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Offer

We have been producing packaging for the meat, dairy, confectionery and pet food industries for 33 years.

We will suggest a suitable design, carry out flexographic printing, prepare the bag and assist in the implementation of the packaging on the packaging line.

Select a product product and see what we can do for you

Casings

Casings

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
  • Casings for pâté, casings for salami

Types of casings available in PAK

SuperPAK multilayer barrier casings

Thermoshrinkable casings, biaxially orientated.
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, ham-like products
  • raw meats: tagines, meatballs, minced meat
  • offal meats (not smoked): pâté, liver sausages, salces
  • 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 crinkled, with the highest quality overprint, in UV technology 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, krakowska parzona, tatrzańska, rawska, mortadela,
  • raw cold cuts, e.g. salmon tagine.

Offered plain, on a roll or crinkled, 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.

Cellulose casings

Products in cellulose casings are distinguished by a very striking appearance with high gloss and natural color of the product. In the medium and large caliber range of this group of casings there are two versions: cylindrical and oval.
Cellulose casings are recommended for packing raw, smoked and steamed meats (hams, balerons, mortadellas).

Confectioning of casings

Wrinkling of casings is the final step in their processing. All types of casings used in the meat industry are offered in crinkled form. At the request of clients, the length of the sections is adapted to the individual needs of the recipient. Standard lengths are: 20 running meters, 25 running meters and 30 running meters.

UV printing on artificial sausage casings is a hit in recent years and an unquestionable revolution in the field of printing on polyamide casings. The quality of the prints is very high.

Printing on casings using the traditional technique is a method that has been used for many years to make prints on polyamide, cellulose, protein and fibrous casings. In various color configurations on printing machines, you can get very interesting and extremely impressive graphic solutions of modern casing prints. Synchronous printing, i.e. double-sided, creates the possibility of even distribution of graphic elements on both sides of the casing. Prints of up to eight colors sufficiently fulfill their role in this area.

Perforating casings is an operation often used in the industry of easily removable fibrous casings of large caliber.

Garlanding is a production process by which we obtain the shape of the casing similar to products produced in natural intestine. The special shaping treatment allows the casing to retain the appearance of natural intestine and give cured meats a familiar, appetizing garland-shaped appearance. In addition, garlanded casings are durable during filling and clipping, guaranteeing an efficient and effective technological process. Garlanding processing is carried out on barrier casings. Garland casings are dedicated to products such as, for example, pâté, liverwursts, tagines, brawns.

Profiling is the process of making the casing similar to straight pork intestine. We are the only company in Poland performing this type of casing “refinement”.

Properties of the casings

Multilayer casings

Casings with ideal reproduction of shape

Casings with high oxygen and water vapour barrier properties

Casings with excellent flexibility ang thermoshrinkability

Casings with good mechanical strenght

Wide range of casings colours

Front and back printing up to 8 colours

Calibre range: 30mm – 160mm

SuperPAK ST casings - Sterilisation casings

Sterilisation casings are a suitable solution for pet food – wet 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 with up to 10 colours.

Osłonki Jadalne Kolagenowe

Osłonki jadalne produkowane są w kolorach: bezbarwnym, żółtym, karmelowym i dymnym. Występują wyłącznie w postaci marszczonej, zapakowane w hermetycznych opakowaniach. Oferowane są w postaci prostej lub wiankowej. Polecane są do pakowania cienkich kiełbas surowych, parzonych i wędzonych takich jak: parówki, kabanosy, frankfurterki itp.

Fibrus casings

Fibrus casings are made of cellulose reinforced with hemp fibers, which increase their mechanical strength. Very impressive appearance and stability of form place these casings in the zone of sausage packaging of the highest quality and specialized use. During the smoking process, this casing perfectly permeates the smoke while preventing the migration of fat to the outside.
A wide range of colors is offered in this group of casings, with up to 8 colors printed. Recommended for cured meats: raw, steamed, smoked and dried.

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)

Casings

Casings

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
  • Casings for pâté, casings for salami

Properties of the casings

Multilayer casings

Casings with ideal reproduction of shape

Casings with high oxygen and water vapour barrier properties

Casings with excellent flexibility ang thermoshrinkability

Casings with good mechanical strenght

Wide range of casings colours

Front and back printing up to 8 colours

Calibre range: 30mm – 160mm

Types of casings available in PAK

SuperPAK multilayer barrier casings

Thermoshrinkable casings, biaxially orientated.
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, ham-like products
  • raw meats: tagines, meatballs, minced meat
  • offal meats (not smoked): pâté, liver sausages, salces
  • 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 crinkled, with the highest quality overprint, in UV technology up to 10 colours.

SuperPAK ST casings - Sterilisation casings

Sterilisation casings are a suitable solution for pet food – wet 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 with 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, krakowska parzona, tatrzańska, rawska, mortadela,
  • raw cold cuts, e.g. salmon tagine.

Offered plain, on a roll or crinkled, 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.

Osłonki Jadalne Kolagenowe

Osłonki jadalne produkowane są w kolorach: bezbarwnym, żółtym, karmelowym i dymnym. Występują wyłącznie w postaci marszczonej, zapakowane w hermetycznych opakowaniach. Oferowane są w postaci prostej lub wiankowej. Polecane są do pakowania cienkich kiełbas surowych, parzonych i wędzonych takich jak: parówki, kabanosy, frankfurterki itp.

Cellulose casings

Products in cellulose casings are distinguished by a very striking appearance with high gloss and natural color of the product. In the medium and large caliber range of this group of casings there are two versions: cylindrical and oval.
Cellulose casings are recommended for packing raw, smoked and steamed meats (hams, balerons, mortadellas).

Fibrus casings

Fibrus casings are made of cellulose reinforced with hemp fibers, which increase their mechanical strength. Very impressive appearance and stability of form place these casings in the zone of sausage packaging of the highest quality and specialized use. During the smoking process, this casing perfectly permeates the smoke while preventing the migration of fat to the outside.
A wide range of colors is offered in this group of casings, with up to 8 colors printed. Recommended for cured meats: raw, steamed, smoked and dried.

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)

Confectioning of casings

Wrinkling of casings is the final step in their processing. All types of casings used in the meat industry are offered in crinkled form. At the request of clients, the length of the sections is adapted to the individual needs of the recipient. Standard lengths are: 20 running meters, 25 running meters and 30 running meters.

UV printing on artificial sausage casings is a hit in recent years and an unquestionable revolution in the field of printing on polyamide casings. The quality of the prints is very high.

Printing on casings using the traditional technique is a method that has been used for many years to make prints on polyamide, cellulose, protein and fibrous casings. In various color configurations on printing machines, you can get very interesting and extremely impressive graphic solutions of modern casing prints. Synchronous printing, i.e. double-sided, creates the possibility of even distribution of graphic elements on both sides of the casing. Prints of up to eight colors sufficiently fulfill their role in this area.

Perforating casings is an operation often used in the industry of easily removable fibrous casings of large caliber.

Garlanding is a production process by which we obtain the shape of the casing similar to products produced in natural intestine. The special shaping treatment allows the casing to retain the appearance of natural intestine and give cured meats a familiar, appetizing garland-shaped appearance. In addition, garlanded casings are durable during filling and clipping, guaranteeing an efficient and effective technological process. Garlanding processing is carried out on barrier casings. Garland casings are dedicated to products such as, for example, pâté, liverwursts, tagines, brawns.

Profiling is the process of making the casing similar to straight pork intestine. We are the only company in Poland performing this type of casing “refinement”.

Do you have any questions?

Ask one of our experienced account managers. We will be happy to help you find the perfect packaging for your product!

Contact us