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U-Shaped and Continuous clips for artificial and natural sausage casings.

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a substitute for cellulose and natural casings, preserves traditional organoleptic qualities

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a barrier casings designed for the production of mold hams and sausages

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a barrier casing with a textile cord or a plastic tape attached to the casing surface

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Shrink Bags

Vacuum Bags with straight or circular seal.

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a barrier casing, meant for the production of all kinds of cooked, blood and liver sausages, pates as well as…

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a new generation of casings with even better permeability to smoke

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Amismok™ A


  • Name: Amismok

  • Type: A

  • Colors: Clear, Smoking, Brown, Red, Orange, Salmon, Mahogany, Claret, Exclusive Colors Available

  • Calibers: 29-90 mm

  • Shirring: Shirring, Rolls

  • Printing: One Color, Multicolor, Full Color

Glossy surface and moulding of the sausage products.

AMISMOK casings features the following specifications:

  • Permeability to smoking fume;
  • Homogenous calibre;
  • High mechanical strength and elasticity;
  • Low permeability to oxygen and water vapours
  • High thermal resistance;
  • Resistance to fungi and bacteria impact.

AMISMOK casing combines all benefits of the permeable and barrier casings, which are as follows:

  • Permeability to smoking fume permits to obtain glossy and crusty surface, as well as smoking taste and aroma;
  • Convenient application: they use said casing at the automatic or semiautomatic equipment, as well as apply manual injectors fitted with twisting linkers or use manual wiring. Simple preliminary casing preparation and storage;
  • Sensible extension of the suitability periods of the final products: up to 45 days for semi-smoked sausages, manufactured in conformity with the National Standard 16351-86 and for boiled & smoked sausages, manufactured in conformity with the National Standard 16290-86, thus permitting to gain relative independence from market demand fluctuations and opportunity to extend respective sales;
  • Reduction of the weight losses during production process and storage, which brings high profits at sales;
  • This casing is stable to high temperatures, owing to its thermal resistance. Said casing property permits to perform thermal treatment at higher temperatures, thus reducing duration of the thermal treatment process and increasing thermal chambers output;
  • High sausage meat capacity permits to stuff the casing with overfilling, thus reducing its consumption.

This casing is not subject to microbiological damage, which improves hygienic characteristics both of the casing itself and those of the sausage production process.

Application of such casing guarantees preservation of the taste properties of the final products for a long period.
AMISMOK represents the casing, featuring excellent peeling off the final products.

More in this category: Amismok™ Sko »
  • Product names: Fibrosmok™, Amismok™, Amitan™, Amliux™, Amicel™, Nanosmok™, Amiflex™, Amitex™, Amipak™, Extraflex™, Amivac™, Naturex™ and APros™, featured or referred to within General Packing, LLC. products and services and within are registered trademarks and property of Atlantis-Pak, LLC. Atlantis-Pak, LLC. is not affiliated with General Packing, LLC., our products, or our website. They do not sponsor or endorse our materials.