Rotary moulder belt selection: how to improve biscuit quality with endless woven belts

At Biscuit People Conference 2026 in Bali, our bakery industry specialist Mr. Giuseppe Allais revealed how choosing the right rotary moulder belt within the truly endless woven AmDough belt range improves biscuit quality, reduces downtime, and extends equipment life. 

Why rotary moulding demand more from a belt? 

Rotary moulding is one of the most critical processes in biscuit manufacturing. Dough is pressed into a rotating drum to form shapes, and the belt must absorb just enough moisture and fat to create the suction that holds moulded dough against the belt, then release that same fragile piece cleanly at the knife edge through a sharp bend and stretch combination.  

Ammeraal Beltech's answer to this challenge is the AmDough range — a line of truly endless woven belts with no splice, engineered specifically for rotary moulders.  

Expert insights – how to improve the biscuit quality by choosing the right equipment  

At BPC26 in Bali, Giuseppe Allais, Global Industry Manager in Bakery & Confectionery at Ammeraal Beltech, and a member of European Hygienic Engineering & Design Group (EHEDG) shared the following practical tips based on his work with biscuit producers around the world. 

Use truly endless woven belts – they eliminate splice failures and downtime, while also ensuring consistent extraction capacity. 

First evaluate all the biscuits you manufacture and then choose the belt type – so that it works for every process step in your facility. 

First look carefully at the final backside finish you need (smooth or rough), and then select the belt weaving profile. 

During conditioning, input minimum moisturizing and do not use water or steam – this extends belt lifetime. 

Try switching to a belt with a lower extraction rating – due to less quantity of natural yarns than the belts provide extended lifetime. 

A legacy of hygienic belt innovation for the biscuit industry 

Ammeraal Beltech has led the rotary moulder belt category since Thomas Ammeraal invented the endless woven conveyor belt for the biscuit industry in 1950. The 1970s saw the introduction of the light-blue coloured belts — designed specifically to make food contamination visible during inspection. In 1995, the AmSeal range brought sealed-edge coated fabric belts to prevent edge contamination. In 2022, we introduce the Dectyl synthetic belt, dual detectable by metal and X-ray and detectors. Each development was driven by the food safety and hygienic design logic. 

Contact experts for advice in endless woven belt selection 

Would you like to discuss rotary moulding belt selection, food safety compliance, or similar production challenges?  

Find your local Ammeraal Beltech contact and discuss your application.