BARRIER CASINGS TRANSFERRING SPICES

SpiceBar casings

Original solution for customers requiring barrier features to produce meats in spice covering.

Applications

  • Block cured meats
  • Lasting and semi-lasting sausages
  • Offal cured meats
  • Ripening cured meats
SpiceBar casings

SPICEBAR CASINGS

Product description

SpiceBar is an innovative, original solution for customers requiring barriers features to produce meats in spice covering.

High stability and increased mechanical strength of the casing, combined with a clean production process and the ability to store the product in a cold storage for a long time – all that makes SpiceBar a revolutionary solution on the market of casings transferring spices.

MAIN ADVANTAGES:

  • High barrier attributes that result in elimination of losses in production process and extended shelf life of sliced products
  • High calibre stability over the entire length of the bar, ensuring a repeatable plaster diameter
  • Clean production process, eliminating the need to clean equipment after each application
  • More intensive aroma of products
  • High mechanical strength
  • Even and durable layer of spice covering on the entire casing
  • An excellent tool for optimizing the production process of sliced products in spice covering

SPICEBAR CASINGS

Storage conditions

We recommend that you keep the SpiceBar casing in the following conditions:

  • Store in the original container in a shady, dry and cool place, at 4-25°C and 40-60% relative humidity, away from heat and cold temperatures.
  • Shelf life: depends on the type of spice covering used (up to 8 months from the date of production).
  • When the original packaging is opened, remaining casings must be stored in sealed foil bags and cartons in order to maintain adequate humidity.

SPICEBAR CASINGS

How to use?

We present the recommended method of use and thermal treatment of the SpiceBar barrier casings:

  • Casing is ready for use after unpacking (do not soak before use).
  • Apply to the filling machine funnel and fill tightly, but do not overfill
  • Pay attention not to damage the surface of spices when filling
  • Clip the product using appropriate clip size
  • Recommended heat treatment process in the hanging position
  • Sample thermal processing:
  1. PARBOILING at 78 ° C chamber temperature to the desired temperature in the centre of the bar.
  • After the thermal treatment, it is recommended to cool the product with water, preferably by interrupted water showers or in a water bath.
  • After cooling, store in cold storage.
  • It is recommended to pre-freeze the product before slicing.

SpiceBar casings

Photo Gallery

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Customer service

Welcome

Our consultants answer your questions

Contact
Klaudia Maniak

Klaudia Maniak

Export Customer Service

TEL: +48 606 284 003

EMAIL: kmaniak@nomax.pl

Anna Hojka

Anna Hojka

Customer Service

TEL: +48 508 279 001

EMAIL: ahojka@nomax.pl

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