Walsroder Artificial Sausage Casings and Films.
The smoke-permeable casings with controlled
meat cling
Walsroder Fibrous Casings have stood the test of time through many decades. They are smoke-permeable and breathable, and their superb features include high size consistency, good machinability and high mechanical strength. Walsroder Fibrous Casings have optimum curing properties and a natural satin-matt finish.
Applications:
Walsroder Fibrous Casings were specially developed for the production of all types of dry sausage, cooked or scalded sausage, semi-dry sausage, smoked sausage, and for pressure-stuffed uncooked or cooked cured meat products. Graduated levels of impregnation provide the individual product lines with controlled meat cling properties. The range offers the ideal casing for every kind of sausage - from sliceable to spreadable: salami, teewurst and smoked ham sausage are just a few examples.
During smoking and drying, the casing conforms perfectly to any changes undergone by the sausage mix, giving the sausages their tightly stuffed appearance. Walsroder Fibrous Casings withstand all the stresses and strains they are subjected to. This facilitates processing by hand, by machine or on automatic equipment, even at high speeds. The casings stand up to clipping, hole-punching and pre-sticking, and they remain true to size.
The Walsroder Fibrous Casings range offers casings for endless sausage varieties, including unique specialties. The appropriate degree of meat cling can be selected from a well-devised, carefully graded system, which offers the best peeling characteristics for every different type of sausage.
The up-to-date classic for all cooked sausage varieties
Walsroder F plus couples the benefits of fibrous casings, such as satin-matt surface and excellent shrink capability, with the superb barrier and meat cling properties associated with plastic casings. Walsroder F plus has a highly effective barrier coating on the inside. It is highly impermeable to water vapour, oxygen and aromas as well as being greaseproof. Outstanding features such as its good handling texture and machinability make the casing equally attractive to the butcher’s trade and the meat processing industry.
Applications:
Walsroder F plus is ideal for cooked or scalded varieties of sausage produced without smoke treatment. Their colour and quality are reliably retained by Walsroder F plus.
A major plus factor at the point of sale is the natural appearance and long shelf life of the finished sausage products. Sausages in Walsroder F plus remain fresh and retain their flavour. Stored properly, the sausages will have a shelf life of several weeks without losing any of the quality.
With its excellent shrink performance - highly appreciated by experts in the trade - Walsroder F plus ensures that sausages keep their tightly stuffed exterior. The casing encloses the sausage product skin-tight and wrinkle-free, providing excellent meat cling.
Walsroder F plus can be filled exactly to the recommended stuffed diameter - meeting the prerequisites for packaging halved or portioned sausages for retailing in self-service outlets.
The glossy barrier-coated alternative
Walsroder FVP is a fibrous casing with an outside barrier coating which, coupled with the natural surface, gives the sausage its glossy appearance. The barrier coating ensures that the sausages have a dependable shelf life and that the interior fibrous layer of the casing remains constantly moist. In practical terms, this boils down to: no shrinking, no bursting, no smoke treatment. When the sausage is finally cut, the cooked emulsion will not ooze out - in other words: it's the ideal casing for all varieties of liver sausage.
Applications:
Walsroder FVP is the perfect choice for unsmoked cooked or scalded sausages, cooked cured meat products and cooked sectioned-and-formed meat products, including poultry items. It's the ideal casing for all varieties of liver sausage.
Walsroder FVP is virtually impermeable to water vapour, oxygen and aromas as well as being greaseproof. The sausages obtain a glossy exterior and remain fresh for a very long time. In addition, sausages produced in Walsroder FVP are suitable for deep-freezing. All in all: the perfect credentials for economical stockpile production. Walsroder FVP can be filled to the specified diameter trouble-free: With the appropriate stuffing pressure, the sausages will obtain their fully rounded contours.
Giving spreadable dry sausage the high gloss finish
 This smoke-permeable special casing made of pure cellulose is a particular favourite for producing spreadable types of dry sausage, e.g. fine or coarse "teewurst."
The all-rounder
Walsroder K flex is the economic all-rounder. The special polamide layer on the casing interior assures good meat cling which counteracts the formation of fat and jelly pockets. Its pliability, tensile properties, clipping performance, shrinkage and temperature resistance ensure trouble-free processing. Walsroder K flex is therefore just as suitable for manual sausage-making as it is for automatic sausage production. This heat-shrinking polymer casing is neutral in terms of both taste and odour.
