Types

Cook-in casings

  • For full-service deli products and consumer chubs.
  • For sliced and packaged, self-service deli products.

Non-cook-in casings

  • For form, chill, freeze and slice or chub applications.

Hot fill, chill and reheat casings

  • For hot fill, chill and reheating prepared foods for food service applications.

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Uses
  • Cooked meats such as ham, bologna, salami and pepperoni
  • Mortadella
  • Liver sausage
  • Ground beef and pork packaging
  • Mexican-style sausage

Products

Oskutex

All products listed below can be used for either cook-in, non-cook-in or hot fill, chill and reheat casings.


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Rotex

  • For boiled and cooked sausage.
  • High dimensional stability and clip strength.
  • Optimal smoke permeability.
  • Low cooking and weight loss.
  • Ideal for liverwurst.

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VKS

  • For cooked sausage, precooking, pâtés, jelly sausage, molded hams.
  • Low tolerance level in flat width and thickness provides production security and uniform slices.
  • Multicolor printing and versatile usability.
  • Easy handling.
  • Ideal for head cheese, chicken jelly, pâtés.

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Barin

  • For cooked meat products for slicing and diagonal cuts.
  • Highest production security due to highest diameter accuracy.
  • Easy peeling.
  • Very good in the industrial production due to high mechanical strength.
  • Ideal for deli meats.

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Rodamid

  • For frozen products, cooked sausage.
  • Multicolor printing.
  • Range of colors available.
  • Easy handling.
  • Ideal for pet products.

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Multibar

  • For cooked sausages, liver pâté, soups, melted cheese.
  • Multilayer casing with excellent barrier properties.
  • Sales-boosting appearance with its taut, smooth surface.
  • Can be filled manually and fully automatically.
  • Multicolor printing and range of colors available.
  • Ideal for cheese spreads, salamis and soups.

Sizes

Product Stuffed Diameter Thickness Range
Rotex 40–153mm N/A
VKS 22–300mm 40my–55my
Barin 50–160mm 60my–90my
Rodamid 40–120mm 22my–300my
Multibar 30–160mm 40my–55my

Put Ups

  • Reels
  • Cut pieces
  • Cut and tied
  • Cut and safety tied
  • Cut and clipped
  • Shirred

Preparation & Storage

Soaking (except Rotex)

  • VKS — 30 minutes in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
  • Rodamid — 30 minutes in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
  • Barin — 1–2 hours in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
  • Multibar — 30 minutes in cold water.
  • Rotex — dry fill or short soak.

Stuffing

  • Rotex — plump filling.
  • VKS — approximately 5% above nominal caliber.
  • Barin — approximately 7–10% above nominal caliber.
  • Rodamid — approximately 5% above nominal caliber.
  • Multibar — approximately 5% above nominal caliber.

Cooking

  • You can use same cooking cycle as for fibrous casings.
  • There is no moisture loss, allowing for slightly higher internal core temperatures for increased shelf life and pasteurization.
  • Additional liquid may not be necessary in the formulation.

Cooling

  • Showering recommended but not required.