SuperPAK barrier casings and natural casings
A full range of casings: SuperPAK barrier casings, SuperPAK ST for sterilisation, protein, cellulose, fibrous, collagen and smoking casings. Calibre 30–145 mm, SuperPAK mini 16–32 mm, UV printing in up to 8 colours.
Who we work for
What we make
SuperPAK – barrier casings
Multilayer thermoshrinkable casings for steamed, raw and offal meats, delicatessen products and cheeses. They preserve the freshness, aroma and weight of the product.
SuperPAK ST – for sterilisation
Suitable for the sterilisation process, for wet pet food. Parameters according to the variant data sheet.
Protein casings
Non-edible casings for smoked cold cuts such as krakowska, żywiecka and mortadella. Optionally with impregnation that makes the casing easy to remove.
Edible collagen casings
For thin sausages: wieners, kabanos and frankfurters. Colourless, yellow, caramel or smoky, straight or ringed.
Fibrous casings
Cellulose reinforced with hemp fibres: strong and stable in form. They let smoke through and stop fat migrating. Four versions, from adherent to easily removable.
Cellulose casings
High gloss and the natural colour of the product. For hams, balerons and mortadellas, in cylindrical or oval versions.
SuperPAK mini – for wieners
Small calibres from 16 to 32 mm, stable form and easy application. Most often in the classic smoky shade.
SuperPAK smoke – for smoking
Intensive smoke permeation and a striking presentation of the product. Calibres from 16 to 60 mm; above 33 mm shirred in a net.
Casings in detail
We have been producing, printing and packaging casings for over 30 years. We are specialists in selecting the right casing for the product, adjusting the calibre, type of casing and flexo printing. We produce barrier casings, sterilisation casings, mould casings and easy peel casings.
Application. Depending on the type of product packaged in a casing, we distinguish between casings for pet food, casings for sausages, soup casings, cheese casings and casings for pâté and salami.
SuperPAK multilayer barrier casings
Thermoshrinkable casings, biaxially oriented. The purpose of packaging products in barrier casings is to preserve their freshness and aroma for longer, as well as to maintain the weight and attractive appearance of the packaged product throughout its shelf life. SuperPAK barrier casings are ideal for packing:
- steamed meats: minced meat, mortadella, block products, ham and ham-like products
- raw meats: tagines, meatballs, minced meat
- offal meats (not smoked): pâté, liver sausages, brawn
- delicatessen products: beef and pork tripe, soup ladles, soups
- processed cheese, cottage cheese
Casings are produced in a full range of colours, in the form of plain, on a roll or shirred, with the highest quality overprint in UV technology up to 10 colours.
SuperPAK ST sterilisation casings
Sterilisation casings are a suitable solution for wet pet food. SuperPAK ST casings have special heat resistance parameters, which allow the shelf life to be prolonged through heat treatment by sterilisation. These casings are offered with UV flexo printing in up to 10 colours.
Protein casings
Protein casings, non-edible, offered in a full range of colours. Recommended for packaging smoked cold cuts such as:
- coarse, medium and fine cured meats: dry krakowska, żywiecka, piwna, szynkowa, steamed krakowska, tatrzańska, rawska, mortadella
- raw cold cuts, e.g. salmon tagine
Offered plain, on a roll or shirred, printed with a multicoloured imprint. Additional internal impregnation of protein casings is possible, allowing for easy removal of the casing from the finished product. We recommend casings with impregnation for smoked and steamed sausages and sausages intended for slicing.
Edible collagen casings
Edible casings are produced colourless, yellow, caramel and smoky. They are available in shirred form only, packaged in airtight containers, in straight or ringed form. They are recommended for packing thin raw, steamed and smoked sausages such as wieners, kabanos and frankfurters.
Cellulose casings
Products in cellulose casings are distinguished by a very striking appearance with high gloss and the natural colour of the product. In the medium and large calibre range there are two versions: cylindrical and oval. Cellulose casings are recommended for packing raw, smoked and steamed meats (hams, balerons, mortadellas).
Fibrous casings
Fibrous casings are made of cellulose reinforced with hemp fibres, which increase their mechanical strength. Their impressive appearance and stability of form place these casings among sausage packaging of the highest quality and specialised use. During smoking, the casing lets the smoke through while preventing fat from migrating outside. A wide range of colours is offered, with up to 8 colours printed. Recommended for raw, steamed, smoked and dried cured meats. They come in four versions:
- adherent to the stuffing
- easily removable (e.g. steamed ham)
- for maturing meats (salami)
- with an internal barrier for exclusively steamed meats (ham, mortadella)
Download the SuperPAK catalogue (EN) I would like to know more about this product
Which type of casing for your product?
