lomo).
60 mm - 90 mm clear
Koko-Rfor dry sausage.
30 mm - 100 mmclear, light mahogany, brown, caramel, onion
Klassikfor smoked cooked sausage.
43 mm - 75 mm clear
soak in 10% brine solution (10 - 30 minutes)
R2for dry sausage with long maturation time.
43 mm - 135 mm clear
EW-D-KDfor smoked cooked sausage.
32 mm - 58 mmclear, mahogany, salmon red, red
Kranzdarmfor smoked and unsmoked cooked sausage, and for dry spreadable products (with built-in smoke flavour).
33 mm - 58 mmclear, mahogany,
salmon red, caramel
R2L-D-KDfor curved dry sausage.
35 mm - 58 mm clear, brown
KRA-R2Lfor curved dry sausage in a small ring size.
34 mm - 38 mm clear
ERfor smoked and unsmoked cooked sausage.
30 mm - 43 mm clear, red, black, caramelshirred sticks: soaking is not required. cut pieces: soak in 10% brine solution
(10 - 30 minutes)
Product caliber colour Processing information
R2L-Dfor dry sausage and for high-speed processing.
32 mm - 110 mm clear, brown
soak in 15% brine solution (30 - 60 minutes)
EW-Dfor smoked cooked sausage.
42 mm - 100 mmclear, brown,
mahogany, caramel
Koko-Efor smoked cooked sausage.
35 mm - 65 mmclear, caramel, light mahogany,
brown, onion, mahogany
Classfor smoked cooked sausage. for higher clipability.
45 mm - 65 mmclear, caramel, light mahogany,
dark onion, onion
Koko-Lfor dry sausage (type lomo).
60 mm - 90 mm clear
Koko-Rfor dry sausage.
30 mm - 100 mmclear, light mahogany, brown, caramel, onion
Klassikfor smoked cooked sausage.
43 mm - 75 mm clear
soak in 10% brine solution (10 - 30 minutes)
R2for dry sausage with long maturation time.
43 mm - 135 mm clear
EW-D-KDfor smoked cooked sausage.
32 mm - 58 mmclear, mahogany, salmon red, red
Kranzdarmfor smoked and unsmoked cooked sausage, and for dry spreadable products (with built-in smoke flavour).
33 mm - 58 mmclear, mahogany,
salmon red, caramel
R2L-D-KDfor curved dry sausage.
35 mm - 58 mm clear, brown
KRA-R2Lfor curved dry sausage in a small ring size.
34 mm - 38 mm clear
ERfor smoked and unsmoked cooked sausage.
30 mm - 43 mm clear, red, black, caramelshirred sticks: soaking is not required. cut pieces: soak in 10% brine solution
(10 - 30 minutes)
co
ok
ed s
au
sag
es
dry
sa
usa
ges
smo
ka
ble
cu
rved
Peel
abi
lity
stra
igh
t
flav
ou
r tr
an
sfer
CONVERTING
Whether in reels, cut pieces or shirred strands, our variety of tailor-made product
finishes ensures the best processing on all machines. for dry sausages we have
available a variety of special forms (e.g. bag form, bladder form, pig form).
CLIppING / TyING
our collagen casings feature high clipping stability and easy-processing on all
standard clipmachines. they are also wonderfully easy to handle when tying by
hand. fill air-free and clip or tie correctly.
smOKING
an excellent and perfectly balanced permeability to smoke and steam ensures
first-class cultivation of flavour and aroma. the brilliant smoking performance
provides an impeccable optic.
COOKING
following drying and smoking the cooking temperature should not exceed 75°c.
cool after cooking.
mATuRING
We recommend a continuous reduction of temperature and relative humidity
(r.h.) from approx. 22°c / 95% to 18°c / 85% (r.h.) at a low air flow rate (0,2 m/s -
0,5 m/s) over a period of 7 - 10 days. after maturing and for storage conditions
of 16°c / 75-80% r.h. are recommended. the casing stays adhered to the product
right the way through the maturing process, whilst at the same time guaranteeing
excellent peelability from the finished product. Quick and easy peeling what makes
the finished product look impeccable.
not every caliber/colour variation is available. Please ask your country‘s
distributor for the corresponding data sheet for detailled information.
all data published corresponds to our present state of knowledge and is
published without any liability. Viscofan reserves the right to make alterations
and supplements as technology progresses.
B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
bf
w-t
ailo
rmad
e.co
m/0
7.201
3
The casing company
B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
V i s c o fa n c o l l a g e n P r o d u c t s
C o l l a g e n F o o d F i l m s
The casing company
Collagen food film opens up a whole host of possibilities for new inspirations
previously undreamt of, over and beyond the limits of traditional products. Collagen
film covers meat, meat products and emulsions like a natural skin and enables you to
transform low cost products into high-quality creations.
C o l l a g e n F o o d F i l m s
Product flat WidtH colour Processing information
Coffithe time-tested collagen film for roasts, hams and other meat products.
78 mm - 620 mmclear, black, light black,
caramel, salmon red
do not soak. Process dry. Wrap meat in collagen film,
which can then be inserted into an elastic net. tie or clip ends.
Starfoilcollagen film made from best quality porcine collagen.
126 mm - 620 mm clear
Coffinetcollagen food film shirred together with netting, either for manual or semi-automatic stuffing without any kind of coffi machinery, or for complete automation of coffinet application by using coffinet Piston applicator.
285 mm - 620 mm
clear, black, light black, caramel, salmon red
Coffinet TCNcollagen food film shirred with total control net®, which is a netting with a preset fixed diameter. total control net® is a patented and registered product of trunnet. 380 mm - 620 mm
Product flat WidtH colour Processing information
Coffithe time-tested collagen film for roasts, hams and other meat products.
78 mm - 620 mmclear, black, light black,
caramel, salmon red
do not soak. Process dry. Wrap meat in collagen film,
which can then be inserted into an elastic net. tie or clip ends.
Starfoilcollagen film made from best quality porcine collagen.
126 mm - 620 mm clear
Coffinetcollagen food film shirred together with netting, either for manual or semi-automatic stuffing without any kind of coffi machinery, or for complete automation of coffinet application by using coffinet Piston applicator.
285 mm - 620 mm
clear, black, light black, caramel, salmon red
Coffinet TCNcollagen food film shirred with total control net®, which is a netting with a preset fixed diameter. total control net® is a patented and registered product of trunnet. 380 mm - 620 mm
HA
M
ROA
ST
PORC
INE
CO
LLAG
EN
CO
ffI M
ACH
INER
y N
EEd
Ed
BOV
INE
CO
LLAG
EN
WIT
H N
ET
Coffi maChiNery
CoffiNeT PiSToN aPPliCaTor
specific coffinet applicator that allows the complete stuffing automation of
products of whatever caliber and length by using coffinet.
Coffi-B3
for manual application of coffi sheets together with net. suitable for whole
muscle, sectioned and formed meat products.
Coffi-h1
for manual application of coffi on reels together with net. suitable for whole
muscle, sectioned and formed meat products.
VN-SS
automatic machine for the application of coffi on reels together with net.
suitable for sectioned and formed meat products and various types of emulsion
in mid and large flat widths. also suitable for manual application.
not every flat width/colour variation is available. Please ask your country‘s
distributor for the corresponding data sheet for detailled information.
all data published corresponds to our present state of knowledge and is
published without any liability. Viscofan reserves the right to make alterations
and supplements as technology progresses.
B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a
bf
w-t
ailo
rmad
e.co
m/0
7.201
3
The casing company
Top Related