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Instruction of application


Stage I: Soaking

  • casings must be soaked in a 10-15% salt solution in the temperature of  20 ± 5°C for 15 minutes before use; in case of ring casings solution temperature should be 25 ± 5°C;
  • in case of wrinkled casings soaking time should be extended for about 5 minutes;
  • in case of RTU and edible collagen caings casings soaking needs to be skipped;
  • during soaking the whole casing must be immersed in water;

Stage II: Filling

  • the casings should be stuffed on machines suitable with FABIOS technological equirements (hand and automatic filling machines);
  • you must remember to use the recommended fillings depending on the chosen size of the casing;

Stage III: Clipping or tying

  • FABIOS casings can be clipped automatically;
  • clipping machines especially for collagen casings are suggested;
  • the thickness of the clips should be properly chosen;
  • the casing can be hand tied;

Stage IV: Termal treatment

  • in case of FG and FC, casings scalding temperature should not  be higher than 75°C and smoking - 90°C;
  • in case of  FGR and FGL  casings, the maximal temperature of procesising with cold smoke is 40°C;

Stage V: cooling or maturing

  • after finishing the scaldind or smoking process, the meat products should be cooled instantly;
  • the cooling should allow the product to gain optimal temperature;
  • in case of FGR or FGL casings treated whit cold smoke, resting of the products is required;


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