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AMIFLEX Tko

1. Mechanical strength allows for loaf forming using high-performance automatic and semi-automatic clippers at high forming speeds.

2. High elasticity allows for significant overstuffing relative to the nominal diameter. This reduces casing consumption per ton of finished product compared to conventional multilayer casings.

3. Low oxygen and water vapor permeability is ensured by a carefully selected combination of polymers and ensures:
— no loss during heat treatment and storage of meat and sausage products;
— microbiological stability of products during storage;
— inhibition of oxidative processes that lead to rancidity of fats and changes in the natural color of meat products;
— excellent presentation of finished products (no wrinkles) throughout their entire shelf life.

4. The high heat resistance of the polymers used in casing production significantly expands the temperature range of casing use.

5. Physiological safety: The casing is not subject to microbiological spoilage, as the materials it is made from are inert to bacteria and mold. This simplifies casing storage and improves the hygienic properties of both the casing itself and the sausage production process.