B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

V i s c o fa n c o l l a g e n P r o d u c t s

E D I B L E C O L L A G E N C A S I N G S

The casing company

Our wide variety of edible collagen casings has enjoyed great popularity world-wide for

decades. Whether it be for processed sausages, fresh sausages, pre-cooked fried sausages

or dry-cured snacks - every edible collagen casing from Viscofan is a classic.

E D I B L E C O L L A G E N C A S I N G S

Product caliber colour Processing information

fresh sausages

Colfan-ffor food service fresh sausages (e.g. pork sausages) and dry sausages

17 mm - 34 mm clear

fill directly in the direction indicated without prior soaking.

NDC-M-frfor retail fresh sausages with high transparency

17 mm - 33 mm clear

TWLfor fresh or dry sausages (e.g. snack sticks)

17 mm - 32 mm clear

Colfan hLfor hand-linked fresh sausages

21 mm - 28 mm clear

sCC-Bfor fresh sausages with a natural curve

19 mm - 32 mm clear

ProCesseD sausages

Colfan-Pfor cooked sausages (smoked or not) or dry sausages. 17 mm - 28 mm clear

fill directly in the direction indicated without prior soaking. the cooking

temperature should not exceed 74°c.

Naturfor smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like “Wiener“ or “frankfurter“, or dry sausages that are currently made in natural gut.

18 mm - 24 mm clear

esCfor cooked sausages (smoked or not) in large calibers.

34 mm - 47 mm clear

NDXfor cooked or dry sausages, with excellent caliber consistency. especially qualified for high speed filling machines.

13 mm - 33 mmclear, yellow, salmon red,

red, dark red, caramel, fresh bloom, non-smoker

NDC-Dfor cooked, non-smoked sausages to be fried

13 mm - 30 mm clear

NDC-Mfor cooked sausages (smoked or not) or dry sausages, with special elasticity needs

16 mm - 28 mm clear

NBCfor snack products (e.g. beef sticks)

12,5 mm - 19 mm clear, caramel, red brown, non-smoker

NCCfor cooked sausages (smoked or not) or dry sausages, with a natural gentle curve.

23 mm - 43 mm clear, non-smoker

NCC-Dfor cooked, non-smoked sausages to be fried, with a natural gentle curve.

26 mm - 28 mm clear

sCCfor cooked, smoked sausages, with a natural gentle curve.

19 mm - 25 mm clear

fresh sausages

ProCesseD sausages

Product caliber colour Processing information

fresh sausages

Colfan-ffor food service fresh sausages (e.g. pork sausages) and dry sausages

17 mm - 34 mm clear

fill directly in the direction indicated without prior soaking.

NDC-M-frfor retail fresh sausages with high transparency

17 mm - 33 mm clear

TWLfor fresh or dry sausages (e.g. snack sticks)

17 mm - 32 mm clear

Colfan hLfor hand-linked fresh sausages

21 mm - 28 mm clear

sCC-Bfor fresh sausages with a natural curve

19 mm - 32 mm clear

ProCesseD sausages

Colfan-Pfor cooked sausages (smoked or not) or dry sausages. 17 mm - 28 mm clear

fill directly in the direction indicated without prior soaking. the cooking

temperature should not exceed 74°c.

Naturfor smoked, processed (steamed or water cooked) sausages with thin wall and noticeable knack, like “Wiener“ or “frankfurter“, or dry sausages that are currently made in natural gut.

18 mm - 24 mm clear

esCfor cooked sausages (smoked or not) in large calibers.

34 mm - 47 mm clear

NDXfor cooked or dry sausages, with excellent caliber consistency. especially qualified for high speed filling machines.

13 mm - 33 mmclear, yellow, salmon red,

red, dark red, caramel, fresh bloom, non-smoker

NDC-Dfor cooked, non-smoked sausages to be fried

13 mm - 30 mm clear

NDC-Mfor cooked sausages (smoked or not) or dry sausages, with special elasticity needs

16 mm - 28 mm clear

NBCfor snack products (e.g. beef sticks)

12,5 mm - 19 mm clear, caramel, red brown, non-smoker

NCCfor cooked sausages (smoked or not) or dry sausages, with a natural gentle curve.

23 mm - 43 mm clear, non-smoker

NCC-Dfor cooked, non-smoked sausages to be fried, with a natural gentle curve.

26 mm - 28 mm clear

sCCfor cooked, smoked sausages, with a natural gentle curve.

19 mm - 25 mm clear

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CoNVerTINg

our variety of tailor-made product finishes ensures the best processing on all

machines. edible collagen casings are ready to stuff.

