Croissant Forming Belt

This is a truly endless belt used primarily for dough forming (mostly Croissant forming). The standard thickness of the belt is 3.5mm-4mm. The belts can be supplied in dimensions needed by customer. One basic demand in bakeries is that the dough should not stick to the conveyor or process belt. The belts are constructed without a splice to allow a long service life with no risk of splice failure.