Bakeries / sweets

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:

Kellog's
Wieger Ketellapper
Red Band
Quaker Oats
Smith Food
Mars

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:

Hema
Neerlandia
Delifrance
General Biscuits
Hazlewood Foods
Masterfoods Poland
Cereal Partners
Wieger Ketellapper
Van den Breggen

Q-Bakeries
Verkade
Lieken und Bathscheider
Aviateur
Masterfoods Russia
Farm Frites
Van Melle China
Hessing

Many different flooring systems apply to the backeries and the sweetsindustry; 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 € 105 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
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.

Zibb.nl
Krant voor brood- en banketindustrie

Evolution Media Group
Uitgever van magazines in de voedingssector.

Consudel
Internationaal magazine voor bakkerij omgeving

Russell Publishing
Business review for food industry

Food Industry
Magazine for the food industry

Wiley VCH
Fachzeitschriften für die Nahrungs Industrie

Flooring advice

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