AmDough. Endless Woven Belts for Biscuit Bakeries.
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1 EN AmDough Endless Woven Belts for Biscuit Bakeries
2 Learn more about our innovations Ammeraal Beltech knows about industrial bakeries. When the company was founded in 1950, the first belt ever produced was an Endless Woven bakery belt. Since then, we have been gathering experience and expanding our knowledge, and all of this benefits our customers. Ammeraal Beltech is a major supplier to the food industry in general and to biscuit bakeries in particular. The biscuit bakery industry requires high-performance and long-lasting dough handling belts. Ammeraal Beltech is a reliable supplier of both. One basic demand in bakeries is that the dough should not stick to the conveyor or process belt. Two methods of dough forming are an exception: Rotary moulder Rotary cutter
3 Bakery production Extraction process Cutting process Release process Dough is pressed into a rotating moulder drum that forms the shape of the biscuits. The belt is squeezed between the moulding and pressure drums. Then the belt releases, creating a suction effect at the same time. Moisture and fat from the dough are absorbed into the belt so that the moulded dough sticks to the belt. The formed dough then travels with the belt and is extracted from the moulding drum. A rotating cutter (or knife) cuts the biscuit shape into the layer of dough. The layer of dough is transported over the belt. As the dough passes the cutting drum, the biscuit form is cut out and pressed onto the belt. The remaining dough around the biscuits is guided onto a separate scrap conveyor belt for re-use. The biscuit forms are then transferred to the oven feeding belt. At the end of both processes, the belt is pulled over a knife edge. Moisture and fat are forced to the top surface of the belt, thus forming a film. This effect, combined with the sharp bending and stretching of the belt over the knife edge, releases the fragile biscuit dough from the belt surface so that it can continue to the oven. Diagram of a rotary moulder Ammeraal Beltech member European Hygienic Engineering & Design Group
4 How to select AmDough Endless Woven Belts The extraction and release characteristics are determined by three main factors: 1. Absorption capacity This is determined by the content and combination of materials: cotton, flax, polyamide and polyester. Cotton and flax can absorb 20 to 25% of moisture, polyamide 4% and polyester 0.4%. The belt with the highest absorption capacity is the AmDough Weave pattern The pattern and amount of air between dough and belt influence the dough release. Plain and twill weave have a more open surface than broken twill. The weave type to be applied depends on the composition and shape of the dough. 3. Belt thickness A thinner belt can run over the smallest knife edge and follow its shape very closely to allow for good release of the thinnest products. Maximum extraction performance from the moulder drum requires a high absorption factor, and best release characteristics on the knife edge transfer call for a low absorption factor. This means that an ideal balance is needed to achieve both good extraction and good release. When different dough types are processed on the same line, one of the two universal AmDough Belt types can be used. Standard product range Broken twill weave GK Equally spaced air pockets Plain weave P Lateral air grooves Twill weave K Air grooves in herringbone pattern Belt type Material Weave Belt thickness Diameter of knife edge < 135 Article code AmDough 100 cotton broken twill 2.8 mm 5 mm GK 1283B AmDough 90 cotton broken twill 2.4 mm 4 mm GK 0983B AmDough 80 cotton/ polyamide broken twill 2.4 mm 4 mm GK 8484BP AmDough 70 cotton plain 2.0 mm 3 mm P 1284B AmDough 60 cotton/ polyamide broken twill 2.4 mm 4 mm GK 0983BP universal type AmDough 50 cotton/ polyamide plain 1.8 mm 3 mm P 8484BP universal type AmDough 40 cotton/ polyamide plain 2.0 mm 3 mm P 1284BP AmDough 20 cotton/ polyester plain 2.0 mm 3 mm P 4060BE There is a linear relationship between the AmDough absorption numbers: Heavy dough wet high degree of moisture AmDough Belt with higher absorption factor Light dough dry low degree of moisture AmDough Belt with lower absorption factor Top side: always uncoated Bottomside: PUR transparent food grade impregnation for stability, better wear resistance and longer belt life Belt edges: reinforced polyamide selvedges Dimension: length up to 100 m, width up to 3400 mm Broken twill types (GK) are also available as Twill (K) versions.
5 Why choose an Endless Woven AmDough Belt? Less headache, better yield and longer life Trouble-free dough processing AmDough Belts are manufactured to high quality standards. The bottom side is impregnated with wear resistant PU to maintain the belt shape and to prevent narrowing. Cord yarns are used to increase wear resistance, and polyamide to reinforce the selvedges. Strong flax yarns in the weft ensure lateral stability. As a result, their extended belt life and continuous absorption capacity make the Endless Woven AmDough Belts very costeffective. Consistent product quality The main benefit of Endless Woven AmDough Belts is the absence of a splice or seam, thus ensuring continuous absorption and smooth product transfer. Scrapers can easily remove remnant dough without damaging the belt. The optimum solution for every dough type AmDough Belts have consistent extraction and release properties. Biscuit tails are limited to a minimum because low drum pressure is required to get optimum demoulding. These characteristics ensure smooth biscuit transfer without any interruption or deformation of the formed dough. Endless Woven AmDough Belts are suitable for all biscuit dough types. Their components are safe and transmit no colour, taste or smell to the biscuit products. The absence of antistatic fibres means that the belts can be used in combination with metal detectors.
6 Local Contacts Australia T info-au@ammeraalbeltech.com Hungary T info-hu@ammeraalbeltech.com Spain T info-es@ammeraalbeltech.com Austria T info-de@ammeraalbeltech.com India T info-in@ammeraalbeltech.com Sweden T info-se@ammeraalbeltech.com Belgium T info-be@ammeraalbeltech.com Italy T info-it@ammeraalbeltech.com Switzerland T info-ch@ammeraalbeltech.com Canada T info-ca@ammeraalbeltech.com Luxembourg T info-lu@ammeraalbeltech.com Thailand T info-th@ammeraalbeltech.com Chile T info-cl@ammeraalbeltech.com Malaysia T info-my@ammeraalbeltech.com United Kingdom T info-uk@ammeraalbeltech.com China T info-cn@ammeraalbeltech.com.cn Czech Republic T info-cz@ammeraalbeltech.com Netherlands T info-nl@ammeraalbeltech.com Poland T info-pl@ammeraalbeltech.com United States T info-us@ammeraalbeltech.com Vietnam T info-vn@ammeraalbeltech.com.vn Expert advice, quality solutions and local service for all your belting needs Denmark T info-dk@ammeraalbeltech.com Portugal T info-pt@ammeraalbeltech.com Conveyor Belts Timing Belts Finland T info-fi@ammeraalbeltech.com France T info-fr@ammeraalbeltech.com Germany T info-de@ammeraalbeltech.com Singapore T info-sg@ammeraalbeltech.com Slovakia T info-sk@ammeraalbeltech.com South Korea T info-kr@ammeraalbeltech.com Global Headquarters: Ammeraal Beltech Holding B.V. P.O. Box AA Heerhugowaard The Netherlands T +31 (0) F +31 (0) info@ammeraalbeltech.com Seamless Belts Modular Belts Transmission Belts Fabrication & service... and 150 more service contact points at Date:
Endless woven belts for biscuit bakeries
EN Endless woven belts for biscuit bakeries Belts for dough forming: Rotary moulder Rotary cutter 1 Learn more about our innovations Ammeraal Beltech knows about industrial bakeries. When the company was
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