5 replies to this topic

[harendrasinhsolanki]

For Bakery plant whah kind of Belt quality color and composition we can use ?..
product are white bread ,burger bun,sandwitches steak bread.
pl help me as we are going for ISO 22000. CERTIFICATION.

Edited by harendrasinhsolanki, 22 July 2008 - 10:44 AM.

[Charles.C]

Dear harendrasinhsolanki,

Welcome to the forum !

Don't hv any direct personal experience in baking industry but I presume the choice will depend partly on any non-ambient temperature usage.

In general I hv always preferred stainless but I appreciate the synthetics are immensely popular these days, eg, as a random website -

http://www.polymec.n...File/G3/710.pdf

For sure there are some bakery type people on this forum who should be able to assist ?

Rgds / Charles.C

[Jean]

For Bakery plant whah kind of Belt quality color and composition we can use ?..
product are white bread ,burger bun,sandwitches steak bread.
pl help me as we are going for ISO 22000. CERTIFICATION.

Hi Harendra,



Which machine are you referring to? Is it the dough sheeter, ? Sorry, if I got you wrong.

[AS NUR]

For Bakery plant whah kind of Belt quality color and composition we can use ?..
product are white bread ,burger bun,sandwitches steak bread.
pl help me as we are going for ISO 22000. CERTIFICATION.

Dear harendra

I think the belt have to comply with food surface contact regulation,
..For the material you can get information from the supplier and after that you must compare with regulation standard such as FDA.. and for the color, the best is light color.. the purpose is to make easy to control if the belt dirty, that can avoid contamination from dust.

[harendrasinhsolanki]

Thank you sir.
keep in..touch...

[SNAILRAIL]

Depends what the dough is subjected to while on the belt.

Could be polycord belts, cotton top, polycotton top....