An overview of the eight types of casings in the PAK range. The parameters of a specific variant are confirmed by the technical data sheet and a trial on your line.
| Casing type | Structure | Smoking | Calibre | Printing | Best for |
|---|---|---|---|---|---|
| SuperPAK – barrier casings | multilayer, thermoshrinkable, biaxially oriented | no; high oxygen and water vapour barrier | 30–145 mm | UV up to 8 colours | steamed, raw and offal meats, delicatessen, soups, processed cheese and cottage cheese |
| SuperPAK ST – for sterilisation | barrier, resistant to high temperature | no | — | UV flexo up to 10 colours | wet pet food sterilised in the casing |
| SuperPAK mini – for wieners | SuperPAK family, stable form | no | 16–32 mm; popular: 19, 21, 22, 23, 24, 32 mm | — | wieners; classic smoky shade |
| SuperPAK smoke – for smoking | SuperPAK family | yes, intensive smoke permeation | 16–60 mm; above 33 mm shirred in a net | — | smoked cold cuts; smoky and orange shades |
| Protein casings | protein, non-edible; optional internal impregnation | yes | — | multicoloured | krakowska, żywiecka, piwna, mortadella, salmon tagine |
| Edible collagen casings | collagen, edible, shirred only | yes | — | — | wieners, kabanos, frankfurters; straight or ringed |
| Fibrous casings | cellulose reinforced with hemp fibres | yes, lets smoke through and stops fat | — | up to 6 colours | raw, steamed, smoked and dried cold cuts, salami |
| Cellulose casings | cellulose, high gloss | yes | medium and large; cylindrical or oval | traditional technique | hams, balerons, mortadellas |
Fibrous casings in four versions
Properties of barrier casings
Barrier casings preserve the freshness, aroma, weight and attractive appearance of the product throughout its shelf life.
- 01Multilayer casings
- 02Ideal reproduction of shape
- 03High oxygen and water vapour barrier
- 04Excellent flexibility and thermoshrinkability
- 05Good mechanical strength
- 06Wide range of colours
- 07Front and back printing up to 8 colours
- 08Calibre range: 30–145 mm
Casings for specific products
Our account manager talked about SuperPAK ST sterilisation casings at the PET FOOD TECH trade fair: watch the interview on LinkedIn.
Confectioning of casings
We prepare casings for your line: shirring, printing, perforating and shaping.
- 01
Shirring of casings
Shirring is the final step in processing casings. All types of casings used in the meat industry are offered in shirred form, and the length of the sections is adapted to the needs of the customer. Standard lengths are 25–40 running metres.
- 02
UV printing on casings
UV printing on polyamide casings gives very high quality and striking graphics. We print up to 8 colours, and up to 10 on SuperPAK ST casings.
- 03
Traditional printing technique
A proven method for polyamide, cellulose, protein and fibrous casings. Synchronous, i.e. double-sided printing distributes the graphics evenly on both sides of the casing.
- 04
Perforating
Used mainly for easily removable fibrous casings of large calibre.
- 05
Garlanding
Gives the casing the shape of natural intestine and the product a familiar, appetising garland shape. Garlanded casings are durable during filling and clipping. Garlanding is carried out on barrier casings, e.g. for pâté, liverwurst, tagines and brawn.
- 06
Profiling
Makes the casing similar to straight pork intestine. We are the only company in Poland performing this type of casing refinement.
Frequently asked questions
How do I choose a casing for my product?
Depending on the product (steamed, raw, smoked or matured) we propose SuperPAK, protein, cellulose, fibrous or collagen casings, with the calibre and removal method matched to your technology.
Will the casing withstand sterilisation?
SuperPAK ST is designed for this and is used for wet pet food. The permissible process parameters are given in the variant data sheet.
What printing is possible on a casing?
UV printing in up to 8 colours: product and brand identification across the whole calibre.
Can I get samples for my filling machine?
Yes. Describe the product, calibre and line, and we will prepare a set and a trial plan.
We will match the casing to your product and filling line
Describe the product, calibre and line, and we will come back with a specific proposal within 1 working day.
