IFINE 28 мм корпус из искусственной целлюлозы

Cellulose, usually from cotton linters or wood pulp, is processed to make viscose, which is then extruded into clear, tough casings for making wieners and franks.
They also are shirred for easier use and can be treated with dye to make "red hots". The casing is peeled off after cooking, resulting in "skinless" franks.
Cellulosic viscose solutions are combined with wood pulp to make large diameter fibrous casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches.
This type is also permeable to smoke and water vapor. They can be flat or shirred, depending on application, and can be pretreated with smoke, caramel color, or other surface treatments.

Our cellulose casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air, then packed in caddy, then cartons. 50 STICKS IN ONE CADDY, 6 CADDY IN ONE CARTON usually.

Storage:

The casings should be stored in the cartons and caddy boxes between 4 deg C and 25 deg C, at room Relative Humidity of 50% to 70%.
Keep the casing away from direct sunlight, both caddies and cartons.
Unused casing should be returned to the caddy and covered completely in plastic so the casing will not dry out.
If the casing does dry out due to exposure to air, put the casing in a refrigerated high humidity room to remoisturize.
Always use casing FIFO: First In First Out, because the casing has a limited shelf life. 

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