Applications:
Walsroder K flex is fit for use throughout a temperature range from -18°C to +121°C. This allows all kinds of sausage and meat products to be processed, including sterilized (retorted, autoclaved) varieties. The stretch ratio selected for its manufacture makes the casing readily shrinkable for smooth-surfaced, tightly stuffed sausages. Walsroder K flex is therefore suitable for all types of cooked sausage and is equally ideal as a packing for other food and meat products.
With its low gas and water vapour transmission rates and thus also an ideal aroma barrier, even non-pigmented Walsroder K flex easily meets the retail shelf life requirements. Pigment colouring minimizes light transmission, thus enhancing the protection given to the product inside the casing.
The special transparent casing
Walsroder K norm is an outstandingly transparent five-layer plastic casing.
Applications:
Due to its reduced shrinkage, Walsroder K norm is a particularly appropriate choice for specialities such as those known for instance in Germany as "frische Zwiebelmettwurst" (comparable to ground beef), "Schwartenmagen" and "Presssack", as well as for ready meals and convenience food items.
When used in cooking moulds (e.g. for meat loaves), the casings form excellent, stable edges.
Walsroder K norm shows off what it is protecting, giving your product an even more appetizing and sales-promoting appearance.
The smoke-permeable plastic casing
Personified as the gentleman among plastic casings, its trademark is a "smoking jacket". Walsroder K smok is CaseTech's first smoke-permeable plastic casing.
Applications:
Walsroder K smok was specially developed for the production of spreadable dry sausage, liver sausage and scalded-type sausages in the small size range. In the case of "teewurst" it noticeably reduces the amount of grease that normally oozes out, i.e. the area around the clip remains largely grease-free, including inside the secondary wrapper. The "gentleman" also caters obligingly to the needs of other foods that undergo intensive or cold smoke treatment.
Due to its high moisture, aroma and smoke permeability, Walsroder K smok is eminently suitable for smoke treatment. It has excellent meat cling properties. Its multilayer structure provides outward resistance to mechanical stresses and strains and also the necessary clipping strength. It is neutral in taste and smell and gives sausages a smooth and wrinkle-free appearance. Walsroder K smok offers an extended shelf life - the food product will not dry out. The casing requires no soaking prior to stuffing. The multilayer structure provides added strength and size consistency, which are crucial for reliable processing.
Providing added protection!
Walsroder K plus is a special-grade casing that gives high-quality sausages added protection.
It has an attractive surface finish and owes its dependable processing characteristics to its exceptional strength, self-shrinking capability, microbiological and chemical resistance as well as its dimensional stability. The high-performance five-layer casing provides an extremely high barrier against water vapour and oxygen. Its UV light barrier also helps prevent oxidation of the sausage products.
Applications:
The odourless and tasteless Walsroder K plus casing is used primarily for high-quality cooked or scalded fresh sausage varieties and also for cured meat products. As the quality of the products is maintained during long-haul distribution and a long shelf life, the casing is also suitable as a container for other food items, such as soup or processed cheese, and for pet food.
The special polyamide layer on the casing interior is designed for excellent meat cling to counteract the formation of fat and jelly pockets. Whether printed or unprinted, Walsroder K plus is resistant to fats, oils and other substances likely to be used in the production of sausage and meat products, such as salt, brine, spices, extracts, condensates and edible acids. Walsroder K plus is fit for use throughout a temperature range from -18°C to +105°C.
The coextrusion process, stretch ratio and resultant elastic recovery have enabled Walsroder K plus to set new standards in respect of dimensional stability. The outcome is a smooth, wrinkle-free sausage produced without excessive stuffing pressure and remaining constant in size, irrespective of the cooking method.
Walsroder K plus is available in three basic types for specific applications:
Walsroder K plus SKH: the right casing for cooked sausage and chubs where high size consistency is required.
Walsroder K plus CTH: the optimum casing for scalded types of sausage allowing spiral peeling.
Walsroder K plus CTR: the right casing with reliable cutting performance - specially developed for industrial-angle-cutting.
Converting (tying, clipping, etc.) and one colour printing available from
our Aurora location
Custom cut casing lengths available upon request
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