Kalle Gmbh

Kalle Gmbh & Co. Kg

Robert Wilfer

Ulrich M Delius

Dirk Auf Der Heide

Christian Auf Der Heide

Martina König

Jörg Becker

Günther Schetter

Gabriele Kiene

Cathrin Schulz

A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/md at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/md, more preferably 70 to 300 g/md, particularly preferably 80 to 200 g/md. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins.

Process for producing raw sausage with shortened ripening time

The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Smoke and steam-permeable food casing comprising a flavored interior surface

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Versmold, Germany

Robert Wilfer