VISKASE - FIBROUS Casings EN

FIBROUS Casings
FIBROUS casings are designed for

consistent mechanical strength
and size consistency for dry,
semi-dry, scalded and smoked
cooked sausages.
With graduated levels of meat adhesion, optimal curing SIZE RANGE

properties and a natural appearance, Fibrous casings are • From 36 to 200 mm
ideal for a variety of applications.
COLOR RANGE
• Available in a wide
variety of colors
Product Features and Benefits:
(from clear, white,
mahogany
• Permeable to smoke, • Available in customized to black)
oxygen and water vapor, sizes for every application
while impermeable to • High quality line and solid FINISHING FORMATS
microorganisms color printing up to 8 color • Reels, bundles, cut
pieces, and shirred
• Adjustable treatment for provides an enhanced
sticks (20M to 70M
easy release through high visual appeal of both
per shirred stick)
meat adhesion product and brand • Non-moisturized
• Shirred in ready to use • Suppression of mold growth • Pre-moisturized (no
sticks with high breakage available with optional SEC soaking needed)
resistance and superior and BIO application • SEC and BIO anti-
stuffing size uniformity to be mold treatment
• Smoke, color or
used on automated stuffing
flavor transfer
machines • Netted
PRINTING
• From 1 to 8 colors,
front and back side
Viskase provides the best quality casings meeting the highest
BARRIER OPTION
food safety standards!
• Available as F plus
We commit to continuous improvement management systems or FVP (internal or
to ensure safer products, better quality and full traceability. external barrier)
www.viskase.com
Offering more, together
The market leading products of Viskase
Companies, Inc. include: small cellulose casings
(Viskase® NOJAX®), cellulose fibrous casings
FIBROUS Casings (Viskase Fibrous, Walsroder® Fibrous, including the
barrier casings Walsroder F plus and FVP), textile
casings and a wide range of plastic casings such
Soaking: as Viscoat®. The exceptionally comprehensive
• Casings which are not pre-moisturized must Viskase® product portfolio, includes both the
be soaked in water prior to use. Walsroder® and Darmex Casing® brands, delivering
Pre-moisturized casings do not require a full range of best in class food packaging
soaking prior to use. solutions and services.
Stuffing / Clipping:
SMOKE MASTER®
• Select the proper clip size and adjust clipping Consolidated Products: Walsroder® FRO CLS and Viskase®
pressure to ensure a tight fit without causing Fibrous Smoke Master®
damage to the casing.
• Ideal for smoked sausages and hams where
• Recommended Stuffing Diameters (RSD)
smoke flavor or color is transferred
indicate the designed stuff diameters. Stuffing
below or above these diameters could affect
COLOR MASTER™
casing performance.
Consolidated Products: Walsroder® FRO CC and Viskase®
Fibrous Color Master®
Storage & Handling:
• Ideal for applications in which a desired color
• Use pre-moisturized casings within 1 year transfers to the meat surface
of delivery and not pre-moisturized within 2
years, or as indicated for Color Master™ or
Smoke Master® Fibrous casings
• Store in a cool, dry place
• Avoid hot or freezing cold storage areas
• Store in original containers until use
• Replace unused open casings in sealed
airtight bags in original container
• To avoid damaging materials, do not open
cartons with knives, sharp instruments SURFACE FINISHES
or hooks
Matte Silk-Matte Shiny
• Ideal alterna- • Classic look for • Preferred
tive to collagen dry sausage choice for
and natural semi-dry
Contact a sales representative to learn which
casings sausage
casing best suits your application needs.
MEAT ADHESION NO LOW MEDIUM ENHANCED HIGH

Walsroder FEL Walsroder FRW,
® ®
Walsroder FRO ®
Walsroder FRH, ®
Walsroder® FR, FMR,
CONSOLIDATED
and Viskase FRJ and Viskase and Viskase FRT and Viskase FMI, and Viskase
PRODUCTS Fibrous EP Fibrous PEP Fibrous REG Fibrous ML Fibrous SL, DS
APPLICATIONS • Ham and • Pepperoni • Bologna, • Sliced salami • Dry sausage,
mortadella smoked meats salami
and dry cured
meats
*Fibrous casings are intended to be used as a mold to shape the product during food processing
and is not meant to be eaten. Fibrous casings are indigestible and must be removed prior to eating.
VISKASE®, NOJAX®, VISCOAT®, E-Z PEEL®, are registered

trademarks of Viskase Companies, Inc.;
Walsroder® is a registered trademark of Walsroder Casings GmbH
Darmex Casing® is a registered trademark of Darmex Casing Sp. z o.o
www.viskase.com
©2021 Viskase Companies, Inc.

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FIBROUS Casings

FIBROUS casings are designed for

With graduated levels of meat adhesion, optimal curing SIZE RANGE

MEAT ADHESION NO LOW MEDIUM ENHANCED HIGH

VISKASE®, NOJAX®, VISCOAT®, E-Z PEEL®, are registered

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