CLIPPINg

some of our edible collagen casings feature high clip stability and easy-processing

on all standard clip machines. Please check with technical service to ensure proper

selection.

sMokINg

an excellent and perfectly balanced permeability to smoke and steam ensures

first-class cultivation of flavour and aroma. the brilliant smoking performance

provides an impeccable optic.

CookINg

following drying and smoking the cooking temperature should not exceed 74°c

for most of our types.

haLaL/kosher

We offer Halal and Kosher versions for some of our casing types. Please enquire to

your customer service representative.

not every caliber/colour variation is available. Please ask your country‘s

distributor for the corresponding data sheet for detailled information.

all data published corresponds to our present state of knowledge and is

published without any liability. Viscofan reserves the right to make alterations

and supplements as technology progresses.

B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

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The casing company

B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

V i s c o fa n c o l l a g e n P r o d u c t s

N O N E D I B L E C O L L A G E N C A S I N G S

The casing company

Viscofan Large Calibre Collagen Casings for cooked and dry sausage in both straight and

curved form are seamless casings made with high quality collagen. These casings give

sausages just that typically appetising appearance consumers are looking for. Our quality

products offer advantages as yet unmatched, for processor and consumer alike.

N O N E D I B L E C O L L A G E N C A S I N G S

Product caliber colour Processing information

R2L-Dfor dry sausage and for high-speed processing.

32 mm - 110 mm clear, brown

soak in 15% brine solution (30 - 60 minutes)

EW-Dfor smoked cooked sausage.

42 mm - 100 mmclear, brown,

mahogany, caramel

Koko-Efor smoked cooked sausage.

35 mm - 65 mmclear, caramel, light mahogany,

brown, onion, mahogany

Classfor smoked cooked sausage. for higher clipability.

45 mm - 65 mmclear, caramel, light mahogany,

dark onion, onion

Koko-Lfor dry sausage (type lomo).

60 mm - 90 mm clear

Koko-Rfor dry sausage.

30 mm - 100 mmclear, light mahogany, brown, caramel, onion

Klassikfor smoked cooked sausage.

43 mm - 75 mm clear

soak in 10% brine solution (10 - 30 minutes)

R2for dry sausage with long maturation time.

43 mm - 135 mm clear

EW-D-KDfor smoked cooked sausage.

32 mm - 58 mmclear, mahogany, salmon red, red

Kranzdarmfor smoked and unsmoked cooked sausage, and for dry spreadable products (with built-in smoke flavour).

33 mm - 58 mmclear, mahogany,

salmon red, caramel

R2L-D-KDfor curved dry sausage.

35 mm - 58 mm clear, brown

KRA-R2Lfor curved dry sausage in a small ring size.

34 mm - 38 mm clear

ERfor smoked and unsmoked cooked sausage.

30 mm - 43 mm clear, red, black, caramelshirred sticks: soaking is not required. cut pieces: soak in 10% brine solution

(10 - 30 minutes)

Product caliber colour Processing information

R2L-Dfor dry sausage and for high-speed processing.

32 mm - 110 mm clear, brown

soak in 15% brine solution (30 - 60 minutes)

EW-Dfor smoked cooked sausage.

42 mm - 100 mmclear, brown,

mahogany, caramel

Koko-Efor smoked cooked sausage.

35 mm - 65 mmclear, caramel, light mahogany,

brown, onion, mahogany

Classfor smoked cooked sausage. for higher clipability.

45 mm - 65 mmclear, caramel, light mahogany,

dark onion, onion

Koko-Lfor dry sausage (type lomo).

60 mm - 90 mm clear

Koko-Rfor dry sausage.

30 mm - 100 mmclear, light mahogany, brown, caramel, onion

Klassikfor smoked cooked sausage.

43 mm - 75 mm clear

soak in 10% brine solution (10 - 30 minutes)

R2for dry sausage with long maturation time.

43 mm - 135 mm clear

EW-D-KDfor smoked cooked sausage.

32 mm - 58 mmclear, mahogany, salmon red, red

Kranzdarmfor smoked and unsmoked cooked sausage, and for dry spreadable products (with built-in smoke flavour).

33 mm - 58 mmclear, mahogany,

salmon red, caramel

R2L-D-KDfor curved dry sausage.

35 mm - 58 mm clear, brown

KRA-R2Lfor curved dry sausage in a small ring size.

34 mm - 38 mm clear

ERfor smoked and unsmoked cooked sausage.

