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BSM – is a five layer biaxial oriented casing made from polyamide and polyolefin;Product of “SPEKTAR” from Serbia, one from world-leaders in production of multilayer casings and high barrier heat-shrinkable films and shrink bags
Producer: SPEKTAR, Gornji Milanovac, Serbia
Description: BSM is a five-layer biaxial oriented casing made from polyamide and polyolefin.
Application: In the production of processed, cured and cooked sausage type foodstuffs.
Barrier features: BSM offers excellent protection of the products, and in the process there is no transfer of water vapor and moisture from the casing, nor is there any contact of oxygen with the meat filling. The casing contributes to the extended shelf life of the product over a longer period, without any loss in quality.
Mechanical features: BSM is extremely durable and sufficiently elastic enabling high-speed automatic filling.
Temperature resistance: BSM casings are capable of resisting the temperature required for wet sterilization of 121oC. Also, they are capable of withstanding very low temperatures, enabling the storage of finished products in cold chambers over longer periods of time.
Hygienic qualities: BSM is neutral with respect to smell and flavor. The casings have received Certification in accredited institutions and control of their hygienic properties is performed on a regular basis.
Diameters: BSM is produced in a range from 32 to 188 mm.
Colors: Transparent, white, brown, red, orange, yellow, gold, cream, green, blue, silver, black,…
Printing: In flexo technique, with the possibility of printing in 6 colors on both sides. Along with our expert team of designers, we are capable to satisfy even the most complex demands of clients who are dedicated to modern product design that is necessary for the successful sale of goods on the market. The casings are printed on the most modern machines and equipment for pre-press preparation whilst using environmentally and ecologically safe colors that ensure the highest quality and precision of flexographic printing.
Delivery: In rolls of 500, 750 and 1000 m, or shirred pieces of 20 to 40 meters casings, stuffed in special nets long 30 to 50 cm in length. That way casings can easily be fitted onto automatic filling machines thus greatly speeding up the procedure of filling the tube casings with processed meat foodstuffs.
Instructions for use:
- Immerse casings fully in cold water for a minimum period of 30 minutes
- Fill up casings to the recommended caliber with maximum expansion of 10%
- Sterilize at a maximum temperature of 121oC
- After thermal processing (cooking) the products must be cooled by showering or emersion in water
- Prior to usage casings must be stored in a cool and dry place.