Used for various cooked sliced products, inner liners for canned and moulded ham and sheets in order to prevent jelly and weight loss during the cooking process.
It is excellent for drying, smoking and maturing products such as: Dried and cured sausages; Smoked and cooked foodstuff, as well as fermented products. A sausage in TUBLIN® 00 will dry quicker and without dry-crust like ordinary casings.
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® 5 will dry quicker than without any packaging.
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® 5 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.
Winner of a Food & Beverage Product Innovation Award at the NRA Show 2011 in Chicago USA!
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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