Introduction
Multi layer barrier casings – Multi layer casings
Van Hessen bv has a very extensive range of multi layer casings, suitable for many uses. They can be used for products such as ‘filet americain’, raw beef sausage, varieties of cooked sausage and types of liver sausage. Additionally there are special products for processing ham products perfectly. For example, D-shape for shaping hams without a tin.
Multi layer IS an extruded roll of film made of shrinkable polyamide on the outside and polyethylene on the inside or a combination of these.
The casings are available in straight or circular form, in a glossy or matt finish. Multi layer is available in a range of types such as easy-peeling, with special oxygen barrier and a stronger quality for larger calibres.
Properties:
Polyamide casings are extruded casings made of high quality polyamide (PA). Depending on the use, the casings are available in a range of polyamide types such as PA 11 and PA 6/6. Polyamide casings can also be supplied in a transparent form as well as in a range of colours and can easily be printed.
Properties:
Fibrous casings are manufactured from a special paper wrapper and saturated in viscose. Using a great deal of technological knowledge, fibrous casings are produced in a range of specific qualities. The Van Hessen fibrous casings programme offers a suitable casing for just about every type of sausage. There are both permeable and non-permeable fibrous casings available.
Permeable fibrous casings:
Packaging:
Skin fibre casings (non edible) – Non edible collagen casings
Non-edible skin fibre casings are ideal for production of high quality sausage varieties. They can be used for dry and semi-dry sausage varieties and also for cooked sausages.
Non-edible skin fibre casings are manufactured from natural protein that binds with the meat protein. They are permeable and, as a result, have a high level of damp and smoke transmission.
They are available in two varieties, dry sausage and cooked sausage.
The casings can be supplied straight or circular and the standard colours are brown, natural and salmon red.
Packaging:
Summary of calibres that can be supplied
calibre in mmcircular casingstraight casing
Collarin skin fibre casings
Non-edible skin fibre casings are ideal for production of high quality sausage varieties. They can be used for dry and semi-dry sausage varieties and also for cooked sausages.
Non-edible skin fibre casings are manufactured from natural protein that binds with the meat protein. They are permeable and, as a result, have a high level of damp and smoke transmission.
They are available in two varieties, dry sausage and cooked sausage.
The casings can be supplied straight or circular and the standard colours are brown, natural and salmon red.
Packaging:
Summary of calibres that can be supplied
calibre in mmcircular casingstraight casing
Edible collagen films
Edible collagen casings are ideal for improved productivity and a consistent yield combined with good edibility and consumer acceptance.
Collagen casings are extruded from a collagen solution.
These casings are particularly suitable for production of frankfurters, dry sausages and snack products.
Packaging:
Edible collagen films give the meat an appearance of meat that has been packaged in nets. Edible collagen films have a natural protein layer which binds with the meat protein during processing.
Because of the excellent permeability the meat is smoked evenly and, as a result, more flavour is added to the meat.
These films are usually used for: smoked ham, cooked ham, dried ham and salami.
Packaging:
Solution with excellent shelf life
Increasingly tough requirements are being made on food product packaging.
These requirements relate to many, various criteria:
Shrink bags can offer you the appropriate solution to the requirements you set and which are met by your products and production. The vacuuming of the packaging (=extraction of oxygen) as well as the barrier properties of the material ensures that food products are protected and packaged in the best way possible.
The mechanical properties of this material offer you the opportunity to produce your products in a profitable way, to store and transport them securely and to present them in an optimum manner.
1. Oxygen barrier
The most important property of the vacuum shrink packaging is the protection it offers. This means that the product, once it has been vacuumed, no longer comes into contact with oxygen. Our materials perfectly meet the requirements of a high quality oxygen barrier.
However, when cheese is ripening it needs controlled permeability. The material, therefore, allows ripening gas through, without having to make concessions to the oxygen barrier outside. For this application we can also offer you material in a range of grades of permeability.
2. Damp barrier
The material’s damp barrier is essential to prevent drying out or weight loss during the production, storage and transport of your product.
