Securex™ HP

For salami, pepperoni, garlic sausage, cervelat, summer sasauge and pepper salami

High-precision technology

Teepak are proud to offer Securex™ HP fibrous products which are ideal for dry, semi-dry sausages as well as cooked smoked sausage. Some examples are salami, pepperoni, garlic sausage and pepper salami to name a few.   “HP” stands for “high precision”, reflecting the innovative and patented technology, which allows us to control the level of inner adhesion to the meat giving absolute consistency along the entire surface.  The advantages of this technology are immediately apparent: for all dry sausage and related speciality applications – coated, white dipped, aroma-sealed, vacuum packed to name but a few.

 

 

Securex HP ensures reliability and easy handling for retailers and end customers alike.  The decisive and unique property of Securex HP is its outstanding consistency both in adhesion and peelability – irrespective of moisture level – e.g. on removal from closed or already opened packaging.  Even products directly brought out to the sales counter from the freezer compartment can be readily peeled.  Consumers have a right to expect meat products to be readily peeled. 

 

Securex HP is available from www.scobiesdirect.com in our Casing shop within the Fibrous Casing section. The casings are supplied clipped or tied to length currently in black.  Casings are also available shirred and on reels and can be made in a variety of colours and printed with logos in up to six colours.  Please send a message to ScobiesDirect@scobie-junor.co.uk if you would like to see other colours, sizes or varieties displayed on the website.

 

Key Advantages

• Reliable, constant adhesion
• Exceptional peelability
• Consistent characteristics at different moisture levels

 

Innovative and fully developed

Extensive and exhaustive monitoring of product under market conditions have fully proved the peerless characteristics of Securex HP.  Now is your opportunity to try these products for your own sausage. 

 

Soaking/stuffing

·         Soak casings well – at least 30 minutes at approx 30^oC.

·         Stuff to the maximum – not less than the recommended diameter.

Storage

·         Store in the original packaging in a cool, dry place.

·         Reseal opened packages in vacuum bags or plastic to prevent drying out.