I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt
Has anyone experience of Kevlar Baking Belts and if so, why is there a reluctance to optimise this Technology.
I've seen these used as an emergency measure a couple of times. Problem is they tend to narrow very quickly . 6 weeks or so on a high speed biscuit oven making Rotary Moulded product.
Not seen any evidence that they would be a long term solution but that's only my experience. Sounds like you have been more successful so perhaps you could share some more detail.
pls review that page