3. Shrinkage capacity
Because this material has excellent shrinkage properties the film will enclose your product smoothly. As a result, the product characteristics will be guaranteed for longer (consider minimal loss of moisture, fat and/or flavour).
4. Pierce Resistance
Depending on the product that we want to package, on the one hand, and the manner of storage and transport on the other, there are various demands made on the material’s strength and resistance. After all, if the packaging is damaged the protective effect of the vacuum shrink packaging will be rendered useless. We are able to offer you a broad range of options for this, even materials that are resistant to sharp bones.
5. Visual properties
The high shrinkage properties mean that the film will enclose your product beautifully. We can also achieve an optimum product presentation as a result of the choices of bottom-seal form (straight, curved or altered curve).Besides this our range offers a very clear and, possibly, shiny material. With this you not only have secure packaging, optimum presentation of your product is also created.
6. Cook and Ship (final packaging)
The product is not only cooked in this packaging, this material also meets all the requirements of secure storage and transport.
Vacuum shrink packaging offers numerous solutions in order to meet your high requirements during the production process.
As stated above, specific product qualities can be retained by shrinking the outer packaging (minimum loss of fluid, fat and flavour). If material with meat adhesion is chosen this effect can be strengthened even further.
9. High temperature resistance (pasteurisation and sterilisation)
In order to guarantee product security still further, pasteurisation or sterilisation of the packed end product offers an excellent alternative. The range offers excellent options specifically for this application.
Solution with excellent shelf life
Increasingly tough demands are being made on food product packaging.
These requirements relate to numerous criteria:
Shrink bags can offer you the appropriate solution to the requirements you set and which are met by your products and production. The vacuuming of the packaging (=extraction of oxygen) as well as the barrier properties of the material ensures that food products are protected and packaged in the best way possible.
The mechanical properties of this material offer you the opportunity to produce your products in a profitable way, to store and transport them securely and to present them in an optimum manner.
1. Oxygen barrier
The most important property of the vacuum shrink packaging is the protection offered by it. This means that the product, once it has been vacuumed, no longer comes into contact with oxygen. Our materials perfectly meet the requirements of a high quality oxygen barrier.
However, when cheese is ripening it needs controlled permeability. In this way, the material allows ripening gas through without having to make concessions to the barrier to oxygen from outside. For this application we can also offer you material in a range of grades of permeability.
2. Damp barrier
The material’s damp barrier is essential to prevent drying out or weight loss during production, storage and transport of your product.
3. Shrinkage capacity
Because this material has excellent shrinkage properties the film will enclose your product smoothly. As a result, the product characteristics will be guaranteed for longer (consider minimal loss of moisture, fat and/or flavour).
4. Pierce Resistance
Depending on the product that we want to package, on the one hand, and the manner of storage and transport on the other, there are various demands made on the material’s strength and resistance After all, if the packaging is damaged the protective effect of the vacuum shrink packaging will be rendered useless. We are able to offer you a broad range of options for this, even materials than are resistant to sharp bones.
5. Visual properties
The high shrinkage properties mean that the film will enclose your product beautifully. We can also achieve an optimum product presentation as a result of the choices of bottom-seal form (straight, curved or altered curve).
Besides this our range offers a very clear and, possibly, shiny material. With this you not only have secure packaging, optimum presentation of your product is also created.
6. Cook and Ship (final packaging)
The product is not only cooked in this packaging, this material also meets all the requirements of secure storage and transport.
Vacuum shrink packaging offers numerous solutions in order to meet your high requirements during the production process.
As stated above, specific product qualities can be retained by shrinking the outer packaging (minimum loss of fluid, fat and flavour). If material with meat adhesion is chosen this effect can be strengthened even further.
9. High temperature resistance (pasteurisation and sterilisation)
In order to guarantee product security still further, pasteurisation or sterilisation of the packed end product offers an excellent alternative. The range offers excellent option specifically for this application.
Meat products
The width of elastic nets is stretchy due to the spun-rubber diagonal threads. These diagonal threads are secured to the threads running from top to bottom, which are not stretchy. There are two qualities, one for cooking and one for pot-roasting.
