BSM-M

BSM-M is special casing type designed for packing of unsmoked scalded and cooked processed meat products shaped in moulds. Outstanding flexibility ensure that casing ideally follows curves of the mould.

Applications

• Mould shaped sausages

Advantages

• High flexibility for perfect shape
• Good oxygen and water vapor barrier
•  Improved UV light barrier
• Long shelf life for packed product
• Wrinkle free sausage surface
• No jelly deposits due to good adhesion to meat proteins
• Resistant to bacteria and mould growth

Caliber range

• BSM-M is available in selected diameters. Please contact for details.

Color range

• BSM-M is available in a selected number of color shades from our standard color-catalogue. Please contact for details.

Instructions for use:

• Immerse the casing in water, temperature 15-25C, for minimum 45 minutes.
• Stuff the casing 5-12% above the nominal diameter.
• Apply the standard procedure for heat treatment and cooling.

Storage:

• Reccomended conditions: warehouse temperature 15-25C, relative humidity maximum 65%
• BS-M casings should be stored in original package without exposure to direct sunlight and enviromental conditions.
• Expiring date: 12 months after production date if stored properly.