Abstract: 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.

Abstract: A double-scrim belting (10) is described having a first woven scrim (12) and a spaced apart and substantially parallel second woven scrim (14) connected by staple fibers (16) consolidated together through entanglement and integrated with the scrims through entanglement, both entanglements being of the kind typically produced by needling. If desired, a non-woven web of staple fibers is needled to the outer surfaces of the scrims and the thusly formed belting is completely encapsulated in a matrix of elastomeric material (36). To further strengthen the connection between the scrims (12, 14), the scrims are additionally joined together by binder members (42) which extend in a direction of the thickness of the belting. If the belting is intended to be used to convey food grade products, preferably an antibacterial agent is incorporated into the elastomeric material to inhibit bacterial growth.

Abstract: A double-scrim belting (10) is described having a first woven scrim (12) and a spaced apart and substantially parallel second woven scrim (14) connected by staple fibers (18) consolidated together through entanglement and integrated with the scrims through entanglement, both entanglements being of the kind typically produced by needling. If desired, a non-woven web of staple fibers is needled to the outer surfaces of the scrims and the thusly formed belting is completely encapsulated in a matrix of elastomeric material 36. If the belting is intended to be used to convey food grade products, preferably an antibacterial agent is incorporated into the elastomeric material to inhibit bacterial growth.