The bread factory, conveyer oven bakeries, the oven, with the floor as the centre of logistics. Dough mixers, floor sheets to narrow the differences in temperature. The fresh bakeries. Traditional, where pastries are still made by hand and the baker bakes fresh rolls at four in the morning. Flour, grain. Sugars, glucose, cocoa butter, cream. Big or small; every baker his own working space, his own kitchen, his own flooring.
Expert knowledge of flooring materials and their application brings Bolidt into contact with:
Flour, grain, animal and vegetable fats, lactic acid, whipped cream, almond pasta, cocoa butter they all affect on the floor. The companies in the bakeries/sweets sector represent a wide range of products. Cornflakes and crackers, instant food, rusks and toast, crisps, snacks and mini toasts, milk powders, pudding, soup, herbs, spices, chocolate, liquorice and sweets.
Oils, fats and syrups have to be taken into account. These soon make a floor slippery. Sugar attacks the concrete. The floor finish must not absorb moisture nor allow it to penetrate; it has to be impermeable. Drains, gutters and grid must be perfectly sealed off all around. Skirting boards incorporated 'seamlessly' into the floor. The manufactures using traditional methods have their own specific requirements where floors are concerned. Less automation, lighter equipment, different products. No conveyor belts, more manual work. They have the same requirements as far as safety and hygiene are concerned. Non-slip floors, seamless, low-maintenance, durable. Floor finishes that comply with most stringent requirements within the food industry, taking into account the standards of the authorities who monitor hygiene, safety and quality, anticipating the HACCP management.
For every question, a specific floor solution.
Bolidt has a worldwide experience in backeries and the sweetsindustry. Succesfully we are working for:
Van den Breggen
Lieken und Bathscheider
Van Melle China
Many different flooring systems apply to the dairy industry; from coatings with a thickness of 100 µ up to synthetic systems of 10 mm. Prices depend greatly on the size of the surface and the choice of flooring system.
For a 1,000 m² prices range between € 15 per m² for a thin functional coating and € 150 per m² for an exceptionally high quality, state-of-the-art flooring system.
To give you a more specific insight into our price structure, we invite you for a consultation to determine the most appropriate flooring for your space.
Bolidt supplies state-of-the-art synthetic floor coverings on a worldwide basis. The floors meet the various electrical, chemical and mechanical requirements of the Bakeries / sweets.
Krant voor brood- en banketindustrie
Evolution Media Group
Uitgever van magazines in de voedingssector.
Internationaal magazine voor bakkerij omgeving
Business review for food industry
Magazine for the food industry
Fachzeitschriften für die Nahrungs Industrie