Cellulose Casings
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Cellulose casings are usually classified into three types:
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Cellulose casings are prepared from a special grade of cotton lintels, which are solubilized, and regenerated into casings of any desired like.
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A clear cellulose casing is commonly used for sausage, which is not coloured or which is to be coloured by adding dyes to the water in the cooker.
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Coloured cellulose casings, which impart the colour to the surface of the frankfurters, are also available and used rather extensively where external colour is designed.Â
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Plain cellulose casings are available in a variety of sizes with stretch and shrink characteristics (similar to those of natural casings) used for bologna and small sausages.
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Last modified: Thursday, 16 September 2010, 10:25 AM