Cellulose skinless casings combine high elasticity with very consistent diameter, providing the right shape for skinless sausage. They are highly permeable for excellent smoke absorption and color. Excellent peelability guarantees trouble-free processing. Most cellulose skinless casings are striped to help avoid non peeled casings. Cellulose skinless casings are manufactured in shirred sticks that do not require soaking. In order to ensure the best possible stuffing performance, the cellulose skinless casings are packaged in caddies that seal in the moisture and preserve the casings for storage. Cellulose skinless casings are available in many size for hot dogs, frankfurters knackwurst, smoked sausage, and fresh chorizo.