Curved cattle casings 46+, Bd. 50 m
- Presentation: salted in a bag of 1 bunch
- Packaging: E2=15 vol.
- Type of packaging/weight: E2 box = 15 Hank
- Dimension per Bundle:
- Bundle: 50m
- Field of Aapplication: For the production of various sausage products. Intended as a sausage casing for human consumption.
- Color: Cream
- Odor: Free from rot, not rancid, not sour, no foreign odors.
- Durability: 180 days
- Ingedients/Composition: Natural casing, salt; Pure food based on animal protein, free from allergens and GMOs, preserved in salt.
- Caliber: 46+
- Assembly: Bundle 50 meters
- Conservation: Salt
- Note on storage: The provisions of the EU food hygiene regulations apply.
- Product group: Natural casings
- Temperature Storage (from/to) °C: < 10
- Species: Beef
- Country of origin: Brazil
Further information:
The Kranz casing is the processed small intestine of cattle. It is particularly suitable for the classic meat sausage string or artisan raw and cooked sausage.
Application:
Wash off adhering salt before use and soak the intestine at a water temperature of 35°C to 37°C until the intestine has reached full elasticity.
Curved cattle casings 46+, Bd. 50 m
- Presentation: salted in a bag of 1 bunch
- Packaging: E2=15 vol.
- Type of packaging/weight: E2 box = 15 Hank
- Dimension per Bundle:
- Bundle: 50m
- Field of Aapplication: For the production of various sausage products. Intended as a sausage casing for human consumption.
- Color: Cream
- Odor: Free from rot, not rancid, not sour, no foreign odors.
- Durability: 180 days
- Ingedients/Composition: Natural casing, salt; Pure food based on animal protein, free from allergens and GMOs, preserved in salt.
- Caliber: 46+
- Assembly: Bundle 50 meters
- Conservation: Salt
- Note on storage: The provisions of the EU food hygiene regulations apply.
- Product group: Natural casings
- Temperature Storage (from/to) °C: < 10
- Species: Beef
- Country of origin: Brazil
Further information:
The Kranz casing is the processed small intestine of cattle. It is particularly suitable for the classic meat sausage string or artisan raw and cooked sausage.
Application:
Wash off adhering salt before use and soak the intestine at a water temperature of 35°C to 37°C until the intestine has reached full elasticity.