Our odor-free plastic casings are manufactured using advanced co-extrusion equipment with PA and PE materials through co-extrusion molding. These casings feature high oxygen barrier and high water barrier properties, extending shelf life while reducing costs for secondary packaging.

The multibarrier casing is thermo-shrinkable and produced from specially formulated polyamide raw material of high polymer quality. Suitable for cooking applications, these casings provide shrink characteristics that create a skin-like appearance after cooking. Available in printed or unprinted options.

Custom brand identity flexography printing sausage packaging color casings are widely used in the food industry for various applications including steam cooking sausages, luncheon meat, mortadella, cheese, butter, condensed milk, and pet foods.

1. Soaking: Casing shirred or cut pieces should be soaked in COLD WATER for approximately 30 minutes.

2. Stuffing: Casing should be stuffed tightly; 5% to 8% larger than nominal diameter. Never under stuff casing. Clip tightly. Clip should not slip.

3. Cooking: Steam or water cook to desired internal temperature.

4. Cooling: Cool slowly. If possible, utilize an intermittent 2 minute on and 3 minute off showering cycle until internal temperature reaches 115-118 degrees. Otherwise shower continuously for 20 minutes.

5. Storage: We recommend you do not place product in direct airflow from fans immediately after cooking. Cooling too quickly or refrigeration casing before it is cooled down may cause wrinkles. Finished products may be frozen.