Victan® Mold

Q: How does a mold casing differ from a standard barrier casing?

A mold casing is designed to shape the meat product into a defined form during cooking — commonly round or oval — while also providing oxygen and moisture barrier properties. Standard barrier casings do not impart a specific shape to the product.

Q: Are Victan-Mold casings suitable for high-temperature cooking?

Yes. Victan-Mold casings are designed to withstand thermal processing temperatures used in commercial cooked meat production, including steam cooking and water cook processes typically ranging from 160°F to 185°F (71°C to 85°C).

A shrinkable and durable casing for the filling & clipping of large-diameter, cured meat logs that are cooked in molds.

Benefits of Victan® Mold:

Consistent filling & clipping
Precise diameter control
Durable construction resulting in high productivity
Easily expands to create sharp corners
Specially designed peeling qualities for easy casing removal
Wrinkle-resistant after removal from molds

Additional advantages of Victan® Mold:

Outstanding diameter control
High puncture resistance
Meat adhesion to meet customer specifications
Shirred product diameters from 127mm-191mm
In-house graphic design and high-technology, full-color capabilties

Delivery Forms:

Shirred (with lubrication, if required)
Reel stock
Cut lengths
Clipped pieces

Approvals

USDA/FDA approved
Kosher approvals available for most products
CFIA approvals available for most products

FAQ's

Q: What is a soft and elastic barrier casing used for?

A: Soft and elastic barrier casings are used to package processed meat products such as cooked ham, bologna, and specialty sausages. They conform tightly to the product shape during cooking and cooling, reducing purge and extending shelf life by creating a barrier against oxygen and moisture.

Q: How does a mold casing differ from a standard barrier casing?

A: A mold casing, such as Victan-Mold, is designed to shape the meat product into a defined form during the cooking process — commonly round or oval — while also providing oxygen and moisture barrier properties. Standard barrier casings typically do not impart a specific shape to the product.

Q: Can Victan-Mold casings be used for cooked ham products?

A: Yes. Victan-Mold casings are well-suited for cooked ham applications. Their elastic properties allow the casing to expand during filling and contract during cooking, creating a firm, uniform shape ideal for sliced deli ham products.

Q:What barrier properties do soft elastic casings provide?

A: Soft elastic barrier casings provide protection against oxygen transmission (OTR) and moisture vapor transmission (MVTR), both of which are critical to extending the shelf life of processed meat products. Hovus casings are engineered to meet the barrier requirements of products stored under refrigeration or frozen conditions.

Q: Are Victan-Mold casings suitable for high-temperature cooking?

A: Yes. Victan-Mold casings are designed to withstand the thermal processing temperatures used in commercial cooked meat production, including steam cooking and water cook processes typically ranging from 160°F to 185°F (71°C to 85°C).

At Hovus we value our current and potential clients. On-site customer service is always available. Please call 610-997-8800 to have a technical representative arrive at your facility for any assistance you may require.