News

In the fur factory, recipes of the following articles were tested: "Fur velour", "Fur lining", "Double-face" for UGG boots using chemicals from Shebekinskaya industrialnaya khimiya, LLC. The articles were eva-luated positively and will be presented from April 15-17, 2024 at the 7th international exhibition of fur, leather and light industry goods "Soft Gold of Russia" in Pyatigorsk.....

Specialists of the company Shebekinskaya industrialnaya khimiya, LLC have conducted a technological visit to a tannery to test dyeing-fatliquoring recipes for leather articles of increased thickness: the article "Kant", the split for lining and the lining article from cattle hides, using chemicals from the company Shebekinskaya industrialnaya khimiya, LLC. The following chemicals - the leaders of sales were used in the recipes: fat liquors "SMH-470" and "SMH-473", acrylic tanning agent "Evrosintan RSN-40".....

The company Shebekinskaya industrialnaya khimiya, LLC has tested a dyeing-fatliquoring recipe of white crust using: "BF/10" — a white sulfonic leather tanning agent with a strong filling effect and bleaching effect, as well as "SMH-400" — a new electrolyte-stable fat liquor for chrome and vegetable tanning leathers with excellent penetrating ability, which, due to its high stability against acidic water, electrolytes and chromium salts, can be used in a pickle bath in chrome tanning.....

The company Shebekinskaya industrialnaya khimiya, LLC has tested dyeing-fatliquoring recipes of the article "KANT", "Shoe leather of increased thickness", "Lining leather" using chemicals from Shebekinskaya industrialnaya khimiya, LLC: • «Ekomin-5» — synthetic filling retanning agent;....

A recipe of white pig lining with the use of Shebekinksya industrialnaya khimiya, LLC chemicals has been tested at one of the tanneries. The product "SMH-400" was used as the main fat liquor, white sulfonic leather tanning agent with a strong filling and bleaching effect "Evrosintan BF/9" were also used in the recipe, and "PC T.2026 white" was added to enhance whiteness.Extended trials will be conducted in the nearest future.....

A new fat liquor “SMH-400” has been tested in a lining article of black and white colours in the experi-mental shop of Shebekinskaya industrialnaya khimiya, LLC.“SMH-400” is a synthetic electrolyte stable anionic fat liquor with excellent penetrating power, which fixes well in leather, has good ability to soften and lubricate leather fibres, has high lightfastness and stability to oxidation. Leathers treated with “SMH-400” have tight grain structure, elasticity and pleasant touch. The product can be used for fatliquoring nappa, light lining, split, light harness leather and also light crust. The obtained leathers have oily touch, not dry, and are quite soft. The obtained article will be shown to customers to get their feedback.....

A product for shoe finishing has been tested in the experimental shop of Shebekinskaya industrialnaya khimiya, LLC. The product is intended for finishing shoes from smooth and suede leather. It has mud and water repellent properties. It is planned to test the product at one of shoe factories.....

The tannery has tried a finishing recipe of the article for work shoes with large embossing using chemicals from Shebekinskaya industrialnaya khimiya, LLC: compound "UK-31", PC T. 2005. The result was evaluated positively. The leather was sent to the shoe factory to receive a feedback.....

Specialists of Shebekinskaya industrialnaya khimiya, LLC have tested recipes for producing shoe and garment crust using chemicals from Shebekinskaya industrialnaya khimiya, LLC, recommendations for obtaining the crust according to customer requirements were given. Based on the results of the trials, an order for chemicals of Shebekinskaya industrialnaya khimiya, LLC is being prepared.....

In Central Asia, trials of soaking-liming-tanning recipes using chemicals from Shebekinskaya industrial-naya khimiya, LLC have been carried out. The trials results are positive. In the nearest future, extended trials are planned to test the recipes in order to assess the obtained crust.....