Conveyor belting for handling bakery goods

摘要

The disclosure is of a conveyor belting particularly useful in conveying edible dough and bakery articles made therefrom during bakery operations. The belting includes a woven scrim or strength member, a batt of non-woven cotton fibers that is needled to the scrim, and an elastomer that is impregnated into the combined scrim and batt. The belting is provided with an embossed impression surface that simulates the texture of a traditional woven cotton belt.