Polymeric casing for drying Aytsel 25 m

Color is colorless. Caliber - 40 mm. Stuffing capacity - 0.8 ... 1.0 kg per 1 meter Preparation for packing: soak for 5 minutes in warm water to give elasticity. This shell is called "Aycel" is rightfully considered one of the best shells in the world in its class. Analogs in the world do not exist. Designed and manufactured in Russia. Combines high mechanical strength and moisture permeability during the drying process. Ideal for dried sausages at home, as the sausage in this shell does not “sit on the crust”, i.e. it doesn’t form “hardened” on the surface of the sausage loaf (the hardened layer is a dense layer of dried meat on the edges of the loaf, which prevents the removal of moisture from the inside and leads to marriage). "Aytsel" fits well, clips, very durable. It is easily removed "cleaned" from a sausage loaf. Watch a video from the presentation of sausages in this shell. The man very well explains the advantages of this shell. In order to prevent the sausage casing from peeling off the mincemeat during the drying process of the loaves, we recommend dragging the sausage loafs strongly. The diameter when dragging should increase by 10-12%. In this case, the sausages will evenly dry and become covered with small wrinkles instead of large exfoliations with air bubbles. Shelf life: at t = 15 ... 250C and humidity 65 ... 75% - 36 months. in sealed packaging.