SCOPE OF USE: Processed cheese manufactured by technologies including smoking (frying with smoking). FEATURES AND BENEFITS: Permeability for smoking fume; Vapor permeability, lets achieve the product with needed organoleptic characteristics; Long terms of expiry of the end products; Low loss wil thermo processing and storing; Overstuffing of the casing up to 10%; High thermostability; The casing is not exposed to microbiological spoilage.

Calibers: 45,50,55,65, 80 mm.

Colors: light smoking (016), dark smoking (150), bordeaux, translucent red (080), translucent orange (055).

Storage and transportation 

It is required to store a casing in original packaging in closed dry and clean premises which correspond to applicable sanitary-hygienic standards, set for this food product branch at distance not less than 1 m from heaters, in the absence of strongly smelling and aggressive substances at temperature not above 25ºС.

It  is recommended to keep the casing away from direct sunlight and high temperatures while storing and transporting. 

It is required to open the manufacturer's package immediately before use. It is advisable to open only that quantity of packages which will be used in technological process. If the package integrity during storing has been broken, it is required to exclude the possibility of untimely soaking (moisturing) of the casing during further storing, as it might result in adhesion after drying and tearing of the casing during its usage.

The casing which has been transported or stored at temperature below 0° С. It is required to keep in the original package before use at room temperature not less than for 24 hours. 

It is strictly prohiibited to throw or to hit boxes with the casing.

It is strictly prohiibited to stock the casing in rolls without cartoon layings between front parts.   

Preparation of the casing to use  

The casing is delivered ready to use, that mans it doesn't require additional preparation before forming. In special cases for the purpose of its elasticity increasing the casing can be soaked.

The process of preparation of the casing to use is as follows:

it is required to bring the manufacturing packaging into production facility from the warehouse premises, put it onto dry surface (floor, table, etc.), then to open it immediately before use. 

Soaking is done in pure water (by GOST Р 51232) at temperature 20 - 25 °С. It is not allowed to soak the casing in hot water, because in this case the casing can shrink during soaking.

The casing in rolls is cut into pieces, at first, and then is soaked. If goffer "dolls" are used, it is required to monitor that goffer "doll" is fully under water. Water should freely reach the inside of the goffer doll, displacing air. The term of soaking is 5-10 minutes immediately before stuffing and forming. 

After the soaking the water left is moved away from the seal, and the casing is put onto the stuffer spindle.

If these conditions are observed, the casing possesses high elasticity, what is significantly facilitates the process of stuffing and ensures even stuffing at the whole length of the sausage stick.  

Forming

GSD casing is applicable as for tying of the sticks by hand, and also for the work on automatic and semi-automatic clipping equipment.

To avoid damaging of the casing it is required to ensure absence of burrings on the details of the equipment, sharp articles, notches, roughness of the working surface of the table.

It is prohibited to allow friction by different inequalities of front side of the roll during he work with the casing. 

It is strictly prohibited to strick the sticks (to puncture the casing).  

If recommended caliber of the stuffing is observed, good layout of the end product is ensured and % of its overstuffing is increased.

Thermal processing

Thermal processing of the sticks of sausage cheese made by the technologies, including smoking (frying with smoke), is made in chambers of shaft type and in universal thermal chambers. 

The regime of thermal processing is chosen by the manufacturer individually, because the decisive role in this process is played by equipment facilities (stationaty chamber of shaft type or universal thermal chamber).

At choosing of the smoking regime it is required to consider the following conditions:

It is not recommended to smoke wet sticks. Smoking of wet sticks make the products lackluster, sometimes spotty, smoking becomes uneven. After forming it is required to cool the surface of sticks to the temperature of 30 – 400С. This allows to preapare the surface of the stick to further smoking in the best possible way.

It is required to make drying stage before smoking. Drying should start at temperatures of 50 - 55°С, air humidity in a chamber is less than 50%. While drying cycle in being fulfilled the temperature is gradually bing increased up to 60 - 65°С.

After that there fulfilled smoking stage at temperatures of 70 - 75°С. On this stage there happens further hardening of drying crust and its coloring of smoke components. 

In universal thermal chambers itis possible to easily control all the parameters of the process: humidity, smoke intensity, temperature, while getting the smoke of standard quality.

Cooling

Sticks of sausage cheese are cooled in two stages:

1 stage- cooling under shower by tapwater up to the temperature in the stick center up to +25°С.

2 stage- after cooling under shower sausage cheese products are dried out at temperature of the environment, then they are placed into the cooling chamber at temperature from +4°С up to +6°С.

Cooling of the product with intervals ensures simulteneous and even shrinkage of the casing, what excludes wrinkle formation on the surface of the stick.

Transportation and storing of sausage products 

Transportation and storing of sausage products made using the casing are performed in accordance with normative documents for this product (GOST, TU).

Choose... 45 50 55 60 80		calibre, mm *
Choose... smoke light smoke claret-colored red clear orange clear		colour *
Choose... yes no		goffering *
Choose... 0. 1 2 3 4 5 6		face printing design, number of colours *
Choose... 0. 1 2 3 4 5 6		back printing design, number of colours *
		quantity of meters *