
Collagen casings are of two kinds: small calibre (e.g. fresh sausages, Bratwurst etc.) and large calibre (e.g. salami, Bierwurst etc.). The key difference lies in the thickness of the casing wall and the way the collagen is processed to withstand a given degree of stress when filled and holding in the weight of the meat.
Benefits of Collagen Casings
- Traceability/Safety
When using collagen casings, there is no need to worry about these issues. Collagen casings are made from safe materials and the collagen extraction methods used make the casings totally free from all health risks
- Consistency
consistency in product quality, together with effective size and length control, means that the same specification of sausage is produced every time
- Superior Productivity
Edible collagen casings provide a superior yield based on ready-to-stuff materials, longer shirred lengths and high speed stuffing capabilities. Rework is minimised via consistent strand length and size control.
- Appearance
consumers prefer the overall appearance of the sausage due to the consistency of the casing and the result is faster selling sausage products
- Supply reliability
with reliable sources of collagen, and with manufacturing facilities on three continents, devro can assure customers of sustainable supply
- PricIng Stability
collagen casings are not subject to the same commodity pricing fluctuation as gut casing and stable pricing allows customers to budget, plan and cost their products effectively
- Easy Storage
the stability of collagen allows simple and effective packaging for easy storage and use