The pot-roasting net is available in a fine-knit or coarse-knit finish. Coarse-knit (type S) is used most frequently and has 4 knots between the elastic rubber-wrapped diagonal threads. Fine-knit (type F) has 2 knots between the diagonal threads.
There are also varieties for particular uses.
Properties:
- Multi layer barrier casings – Multi layer casings
- Nylon casings – Polyamide casings
- Fibrous casings
- Skin fibre casings (non edible) – Non edible collagen casings
- Collarin skin fibre casings
- Edible collagen films
- Shrink bag for meat and dairy products – Vacuum shrink packaging
- Netting - elastic nets
Multi layer barrier casings – Multi layer casings
Van Hessen bv has a very extensive range of multi layer casings, suitable for many uses. They can be used for products such as ‘filet americain’, raw beef sausage, varieties of cooked sausage and types of liver sausage. Additionally there are special products for processing ham products perfectly. For example, D-shape for shaping hams without a tin.
Multi layer IS an extruded roll of film made of shrinkable polyamide on the outside and polyethylene on the inside or a combination of these.
The casings are available in straight or circular form, in a glossy or matt finish. Multi layer is available in a range of types such as easy-peeling, with special oxygen barrier and a stronger quality for larger calibres.
Properties:
- good barrier qualities in relation to oxygen and damp so that no weight-loss or discolouration occurs
- good shrinkage properties
- can be pasteurised to 100°C
- can be sterilised to 120°C
- can be filled completely due to strength of the casing
- excellent for machine processing
- for all types of liver sausage
- for all types of cooked sausage
- black pudding and tongue sausage
- cold sausage meat, such as meat paste, raw beef sausage, smoked sausage and ‘filet americain’
- for products such as cheese and butter
- for products such as soups, ragouts and sauces
- animal feed
- meal components
- 500 metre rolls
- rolled up
- circular or straight
- cut and clipped, with or without loop
- available in a range of colours
- can be printed in a maximum of 8 colours
- storage is best in a cool and dry area
- rolled up casings can be processed straight out of the box. Can be pre-soaked for 20 minutes in water with a maximum temperature of 25°C; pre-soaked casings can be filled more fully
Polyamide casings are extruded casings made of high quality polyamide (PA). Depending on the use, the casings are available in a range of polyamide types such as PA 11 and PA 6/6. Polyamide casings can also be supplied in a transparent form as well as in a range of colours and can easily be printed.
Properties:
- very strong
- can be pricked
- PA 11 can be sterilised to 120°C
- PA 11 is very calibre-fast
- PA 6/6 is relatively cheap
- grill sausage
- black pudding and tongue sausage
- hams and pastes in shapes
- quick-cook products such as chow mein and egg fried rice slices
- all items that must be sterilised
- PA 6/6 for types of cooked sausage
- meal components
- 500 metre rolls
- rolled up
- clipped, with or without loop
- printable in a maximum of 4 colours ‘flexo’ or 6 colour deep printing
- available in thickness of 30 to 80 microns
- flat measurement from 60 to 200 mm
- PA 11 pre-soak for 30 minutes and PA 6/6 for a minimum of 3 hours in water at around 40°C. The fluid intake increases the strength of the casing. PA 11 fill completely. PA 6/6 overfill b about 5% to achieve a smooth sausage surface. Our polyamide casings meet the current legal requirements.Fibrous casings are the appropriate solution for optimum production of dry sausage varieties and some cooked sausage varieties. Generally speaking, these casings can be ‘tuned’ to the correct sausages and product types.
Fibrous casings are manufactured from a special paper wrapper and saturated in viscose. Using a great deal of technological knowledge, fibrous casings are produced in a range of specific qualities. The Van Hessen fibrous casings programme offers a suitable casing for just about every type of sausage. There are both permeable and non-permeable fibrous casings available.
Permeable fibrous casings:
- casing with impregnation so that is shrinks with dry sausages and for all types of sausage
- that require excellent meat adherence. Suitable for dry and cooked sausage varieties. Can be supplied in a range of colours.
