Prepared & Specialty Foods · Confectionery
Confectionery & Chocolate Floors That Resist Sugar and Cocoa Butter
Candy and chocolate plants are sugar factories, and sugar is hard on concrete. Hot syrup boils over in the kitchen, cocoa butter softens coatings, starch from mogul lines gets everywhere, and chocolate rooms need floors that stay clean with minimal water. PumaCRETE urethane concrete flooring seals out sugar and fats and gives you a seamless floor that cleans both dry and wet.
Sugar
Sealed out of the concrete
248°F
Maximum service temperature
Seamless
Dry or wet cleaning
5-yr
Written warranty
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What confectionery does to a floor
Sugar attack
Sugar syrups and spilled candy break down the cement in concrete. A sealed topping keeps them out of the slab.
Hot syrup spills
Cookers and kettles boil over and drip hot syrup. PumaCRETE is rated for service up to 248°F and resists thermal shock.
Cocoa butter and fats
Cocoa butter, milk fats and nut pastes soften and stain coatings. Urethane concrete resists fats and cleans with standard degreasers.
Starch and sugar dust
Mogul lines and panning release starch and sugar dust that collects in cracks. A seamless floor sweeps clean.
Low-water chocolate rooms
Chocolate areas are often cleaned dry to keep moisture away from product. PumaCRETE’s smooth surface cleans well without washdown.
Carts and pallet jacks
Product moves on carts and pallet jacks between cooking, molding, cooling and packaging. The 9,500 psi system resists the wear.
Recommended system by zone
One urethane concrete system, configured for the room you’re standing in. Thickness, texture and cove are set zone by zone. Add 1/8 in for integral cove.
| Zone | Recommended system | Key exposures |
|---|---|---|
| Sugar and ingredient storage | 401-HF, 1/4 in | Forklift traffic, sugar spills |
| Cooking kitchen and kettles | 401-HF, 3/8 in (thermal) + cove | Hot syrup, steam, washdown |
| Mogul and starch rooms | 401-HF, 1/4 in | Starch dust, cart traffic |
| Chocolate refining, conching and tempering | 401-HF, 1/4 in | Cocoa butter, dry cleaning, heat |
| Enrobing, molding and cooling | 401-HF, 1/4 in | Chocolate drips, cart traffic |
| Panning and packaging | 401-HF, 1/4 in | Sugar dust, conveyor debris |
Installing in a confectionery plant
Around seasonal peaks
Work is scheduled outside the holiday and seasonal production peaks.
Dust controlled
HEPA extraction keeps prep dust out of chocolate and finished product areas.
Low-odor options
Ask about low-odor installation for areas next to chocolate, which readily absorbs odors.
Food safety and audits
- Meets FDA current good manufacturing practice: floors that can be adequately cleaned and kept in good repair (21 CFR Part 117)
- Seamless floors make combustible-dust housekeeping easier, supporting your NFPA 61 program
- Seamless surface supports allergen cleaning for nut, milk and soy changeovers
- Aligned with SQF, BRC, IFS and FSSC 22000 audit expectations
Performance data
| Property | PumaCRETE 401-HF |
|---|---|
| Compressive strength | 9,500 psi (ASTM C579) |
| Tensile strength | 1,450 psi (ASTM C307) |
| Flexural strength | 3,200 psi (ASTM C580) |
| Bond to concrete | Exceeds substrate (ASTM D7234) |
| Abrasion resistance | 0.06 g loss (ASTM C501) |
| Impact resistance | >160 in-lb (ASTM D2794) |
| Service temperature | -40°F to 248°F |
| Thermal shock | Pass, boiling-to-ambient cycles |
| Wet coefficient of friction | 0.6–0.9 (tunable) |
| Vapor pressure tolerance | Up to 25 lbs through the slab |
| Minimum install temperature | 35°F (operating coolers) |
| Standard thickness | 1/4 in (3/8 in in thermal zones) |
Standard 1/4-inch PumaCRETE 401-HF system. Full test data is on the technical data sheets.
Three ways to buy, direct from the manufacturer
Every system on this page is made by PumaCRETE and sold direct, with no distributor markup.
Buy the materials
Urethane concrete, primers, topcoats and cove kits shipped direct from the manufacturer to your plant. No distributor markup.
Buy it installed
Turnkey installation by factory-trained crews, with material and workmanship warranties from a single source.
Train your own crew
A factory-employed PumaCRETE trainer certifies your maintenance team or local contractor on your slab: prep, mixing, troweling, cove and testing.
Frequently Asked Questions
Confectionery & Chocolate Floors FAQ's
Sugar reacts with cured cement and weakens the concrete surface over time. In candy plants with constant sugar spills, concrete becomes soft and pitted. A sealed topping prevents it.
Yes. The smooth, seamless surface sweeps and vacuums clean, which suits chocolate areas where water is kept to a minimum.
PumaCRETE resists fats and oils and cleans with standard degreasers.
Chocolate absorbs odors, so we plan installation sequencing and ventilation around product. Ask about low-odor options during the site visit.
EXPERIENCE AND EXPERTISE
Ready to spec your confectionery plant floors?
Get a no-obligation site assessment. We review your rooms, chemistry, temperatures and production calendar, then deliver a written specification and budget within five business days.
