Whether it’s biscuits, cookies, snacks or other baked items, the Bakery Industry produces an irreplaceable part of our daily diet. This means that industrial bakery lines must keep moving, no matter what.
“SAFE & CLEAN Bakery Belts for all your applications. Helping you bake it better!”
Giuseppe Allais
Global Industry Segment Manager Food
Bakery: Cookies
Explore Bakery processes and our recommended products
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This infographic is used as a general indicative example only.
Actual factory and process configurations could vary, but our industry experts know them all. Above overview shows the factory lay-out with the rotary cutter. The rotary moulder and depositor are published separately. Please use the drop-down menu for more details.
This is where it all starts! Wet dough applications give the first shape to bakery products.
Main challenges
- Sticky dough can cause release difficulties
- Belts with dough residue can be hard to clean
- Mistracking and slippage often occur with contaminated belts
Solutions
- Better release performance with non-stick material and non-stick surfaces
- Easy-to-clean and maintain belt surfaces
- Light blue belts for easier detection of residue or contaminants
This process step, which ensures regular dough thickness, requires high-quality belt performance for a smooth transfer between the lamination stations.
Main challenges
- Accurate belt tracking and regular belt speed are essential
- Belt surfaces must be easy-to-clean
Solutions
- Belt body with a high degree of lateral stability
- Non-stick belt surface for easy release and easy cleaning
- Light blue belts to facilitate detection of hygiene / contamination issues
The quality of cookies depends in large part on using the appropriate belt with the proper grip and release properties during the cutting process, when the dough is delicate and thin.
Main challenges
- The correct alignment between product and rotary cutting drum must be maintained
- The process activity can shorten belt life
- Maintaining accurate product speed on the belt is essential
- The product release to the next belt needs to be as smooth as possible
Solutions
- A belt body with a high degree of lateral stability
- Superior grip and release belt properties, thanks to innovative belt materials
- A belt designed for durability as well as performance
AmDough Endless Woven Belts offer unmatched quality in yarn material selection and weave design. The wide range of AmDough solutions guarantees the right rotary moulder belt for the right dough extraction.
Main challenges
- Belts wear out or lose performance standards quickly
- The mould can “trap” the dough, leading to unacceptable wastage levels
Solutions
- Durable truly Endless Woven Belts for long-lasting, reliable performance
- Treated belt to reduce possible shrinkage
- A selection of optimal fabrics for reliable dough extraction
Different dough ingredients are extruded from nozzles directly onto the belt, forming the cookies. Here, hygiene and resistance to oil and grease are very important.
Main challenges
- The dough transfer can be problematic
- Belts can leave imprints on the dough
- Covers must be cleaned to rigorous standards
Solutions
- Belts with high flexibility for better transfer
- A smooth and glossy belt surface to avoid any imprints
- Scraper-friendly belt material to make cleaning easier
Releasing the thin dough as the products head into the oven and then taking the biscuits off the steel belt after the baking process are both very delicate steps in the manufacturing process. High temperatures, high-speeds and very small transfer points for reliable product positioning are all elements that require high-quality, high-performance belts.
Main challenges
- The extreme operational conditions can lead to short belt lifetimes
- Product release from the Infeeder can be problematic
- Improper product positioning after transfer from Infeeder can lead to product waste
Solutions
- High-quality polyurethane Ultranyl synthetic belt material for high temperatures
- Heat-resistant and flame-retardant Modular Belts
- Inclined and reinforced splices on Synthetic Belts for longer lifetimes
- Non-stick matt belt finish for easy and reliable release
Before transferring baked cookies from the oven to the wrapping machines, it is essential to ensure that the product is cool enough for handling.
Main challenges
- Belts often mistrack
- The heat can cause a browning effect on the belts
- Product can slip on belt surface while moving on inclined bridge belt sections
- Belt installation can be time-consuming and labour-intensive
Solutions
- Extra lateral belt fabric stability to avoid mistracking
- High-quality belt materials, including Ultranyl, Nonex and Ropanyl, for heat-resistance and superior operational performance
- State-of-the-art Maestro splicing tools for quick and easy belt installation
A very delicate stage in the production process, stacking is carried out by a set of conveyors (one of which runs at a lower speed than the other) gently overlapping and piling up the cookies along the metal rails for the horizontal flow-wrap packing equipment.
Main challenges
- Product damage and a consequent accumulation of crumbs can be caused by belt friction
- Crumbs can present cleaning issues
- Metal rails can damage the belt’s top cover
Solutions
- Low-friction belt top cover finish, even in the splice area
- Very fine matt finish for delicate cookie handling
- Wear-resistant cover material capable of withstanding frequent contact with metal
To ensure that the finished product ends up in just the right position for the flow-pack equipment, precise belt grip is essential. Accumulating or pulling fragile products requires either perforated high-grip belts or matt-finish belts to ensure low friction.
Main challenges
- Belt grip must be consistent and reliable
- Belt tolerances for packaging applications are very tight
- Belts for this application often have short lifetimes
Solutions
- Ammeraal Beltech One-Stop Belt Shop for just the right belt
- A wide variety of profiled belts and cover materials / finishes for precise performance and grip
- Belts made from flexible and durable materials for long-lasting
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produktRessourcer
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| Artikelkode | Beskrivelse | Hent | ||||
|---|---|---|---|---|---|---|
| AmDough EW Biscuit Bakeries-en |
AmDough EW Biscuit Bakeries
|
— | Industribrochure | — | — | |
| SBRO572170 |
Ropanol EM 6/2 00+00 (PU) light blue AS FG AM NL
|
1 mm | — | — | 6 mm | |
| SBRY550001 |
Dectyl EM 6/2 00+03 mørkeblå M1 AS FG MD
|
1,3 mm | — | 85A Shore | 6 mm | |
| SBRY577951 |
Ropanyl EM 6/2 00+02 white M2 AS FG
|
1.5 mm | — | 85A Shore | 6 mm | |
| SBRO572160 |
Ropanol EM 6/2 00+00 (PU) transparent AS FG NL
|
1.2 mm | — | — | 6 mm |