- casing without impregnation suitable for a range of cooked sausage varieties and German
- sausage where ease of peeling is required, such as with slicing varieties. Can be supplied in
- a range of colours, transparent, smoke colour, yellow red-orange, black and many others.
- there are also diverse varieties that are suitable for hams, smoked meats, cured sides of pork, bacon, etc.
- the correct choice depends heavily on your production process
- with coating on the inside
- natural appearance (mat colour)
- good fill and clip properties
- no fat and jelly deposits
- easy to peel
- with coating on the outside
- smooth and blemish free surface
- can be cut easily
- no problems during cooling and storage process
Packaging:
- rolls
- bundles
- rolled up
- tied off with loop or just clipped
- printing in maximum of 6 colours, single or double sided
- pricked or un-pricked
- store casings in a cool and dry area
- pre-soak for 30 minutes in lukewarm water, printed casings for 60 minutes
- keep unused, pre-soaked casings in clean water
- fill to the stated fill calibre
- do not prick casings
- suitable for all smoking methods; keep smoke damp
- after smoking cool the sausage immediately in showers or in water, do not cool with air
- never hang sausages in draughts, to prevent tearing due to the casing surface drying outstore and transport sausages as cleanly as possible
- when cutting the sausage first make it damp, to prevent tears. Cool vacuum packed cut
- sausages at 2 C and package immediately
- for processing with automatic fill-clip machines, a good clip setting is required to prevent sliding
Skin fibre casings (non edible) – Non edible collagen casings
Non-edible skin fibre casings are ideal for production of high quality sausage varieties. They can be used for dry and semi-dry sausage varieties and also for cooked sausages.
Non-edible skin fibre casings are manufactured from natural protein that binds with the meat protein. They are permeable and, as a result, have a high level of damp and smoke transmission.
They are available in two varieties, dry sausage and cooked sausage.
The casings can be supplied straight or circular and the standard colours are brown, natural and salmon red.
Packaging:
- 20 metre bundles
- rolled up
- tied off with loop
- pre-soak for about 30 minutes in water at a temperature of around 35 C, with the addition of between 12 and 20% salt
- it is important that the tied off end is kept completely underwater during pre-soaking.
- fill normally, do not overfill
- adhere to normal smoking programme
- maximum cooking temperature of 75 C
- cool using showers, then hang to cool to the core
Summary of calibres that can be supplied
calibre in mmcircular casingstraight casing
Collarin skin fibre casings
Non-edible skin fibre casings are ideal for production of high quality sausage varieties. They can be used for dry and semi-dry sausage varieties and also for cooked sausages.
Non-edible skin fibre casings are manufactured from natural protein that binds with the meat protein. They are permeable and, as a result, have a high level of damp and smoke transmission.
They are available in two varieties, dry sausage and cooked sausage.
The casings can be supplied straight or circular and the standard colours are brown, natural and salmon red.
Packaging:
- 20 metre bundles
- rolled up
- tied off with loop
- pre-soak for about 30 minutes in water at a temperature of around 35 C, with the addition of between 12 and 20% salt
- it is important that the tied off end is kept completely underwater during pre-soaking.
- fill normally, do not overfill
- adhere to normal smoking programme
- maximum cooking temperature of 75 C
- cool using showers, then hang to cool to the core
Summary of calibres that can be supplied
calibre in mmcircular casingstraight casing
Edible collagen films
Edible collagen casings are ideal for improved productivity and a consistent yield combined with good edibility and consumer acceptance.
Collagen casings are extruded from a collagen solution.
These casings are particularly suitable for production of frankfurters, dry sausages and snack products.
Packaging:
- rolled up, packed in caddies in a controlled atmosphere
- numerous colours available
- store in a cool, dry area at between 5 to 15 ºC
- opened packaging must be closed again before reuse and packaged in airtight condition use the correct filling nozzle for the correct result
Edible collagen films give the meat an appearance of meat that has been packaged in nets. Edible collagen films have a natural protein layer which binds with the meat protein during processing.
Because of the excellent permeability the meat is smoked evenly and, as a result, more flavour is added to the meat.
These films are usually used for: smoked ham, cooked ham, dried ham and salami.
