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Innovative processing belts for dough processing: Up to 50% less flour required and top release properties – even for oily dough types.

Forbo Siegling, total belting solutions – Forbo Movement Systems will be presenting two innovative processing belts for dough processing machines at IBA 2009 in Düsseldorf (hall 16/stand no. E 15). Both belts have significantly enhanced release properties

Conventional felt and cotton belts are still used today in dough processing, above all because they relatively effectively prevent the dough sticking to the belt, in contrast to plastic coated belts. However, a substantial amount of flour – which acts as a release agent – is required.

Forbo Movement Systems is a leading manufacturer of conveyor and processing belts the world over. With the support of Rheon, the well-known Japanese bakery machinery manufacturer, Forbo Movement Systems has now developed a completely new belt with excellent dough release properties, with the additional benefit that it requires up to 50% less flour than felt or cotton belts. An innovative polyurethane belt coating with a fine silky surface lies at the core of this development. The new product performs best when greasy or oily types of dough, such as for example croissants, are produced.

The radical reduction in flour required during production does not just cut the costs, but also shortens and simplifies the process of cleaning the machinery. As a result, the product received a very positive response and premiered at the Rheon stand at the Japanese fair FOOMA (9 – 12 June 2009 in Tokyo). The NP 4450 product (the innovative processing belt’s temporary name) is now already in use in European bakeries – and not just on Rheon machinery. All our customers are enthusiastic about the belt and verify how well it performs – particularly its good release properties and the significant saving on flour.

Another product innovation that Forbo Siegling will showcase at the major fair in Düsseldorf is belt type
Siegling Transilon E 2/2 0/V0 white FDA. This FDA-compliant product has already successfully been used by renowned machinery manufacturers as a roll-out belt. The new belt type has a fine white fabric surface with very good release properties, even when greasy types of dough are produced. As a result, comparatively little flour is required as a release agent. The polyester fabric hardly distorts at all and ensures very good release properties in reverse operation dough rolling machines, as well as perfect tracking around rolling knife edges up to 16 mm in diameter. Because of the virtually invisible Z-splice, even the splices in endless belts guarantee good release properties too. A particularly high level of resistance to oil and grease in the PVC intermediate layer also increases the service life of the belt considerably.

Elastic spreading belts, versatile Siegling Prolink modular belts and belt sealing innovations are other focal points at the IBA stand.

 Innovative processing belts for dough processing: Up to 50% less flour required and top release properties – even for oily dough types.

Further Information

  • Press Release

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