This is the most versatile casing used mainly for high-abuse applications. Pecta C possesses a lower shrink and is slightly thinner than its counterparts making the soaking time of this casing shorter. Higher compressed shirred sticks are available with this type allowing fewer stops during filling/clipping.

High barrier sterilizable (up to 121°C) casing available in versions for short, medium and long shelf life i.e. with adjusted water and oxygen barrier to allow shelf stable products at room temperature. It is characterized by a high barrier to water and a very stable caliber. It also shows the strongest mechanic properties from all our synthetic casings and behaves in a stable way in temperatures up to 125°C. It perfectly works in autoclaves, where a very strong expansion of the meat mass can be seen, and the polymers must display high resistance to growing temperatures. This plastic casing is specially designed for retorting under counter-pressure usage and all other conditions encountered in the pet food industry.

Casing designed for steamed and smoked products. A stable caliber combined with strength and flexibility enables production on all types of stuffers. FCase casings help eliminate unnecessary steps from the production process and guarantee repeatable weight and appearanc

This is our most balanced casing in all its properties: moderately high shrink, robust to abuses, used for cylindrical and in some cases moulded products. It is available in a full range of vivid colours with high coverage.

Wheat fiber used for the production of medium and coarsely ground sausages and homogenized products such as frankfurters, mortadella. It is characterized by high water absorption. Light white color, does not introduce discoloration after dissolving. Fiber is a gluten-free product.

It is characterized by high water absorption and easy solubility. Light white color, does not cause discoloration after dissolving. Fiber is gluten-free product.

Błonnik bambusowy zwany także mąką bambusową pozyskiwany jest z pędów bambusa. Przeznaczony do farszy kiełbasianych i produktów garmażeryjnych.
Charakteryzuje się wysoką zawartością błonnika pokarmowego i minimalną zawartością węglowodanów. Wysoka wodochłonność. Barwa jasna biała, po rozpuszczeniu nie wprowadza przebarwień.

Some of the advantages of pea fiber: it is not an allergen, it does not introduce any foreign smell or taste into the product, it has high microbiological purity, it is perfectly thermostable and reduces losses during heat treatment.

Soy fiber used in the production of sausages, cold cuts and pet food products. It is characterized by very good efficiency during production.

Soy protein preparation used for the production of coarsely and medium-grind sausages and homogenized products.

It is characterized by very good solubility and no discoloration in the finished product.

Soy protein isolate used for pickling brines.

Pork collagen animal protein intended for the preparation of brines for the production of medium and coarsely ground sausages as well as for homogenized products. Alergen-free.

Pork collagen animal protein. Intended for the preparation of injection brines for the production of hams, ground sausages and also for homogenized products.

Pork collagen animal protein. Intended for the preparation of injection brines for the production of hams, ground sausages and also for homogenized products.

Beef collagen in flakes is intended as a collagen filler for the production of animal feed. Produced from a natural raw material: high-quality beef collagen. Easy to store, packed in hermetically sealed bags.

Product that extends the shelf life of meat products.

A product that extends the durability of products. Low dosage and easy application.
The advantage of MAS-pro Fresh Aromat is its declaration in the finished product as a flavor, making it ideal for the production of products with a so-called short label.

Fosforan E 451(i) used for both injection and flooding brines.

A substance that is widely used in the food industry. Used, among others, as a preservative and a humectant.

A substance that is widely used in the food industry. Used, among others, as a preservative and a humectant.

Properties very similar to Sorbid Acid, but more soluble in water.

Our offer includes several types of gelatins, selected according to the type of products and production method.

Natural protein substances obtained from animal raw material containing collagen. Due to its high amino acid content, gelatin has been classified as a food product (FAO) and therefore does not need to be marked with the E number.

An excellent addition to brine and injection brines.

It has water-binding, viscosity-increasing and stabilizing properties. ls widely used in the food industry.

A gelling agent containing carrageenan and guar gum. Thanks to this combination, it has very good water-binding properties, increasing viscosity and stabilizing the product.

Aroma recommended for products where the characteristic taste and smell of canned mince is desired. Withstands heat treatment of 121 ˚C (sterilization).

Aroma recommended for products where the characteristic taste and smell of bacon is desired. Withstands heat treatment of 121 ˚C (sterilization).

Aroma with a characteristic hint of liver. Withstands heat treatment of 121 ˚C (sterilization).

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A natural dye used in the food industry. It is the most resistant to light, high temperature and oxidation of all natural dyes, and even more stable than some synthetic dyes.

Food hemoglobin in powdered form. Coloring additive for the meat industry, especially recommended for products such as sausages and headcheese, also for animals.