Packaging:
- packaged rolled up in a controlled atmosphere
- store in a cool, dry area at between 5 to 15 ºC
- opened packaging must be closed again before reuse and packaged in airtight conditions
- use the correct filling nozzle for the correct result
Solution with excellent shelf life
Increasingly tough requirements are being made on food product packaging.
These requirements relate to many, various criteria:
- Shelf life
- Processing
- Flexibility
- Ease of transport and storage
- Presentation
- Product security
- Pasteurisation
- Sterilisation
- Product consistency
- Yield
Shrink bags can offer you the appropriate solution to the requirements you set and which are met by your products and production. The vacuuming of the packaging (=extraction of oxygen) as well as the barrier properties of the material ensures that food products are protected and packaged in the best way possible.
The mechanical properties of this material offer you the opportunity to produce your products in a profitable way, to store and transport them securely and to present them in an optimum manner.
1. Oxygen barrier
The most important property of the vacuum shrink packaging is the protection it offers. This means that the product, once it has been vacuumed, no longer comes into contact with oxygen. Our materials perfectly meet the requirements of a high quality oxygen barrier.
However, when cheese is ripening it needs controlled permeability. The material, therefore, allows ripening gas through, without having to make concessions to the oxygen barrier outside. For this application we can also offer you material in a range of grades of permeability.
2. Damp barrier
The material’s damp barrier is essential to prevent drying out or weight loss during the production, storage and transport of your product.
3. Shrinkage capacity
Because this material has excellent shrinkage properties the film will enclose your product smoothly. As a result, the product characteristics will be guaranteed for longer (consider minimal loss of moisture, fat and/or flavour).
4. Pierce Resistance
Depending on the product that we want to package, on the one hand, and the manner of storage and transport on the other, there are various demands made on the material’s strength and resistance. After all, if the packaging is damaged the protective effect of the vacuum shrink packaging will be rendered useless. We are able to offer you a broad range of options for this, even materials that are resistant to sharp bones.
5. Visual properties
The high shrinkage properties mean that the film will enclose your product beautifully. We can also achieve an optimum product presentation as a result of the choices of bottom-seal form (straight, curved or altered curve).Besides this our range offers a very clear and, possibly, shiny material. With this you not only have secure packaging, optimum presentation of your product is also created.
6. Cook and Ship (final packaging)
The product is not only cooked in this packaging, this material also meets all the requirements of secure storage and transport.
- the high shrinkage properties guarantee optimum presentation;
- because the film connects to the product tightly the durability of the taste is guaranteed and
- losses during cooking are minimised;
- the high barrier properties and strong seal adhesion ensures maximum shelf-life;
- the relatively high resistance of the film guarantees a secure logistical follow-up process.
Vacuum shrink packaging offers numerous solutions in order to meet your high requirements during the production process.
- maintenance of the consistency of the product because the film connects to the product tightly;
- reduction of yield loss (minimisation of fluid and fat loss) by the shrinkage properties of the film and also the opportunity for meat adhesion;
- many varieties of material, from which the correct consideration can be made between the cost price of the material and the production yield.
As stated above, specific product qualities can be retained by shrinking the outer packaging (minimum loss of fluid, fat and flavour). If material with meat adhesion is chosen this effect can be strengthened even further.
9. High temperature resistance (pasteurisation and sterilisation)
In order to guarantee product security still further, pasteurisation or sterilisation of the packed end product offers an excellent alternative. The range offers excellent options specifically for this application.
- the strong seal adhesion offers the opportunity for exposure to high temperatures;
- the excellent barrier properties deliver an extended shelf life
Solution with excellent shelf life
Increasingly tough demands are being made on food product packaging.
These requirements relate to numerous criteria:
- Shelf life
- Processing
- Flexibility
- Ease of transport and storage
- Presentation
- Product security
- Pasteurisation
- Sterilisation
- Product consistency
- Yield
Shrink bags can offer you the appropriate solution to the requirements you set and which are met by your products and production. The vacuuming of the packaging (=extraction of oxygen) as well as the barrier properties of the material ensures that food products are protected and packaged in the best way possible.
