CASETEX company presents textile sausage casings of excellent quality, designed for different types of sausages. They belong to the artificial shells of very high quality. These are the most durable among other types of shells, have high elasticity, diameters, are well clipped. Sausages in textile casings have their own distinctive features: the naturalness and naturalness of the product, a wide range of colors, a wide variety of shell shapes, the optimal price. Such textile shells stand out favorably against their counterparts. Therefore, they are used in the production of predominantly boiled sausages of high quality.
There are three groups: permeable, semi-permeable, impermeable sausage casings depending on the applied coating on the surface of the fabric.
A common type of shells are imitation bungles, sleeves, loaves, bubbles.
Products in the CASETEX shell stand out favorably against the background of competitors’ products, which will undoubtedly help you in its implementation.

The advantages of textile shells

– Attractive appearance of products,
– high mechanical properties,
– a good alternative to natural shells,
– longer shelf life of products,
– elasticity
– minimal moisture loss during heat treatment and storage,
– simplicity in stuffing.

Our range has a wide range of shapes, a variety of colors, design and tailoring of the shell for individual orders of any size and color.

Textile sausage casings with the latest technology

The textile casing for sausages is made of a fabric containing flax, cotton, viscose, silk, depending on the purpose: for a specific group of sausages.

• In the old days, meat products were prepared in flax linen. After all, this material, made from flax fibers of vegetable origin, was considered to be clean, suitable for application to raw meat.
• Through the fabric shell, the product tolerates well all the phased procedures for making sausages, which include smoke and steam permeability, ripening, protection from mold, strength, elasticity, preservation of the original shape after stuffing with minced meat, increasing the shelf life of the finished product.
• To prevent the fat from seeping onto the surface of the sausage casing, use an additional coating of gelatin and collagen. What does this give? First of all, if the manufacturer has violated the technological process for the manufacture of meat products in the temperature mode, fat stains will not come out of the textile sausage casing, will not spoil the appearance of the product.
• We make these textile sausage casings with external or internal seams, depending on the customer’s wish.
• We apply printing, drawing, choose different colors, the surface is matt, but production with a glossy surface is possible.

We present the textile casings, which are most often used in the production of boiled, cooked-smoked sausages, bunga, sleeve, stomach, snake sleeve, having diameters from 60 mm to 100 mm, length from 40 cm to 2 m, stuffing capacity from 2.6 to 2, 8 kg They are suitable for hot and cold smoking, for cooking at a temperature not exceeding 80 ° C, as well as for baking and frying after pre-cooking.

We make embroidered fibrous casings, which are in great demand for the production of sausages.

Our products are reliable, environmentally friendly, in demand in the modern market of meat processing products.