Casing Shrink Film

Features:

Permeability during cooking for flavor penetration.

Excellent barrier properties to increase shelf life, reduce
spoilage and minimal weight loss after cooking.

Exceptional strength to enable soaking and tight stuffing
without breakage.

Excellent meat adhesion to avoid air pockets, yet easy
peeling when needed.

Shrink rate of 5% to 20% and maintains thermal stability,
thus eliminating problem of after-shrink (does not need to
be immersed in warm water to eliminate wrinkles).
The casing is wrinklefree after cooking and cooling.

Ability to cook and sterilize the sausage in the casing
for temperatures of up to 120