In 1921, Karel Jeurgens started making cakes and biscuits in a small bakery. Now, almost 100 years later, that bakery has grown into an international producer and exporter of a wide selection of biscuit and bakery products. All of this happened because Jeurgens decided at the time to make sponge fingers his primary product.
This Brabant family business is currently led by the third generation of the Jeurgens family. By constantly driving innovation in the many industrial applications of biscuits, bakery and merengue they have been able to achieve continuous growth. Jeurgens’ success has prompted the need for more production capacity several times over the years along with a number of expansions to create more space. Growth and new facilities seem to be part of regular business for Jeurgens. Under the management of the current generation, the company has continued to grow and more production capacity was needed once again. This is why they asked Bessels architects & engineers for a customised design for their new factory.
Sustainability played an important role in the construction of this new factory. Successfully dealing with the increasing expectations of its customers and the impact on the production process when it comes to sustainability is a daily challenge for Jeurgens. To address this challenge, the project was carried out according to BREEAM standards. BREEAM is an assessment method that is used to certify the sustainability of new buildings.
Adopting the corresponding standards in the building process has enabled Jeurgens to meet the strict requirements of the (inter)national retail industry.
When Bessels architects & engineers got to the design for the floors they immediately thought of Bolidt. They were familiar with Bolidt’s sustainable synthetic flooring from an earlier project they worked on together for Plusfood Oosterwolde. Moreover, Bolidt offers flooring solutions including seamless connections to walls and gullies that meet the requirements of the HACCP (Hazard Analysis Critical Control Point) standard, which is of vital importance in the food industry. The sustainable Bolidt flooring systems make a demonstrable contribution to the desired BREEAM certification. The sustainability of the flooring is reflected not just in its minimal maintenance requirements, but also in its life span. Right from the start, Bolidt has been developing flooring systems that retain their functionality, including their strength and colour fastness, for virtually their entire life. The ultimate goal is for the systems to harden after application to a degree that the occurrence of wear is all but impossible. As a result, the life of Bolidt’s systems will easily exceed the life span of a building.
Jeurgens and Bolidt sat down together to determine the desired user and sustainability criteria for each space in order to identify the specific flooring systems that would best meet their requirements. The floors in the production and storage spaces must be able to withstand high mechanical loads and were therefore fitted with the robust Bolidtop® 700 flooring system. This extremely wear-resistant floor finish is characterized by its high impact and shock resistance, while the slightly non-slip surface contributes to a safe working environment.
Bolidtop® FiftyFifty was used in the office areas, where functionality and aesthetics were combined. This flow applied flooring features two shades of the same colour and thus creates a lively, two-tone effect. At the same time, this finish is resistant to heavy foot traffic and, just like Bolidt’s other flooring systems, it is easy to clean and liquid tight to prevent dirt from penetrating.
P.O. Box 131
3340 AC Hendrik-Ido-Ambacht
Bolidt Innovation Center
3341 LW The Netherlands
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