Description

AMICEL casing is a single-layer plastic casing, permeable to smoke, designed for the production of all types of sausage and frankfurter products manufactured using technologies that include smoking (roasting with smoke) and allows for the production of products with traditional organoleptic characteristics inherent to products in cellulose, natural and artificial protein casings.

Application

AMICEL casing is designed for the production of all types of sausages, frankfurters, small sausages, mini-sausages, produced using technologies that include smoking (roasting with smoke)

Advantages

1. The smoke permeability of the AMICEL casing allows for roasting and smoking, which imparts a pleasant, distinctive smoke flavor and aroma, promotes the formation of a coagulated protein crust, and creates a glossy surface beneath the casing.

2. The high mechanical strength of the AMICEL casing allows for product formation not only by hand-tying but also on various types of equipment, ensuring high production speeds and the ability to overfill relative to the nominal caliber. The uniform caliber of the AMICEL casing ensures consistent filling on sausage production lines and in stuffing machines with a twisting device.

3. High oxygen barrier properties compared to protein and cellulose casings provide the following advantages:
— reduction of oxidative processes;
— preservation of the individual flavor of spices in the finished product throughout the entire shelf life.

4. Low water vapor permeability. AMICEL casings are an economical alternative to cellulose casings, as they reduce moisture loss during heat treatment and storage (it has been proven that thermal loss of products in AMICEL casings is 1.2 to 1.5 times lower than that of cellulose casings).

5. The vapor permeability of AMICEL casings is 1.2 to 1.5 times lower than that of cellulose casings and is at a level that allows:
— to achieve a high degree of smoked sausage products with the formation of a distinct flavor, aroma, and a coagulated protein crust on the surface of the sausages;
— to reduce moisture loss during heat treatment and storage of sausages and frankfurters in AMICEL casings.

6. The high heat resistance of the polymers used in the production of AMICEL casings significantly expands the temperature range of the casing compared to protein and cellulose casings. The casing is resistant to high temperatures.

7. Microbiological resistance. The polymers used to produce AMICEL casings are inert to bacteria and mold. This improves the hygienic properties of both the casing itself and the finished product.

8. Reduced adhesion to various types of minced meat ensures easy removal of the casing from the finished product without damaging the surface layer of coagulated protein, which is especially important for sausages and frankfurters.

Assortment

Colors

It is possible to produce exclusive colors

Seal

The casing can be printed on one or two sides. Printing colors range from 1 to 6. Full-color printing is also possible.

The ring-shaped casing only supports:
— single-sided printing with "front side" positioning;
— double-sided printing without positioning (i.e., if the original layout is "background printing").

Shell calibers

AMICEL type A, type P: 17 – 38 mm
AMICEL type Ako, type Rko: 22 – 38 mm

Delivery forms

Corrugated. For best preservation of the casing's properties, vacuum packaging is recommended.