Used for various cooked and slicing products, inner liners for canned or moulded ham, and sheets in order to prevent jelly and weight loss during the cooking process
For boiled sausages, processed meat and cheese, cooked hams. The product is especially suitable for slicing lines. When fast and tight filling with high accuracy is needed.
Suitable for various cooked and sliced sausages. Inner liners for canned hams. Cooking bags in order to prevent jelly and weight loss. Excellent for moulded products.
Is a glass clear film with a very high water barrier.
A special extrusion technique ensures a very narrow width tolerance-
Suitable for Cooking up to 120ºC (steam cooking only), as well as for flow wrap packaging and bag making. Suited where a glass clear packaging is required.
The Tublin® 00 fiilm has a very high permeation and is closed against bacteria. It is excellent for drying, smoking and maturing products such as: Dried and cured sausages; Smoked and cooked sausages and Fermented sausages. A sausage in TUBLIN® 00 will dry quicker and without dry-crust like ordinary casings.
The Tublin® 05 bag has improved sealing abilities and is easy to open. It is closed against bacteria. It is excellent for drying, smoking and maturing produces such as: Dried meat; Dried and cured meat; Smoked and cooked products and Fermented products as well as for dry-aging of beef. A product packed in TUBLIN® 05 will dry quicker than without any packaging.
The Tublin® 05 film has improved sealing abilities and is easy to open. It is closed against bacteria. It is excellent for drying, smoking and maturing produces such as: Dried meat; Dried and cured meat; Smoked and cooked products and Fermented products as well as for dry-aging of beef. A product packed in TUBLIN® 05 will dry quicker than without any packaging.
The Tublin® 10 bag has a significant lower permeation and has the best seal abilities and is very easy to open, and is closed against bacteria. It is excellent for dry-aging of beef as well as for dried ham. It is also suited for: Dried and cured meat; Cooked products and Fermented products.
The Tublin® 10 film has a significant lower permeation and has the best seal abilities and is very easy to open, and is closed against bacteria. It is excellent for dry-aging of beef as well as for dried ham. It is also suited for: Dried and cured meat; Cooked products and Fermented products.
Suitable for products with a high fat content. The film is closed against bacteria. The cheese production process becomes easier as it does not need to be washed. Tests show that the film keeps the aroma, the flavour and gives the cheese a nice structure.
It has improved seal abilities and easy opening, as well as closed against bacteria. A product packed in TUBLIN® 35 will dry quicker than without any packaging.
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