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AMICEL™

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

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Amiflex™

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

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Nanosmok™

a new generation of casings with even better permeability to smoke

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Clips

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

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Amiflex™

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

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Shrink Bags

Vacuum Bags with straight or circular seal.

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Amitex™

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

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Amitan™ Pro Uko

Configurations

  • Name: Amitan Pro

  • Type: Uko

  • Colors: Clear, Smoking, Brown, Red, Orange, Salmon, Cherry, Pink, Cream

  • Calibers: 29-51 mm

  • Shirring: Shirring, Rolls

  • Printing: One Color, Multicolor, Full Color

Amtian Pro Uko is a ring-shaped version of Amitan Pro U.

AMITAN ® PRO-U type represents a matt-color permeable casing meant for production of the cooked sausages and ham-like products as well as all types of semi-smoked, cooked and smoked sausages. The casing has reduced permeability level against oxygen and water vapours.

This casing exhibits minimum moisture losses during thermal treatment process and shelf life of end products as well as good smoke-permeability. Usually, the casing is used to imitate external appearance of the collagen sausages.

AMITAN ®-PRO U type casing features the following properties:

  • Smoke-permeability which enables to carry out respective frying and smoking processes, thus imparting pleasant specific taste and smoking aroma to the food products;
  • High mechanical strength, which permits to mould sausage sticks, using respective clippers;
  • High elasticity which permits to stuff AMITAN ® PRO-U type casing with 10% overstuffing;
  • Low permeability against oxygen and water vapours, which provides increased shelf life of the final products. Thus, according to the State Standard of Russia 52196-2003 the shelf life of the cooked sausages amounts to 20 days, while according to the State Standards 16351-86 and 16351-86 the shelf life of the semi-smoked and cooked & smoked sausages amounts to 60 days;
  • Lesser moisture losses during thermal treatment process and storage of the end products.
    Consequently, this sausage casing represents excellent economic alternative to the
    natural, collagen and viscose-reinforced casings;
  • Biological inertness.
  • 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 GenPacking.com 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.