The mechanical properties of this material offer you the opportunity to produce your products in a profitable way, to store and transport them securely and to present them in an optimum manner.
1. Oxygen barrier
The most important property of the vacuum shrink packaging is the protection offered by it. This means that the product, once it has been vacuumed, no longer comes into contact with oxygen. Our materials perfectly meet the requirements of a high quality oxygen barrier.
However, when cheese is ripening it needs controlled permeability. In this way, the material allows ripening gas through without having to make concessions to the barrier to oxygen from outside. For this application we can also offer you material in a range of grades of permeability.
2. Damp barrier
The material’s damp barrier is essential to prevent drying out or weight loss during production, storage and transport of your product.
3. Shrinkage capacity
Because this material has excellent shrinkage properties the film will enclose your product smoothly. As a result, the product characteristics will be guaranteed for longer (consider minimal loss of moisture, fat and/or flavour).
4. Pierce Resistance
Depending on the product that we want to package, on the one hand, and the manner of storage and transport on the other, there are various demands made on the material’s strength and resistance After all, if the packaging is damaged the protective effect of the vacuum shrink packaging will be rendered useless. We are able to offer you a broad range of options for this, even materials than are resistant to sharp bones.
5. Visual properties
The high shrinkage properties mean that the film will enclose your product beautifully. We can also achieve an optimum product presentation as a result of the choices of bottom-seal form (straight, curved or altered curve).
Besides this our range offers a very clear and, possibly, shiny material. With this you not only have secure packaging, optimum presentation of your product is also created.
6. Cook and Ship (final packaging)
The product is not only cooked in this packaging, this material also meets all the requirements of secure storage and transport.
- the high shrinkage properties guarantee optimum presentation;
- because the film connects to the product tightly the durability of the taste is guaranteed and losses during cooking are minimised;
- the high barrier properties and strong seal adhesion ensures maximum shelf-life;
- the relatively high resistance of the film guarantees a secure logistical follow-up process.
Vacuum shrink packaging offers numerous solutions in order to meet your high requirements during the production process.
- maintenance of the consistency of the product because the film connects to the product tightly;
- reduction of yield loss (minimisation of fluid and fat loss) by the shrinkage properties of the film and also the opportunity for meat adhesion;
- many varieties of material, from which the correct consideration can be made between the
- cost price of the material and the production yield.
As stated above, specific product qualities can be retained by shrinking the outer packaging (minimum loss of fluid, fat and flavour). If material with meat adhesion is chosen this effect can be strengthened even further.
9. High temperature resistance (pasteurisation and sterilisation)
In order to guarantee product security still further, pasteurisation or sterilisation of the packed end product offers an excellent alternative. The range offers excellent option specifically for this application.
- the strong seal adhesion offers the opportunity for exposure to high temperatures;
- the excellent barrier properties deliver an extended shelf life
Meat products
- Barrier properties
- Cooking application
- Optimum presentation
- Pasteurisation
- Meat adhesion
- Pierce Resistance (grill products, patés)
- Barrier properties
- Optimum presentation
- Pierce Resistance (bone-in products)
- Barrier properties
- Ripening
- Optimum presentation
- Pierce resistance
The width of elastic nets is stretchy due to the spun-rubber diagonal threads. These diagonal threads are secured to the threads running from top to bottom, which are not stretchy. There are two qualities, one for cooking and one for pot-roasting.
The pot-roasting net is available in a fine-knit or coarse-knit finish. Coarse-knit (type S) is used most frequently and has 4 knots between the elastic rubber-wrapped diagonal threads. Fine-knit (type F) has 2 knots between the diagonal threads.
There are also varieties for particular uses.
Properties:
- easy to peel
- very strong
- easy to process
- tasteless
- colourfast
- type 4/S (4 knots) polyester white
- type 2/F (2 knots) polyester white
- cook net red/white
- other designs are available on request
- rolled meats
- fricandeau
- smoked meat
- cured meat
- diverse types of ham
- smoked breakfast bacon
- 50 metre rolls, each item packed in a shrink bag
- box contents is 20 rolls