Description

EXTRAFLEX casing is a multilayer, rough barrier casing designed for the production, packaging, storage, and distribution of sausages, hams, pâtés, processed cheeses, edible animal fats, margarines, and other food products that do not require smoking. A distinctive feature of EXTRAFLEX casing is its unique appearance, imitating viscose-reinforced casings due to the unique structure of the outer layer. EXTRAFLEX casing is designed for products sold in retail as whole loaves, as well as for products sliced in stores. EXTRAFLEX Ko is a ring-shaped version of EXTRAFLEX casing.

Application

EXTRAFLEX casings are designed for the production, transportation, storage, and distribution of:
— cooked sausages and ham products;
— blood sausages, liver sausages, and pâtés;
— headcheese, jellied meats, and gelatinized products;
— edible animal fats;
— frozen products (sausage and ground meat);
— and other food products that do not require smoking.

Advantages

1. Improved spiral slicing and peeling properties allow for slicing of casing-covered sausage sticks at any angle and slice thickness, eliminating jagged cut edges and longitudinal casing tears that could spoil the product's appearance.

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

3. 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.

4. Low permeability to oxygen and water vapor 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.

5. High heat resistance of the polymers used in casing production significantly expands the temperature range of casing use.

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

Assortment

Colors

It is possible to produce exclusive colors

Seal

Single-sided and double-sided, single-color, multi-color, or full-color printing using volatile solvent-based inks. Printing is done using a flexographic process, and the inks are resistant to boiling, grease, and mechanical damage.

Shell calibers

EXTRAFLEX
Caliber: 32–120 mm

EXTRAFLEX-Ko
Caliber: 32–51 mm

Delivery forms

— rolls;
— corrugated dolls.