La Madre Bakery

La Madre Bakery ‘Kneaded’ Fresh Flooring from Flowcrete

Founded in 2003, artisan baker La Madre Bakery creates hand crafted traditional breads, sourdough loaves and tasty treats using traditional baking techniques. The award-winning bakery based in Geelong uses no preservatives, improvers or additives, relying instead on the natural practice of gradual fermentation.

Committed to sustainable baking and business practices, the client required a fresh new flooring solution that could benefit the bakery in terms of hygiene whilst maintaining the core value of sustainability.

For the manufacturing areas, 1,600 m2 of Flowcrete Australia’s HACCP International certified and ISO 22916 compliant Flowfresh SR resin flooring system was installed at a thickness of 4-6mm and in the bespoke Australian Standard colour Light Grey Blue.

In addition, the heat resistant polyurethane system was applied at 9mm in the oven rooms of the bakery. This added thickness was necessary due to the additional thermal strain that the flooring would be subject to.

Polygiene®, the silver-ion based additive present within the Flowfresh SR system is able to eliminate up to 99.9% of bacteria on the floor’s surface, when teamed with a regular cleaning regime, helping to improve the sanitation of the manufacturing areas.

As well as the antibacterial properties of Flowcrete Australia’s Flowfresh SR, the system is also designed to withstand high mechanical stress and is resistant to chemicals, making it ideal for use in food handling areas where natural sugars and acids from foodstuff is likely to be dropped onto the floor.

The installation was completed in seven days and the bakery could continue to make tasty and traditional artisan delights.

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