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®NaloPro G1 ROASTED FLAVOUR
PRODUCT INFORMATION
KALLE GROUP Kalle GmbH Casings | [email protected] Rheingaustraße 190 –196www.kalle.de 65203 Wiesbaden | Germany T +49 611 962 07 F +49 611 962-93 73
PRODUCT DESCRIPTION
The polymer casing transfers flavour and colour onto Turkey and Chicken products, Cooked Ham and other processed meat.
APPLICATIONS
Turkey and Chicken products, Cooked Ham and other processed meat.
Stat
us: A
pril
2017
FOOD SAFETY
NaloPro G1 are complying with §§ 30,31 of the GermanFood, Commodities and Feed Law (LFBG), with article 3 of European Regulation (EC) No. 1935/2004. The plastic layers comply with the German Commodities Regulation as well as with the European Regulation (EU) No. 10/2011. NaloPro G1 are in conformity with the applicable regulations of the U.S. Food and Drug Administration (FDA). Food additives and flavorings are in conformity with applicable European directives or regulations as well as with corresponding FDA regulations. CHARACTERISTICS
» Reduced processing time for time & cost savings
» Due to its high barrier, no yield loss during cooking as well as a long shelf-life
» One-step process and ready-to-fill shirred strands for high food safety
» Uniform transfer for consistent finished products
Moulded products possible
DIAMETER RANGE
From diameter 76 mm to 166 mm
From flatwidth 120 mm to 260 mm
CONVERTED FORMS
Ready-to-fill shirred strands.
DECLARATION
STORAGE TIME
Always store NaloPro G1 shirred strands in a cool and dry place using the original packaging. Protect from frost.By observing these recommendations, a storage time of6 months can be achieved.
»
» Open the shirred strands at the coloured clip and fill up to the filling diameter (= nominal diameter).
» Over- or underfilling can cause the processed meat products to wrinkle or tear.
ADVICE
» The quality of the transfer depends on the recipe of the emulsion. The use of NaloPro G1 should be testedin advance under the supervision of our applicationservice team.
COOKING
» Cook in a horizontal or vertical position to the desiredcore temperature.
» Preferably cook the products immediately after filling. A storage time between filling and cooking could have a negative effect on the transfer.
PROCESSING NOTES
PREPARATION AND SOAKING
» Keep NaloPro G1 in the original packaging in closed bags until processing.
» NaloPro G1 shirred strands are processed dry. Do not soak!
FILLING
The declaration of the flavour coating relating to the type is specified separately.
®NaloPro G1 ROASTED FLAVOUR
[email protected] www.kalle.de |
This information is based on our pr ovide general notes on our products and their uses. esent knowledge and is intended to prRecommendations ar .e not legally binding. Our general terms of business apply
Stat
us:
201
Apr
il7
150 95 97 3.82 Z 411 2.5 3
165 105 107 4.21 Z 4113
3.52.5
210 135 137 5.35 Z 411 3
4.52
240 153 155 6.14 Z 4113.5
4.53
260 165 169 6.65 Z 4113.5
4.5
S 8740
S 8744
S 844
S 8748
S 848
S 8748
S 848
S 8748
S 848 3
* Clip recommendations are guidelines and depend on the clipping machine used. Before using the casing the clip recommendation should be confir -med by the clip producer and updated if necessary.
FLAT WIDTHS, DIAMETERS AND CLIP RECOMMENDATIONS
120 75 78 3.07 18–10 5 x 2,5 Z 411
140 89 91 3.58 18–11 5 x 2,5 Z 411
150 95 97 3.82 18–12 5 x 2,5 Z 411
165 105 107 4.21 18–14 5 x 2,5 Z 411
Flat WidthNominalDiameter
Recommended Filling Diameter Clip Recommendation*
in mm in inch Poly-Clip FCA Tipper Tie
Clip PressureStarting Point
Voider PositionStarting PointPoly-Clip ICA Tipper Tie
CLOSURE
» Closure is possible with all conventional clipping equipment.
COOLING
» Cool down to the requested core temperature in theusual way, e. g. by showering. No risk of bursting – even when cooled without showering.
» Avoid fast cooling with airflow in the cooler. » In order to achieve the filling diameter, please ensure that the correct dimension of filling horn is used. It should be only slightly smaller than the inner-bore of the shirred strand.
» Please ensure that the correct clip size is chosen and that the closing equipment is in the best possiblecondition.
PRODUCT INFORMATION
