Small calibers.
Edible.
Advanced, Asia, Grill and ProCasing Optima. Four lines with their own applications, bites and treatments.
View all four linesMOLTHIS
Collagen casings
COLLAGEN CASINGS · PROFESSIONAL RANGE
FROM PROCESSING TO THE BITE
The shape.
The texture.
Your sausage.
Collagen casings for different sausages and processes. Discover edible small calibers and non-edible large calibers.
Small calibers.
Large calibers.
Non-edible.
OKY, Universal and CK. Elasticity, matte or glossy finishes and services by family.
View all three linesChoose your application. Explore each line.
7 professional collagen casing lines
Small calibers · edible
Belkozin Advanced
Thin, dense wall, suitable for meat mixtures at temperatures below 0 °C. For cooked, smoked, semi-smoked, raw-smoked and cured sausages.
Collagen · Edible
Maximum cooking temperature: 75 °C
Large calibers · non-edible
Belkozin Universal
Uniform filling and consistent portioning, with a matte finish. For cooked, cooked-smoked, semi-smoked, raw-smoked and cured sausages.
Collagen · Non-edible
Maximum cooking temperature: 78 °C
Small calibers · edible
ProCasing Optima
Thin, delicate wall that gives cooked sausages a tender bite. Suitable for automatic filling and portioning.
Collagen · Edible
Maximum cooking temperature: 75 °C
Calibers and colors are listed by family. Availability of each line is confirmed with MOLTHIS.
Products and specifications
Casings
Collagen casings
Bovine collagen casings in various calibers.
Calibers 17,18,19,21,22,24,26,28,30,32 mm
Small calibers · edible
Belkozin Advanced
Thin, dense wall, suitable for meat mixtures at temperatures below 0 °C. For cooked, smoked, semi-smoked, raw-smoked and cured sausages.
Maximum cooking temperature: 75 °C
Small calibers · edible
Belkozin Asia
Thin wall that withstands process demands, for cooked sausages. Suitable for automatic filling and portioning equipment.
Maximum cooking temperature: 78 °C
Small calibers · edible
Belkozin Grill
Thin, soft wall with a natural bite, for fresh sausages intended for grilling. Available only in transparent.
Direct grilling or precooking up to 75 °C
Small calibers · edible
ProCasing Optima
Thin, delicate wall that gives cooked sausages a tender bite. Suitable for automatic filling and portioning.
Maximum cooking temperature: 75 °C
Large calibers · non-edible
Belkozin OKY
Elastic casing that contracts with the meat mixture during maturation. For semi-smoked, raw-smoked and cured sausages.
Maximum cooking temperature: 75 °C
Large calibers · non-edible
Belkozin Universal
Uniform filling and consistent portioning, with a matte finish. For cooked, cooked-smoked, semi-smoked, raw-smoked and cured sausages.
Maximum cooking temperature: 78 °C
Large calibers · non-edible
Belkozin CK
Glossy finish and high transparency to highlight the product's texture. Uniform filling and consistent portioning for the sausage range described in the catalog.
Maximum cooking temperature: 78 °C