30 mm - 43 mm clear, red, black, caramelshirred sticks: soaking is not required. cut pieces: soak in 10% brine solution

(10 - 30 minutes)

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CONVERTING

Whether in reels, cut pieces or shirred strands, our variety of tailor-made product

finishes ensures the best processing on all machines. for dry sausages we have

available a variety of special forms (e.g. bag form, bladder form, pig form).

CLIppING / TyING

our collagen casings feature high clipping stability and easy-processing on all

standard clipmachines. they are also wonderfully easy to handle when tying by

hand. fill air-free and clip or tie correctly.

smOKING

an excellent and perfectly balanced permeability to smoke and steam ensures

first-class cultivation of flavour and aroma. the brilliant smoking performance

provides an impeccable optic.

COOKING

following drying and smoking the cooking temperature should not exceed 75°c.

cool after cooking.

mATuRING

We recommend a continuous reduction of temperature and relative humidity

(r.h.) from approx. 22°c / 95% to 18°c / 85% (r.h.) at a low air flow rate (0,2 m/s -

0,5 m/s) over a period of 7 - 10 days. after maturing and for storage conditions

of 16°c / 75-80% r.h. are recommended. the casing stays adhered to the product

right the way through the maturing process, whilst at the same time guaranteeing

excellent peelability from the finished product. Quick and easy peeling what makes

the finished product look impeccable.

not every caliber/colour variation is available. Please ask your country‘s

distributor for the corresponding data sheet for detailled information.

all data published corresponds to our present state of knowledge and is

published without any liability. Viscofan reserves the right to make alterations

and supplements as technology progresses.

B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

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The casing company

B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

V i s c o fa n c o l l a g e n P r o d u c t s

C o l l a g e n F o o d F i l m s

The casing company

Collagen food film opens up a whole host of possibilities for new inspirations

previously undreamt of, over and beyond the limits of traditional products. Collagen

film covers meat, meat products and emulsions like a natural skin and enables you to

transform low cost products into high-quality creations.

C o l l a g e n F o o d F i l m s

Product flat WidtH colour Processing information

Coffithe time-tested collagen film for roasts, hams and other meat products.

78 mm - 620 mmclear, black, light black,

caramel, salmon red

do not soak. Process dry. Wrap meat in collagen film,

which can then be inserted into an elastic net. tie or clip ends.

Starfoilcollagen film made from best quality porcine collagen.

126 mm - 620 mm clear

Coffinetcollagen food film shirred together with netting, either for manual or semi-automatic stuffing without any kind of coffi machinery, or for complete automation of coffinet application by using coffinet Piston applicator.

285 mm - 620 mm

clear, black, light black, caramel, salmon red

Coffinet TCNcollagen food film shirred with total control net®, which is a netting with a preset fixed diameter. total control net® is a patented and registered product of trunnet. 380 mm - 620 mm

Product flat WidtH colour Processing information

Coffithe time-tested collagen film for roasts, hams and other meat products.

78 mm - 620 mmclear, black, light black,

caramel, salmon red

do not soak. Process dry. Wrap meat in collagen film,

which can then be inserted into an elastic net. tie or clip ends.

Starfoilcollagen film made from best quality porcine collagen.

126 mm - 620 mm clear

Coffinetcollagen food film shirred together with netting, either for manual or semi-automatic stuffing without any kind of coffi machinery, or for complete automation of coffinet application by using coffinet Piston applicator.

285 mm - 620 mm

clear, black, light black, caramel, salmon red

Coffinet TCNcollagen food film shirred with total control net®, which is a netting with a preset fixed diameter. total control net® is a patented and registered product of trunnet. 380 mm - 620 mm

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Coffi maChiNery

CoffiNeT PiSToN aPPliCaTor

specific coffinet applicator that allows the complete stuffing automation of

products of whatever caliber and length by using coffinet.

Coffi-B3

for manual application of coffi sheets together with net. suitable for whole

muscle, sectioned and formed meat products.

Coffi-h1

for manual application of coffi on reels together with net. suitable for whole

muscle, sectioned and formed meat products.

VN-SS

automatic machine for the application of coffi on reels together with net.

suitable for sectioned and formed meat products and various types of emulsion

in mid and large flat widths. also suitable for manual application.

not every flat width/colour variation is available. Please ask your country‘s

distributor for the corresponding data sheet for detailled information.

all data published corresponds to our present state of knowledge and is

published without any liability. Viscofan reserves the right to make alterations

and supplements as technology progresses.

B r a z i l · C a n a d a · C h i n a · C o s t a r i C a · C z e C h r e p u B l i C · G e r m a n y · m e x i C o · r u s s i a · s e r B i a · s pa i n · t h a i l a n d · u n i t e d K i n G d o m · u r u G u ay · u s a

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The casing company