Trostberg, June 2007 - The most tempting smells waft from bakeries all over the country - delicious fresh bread, exqui- site cream gateaus and colourful fruit cakes are on display in the bakery shops. Stopping off at a bakery is part of covering one's daily needs. Customers expect everything to be clean and shining - so to say, a feast for the eye. Hygiene and cleanliness are taken for granted. In "Mayers Backstube" in Trostberg an innovative floor-cleaning system from HEFTER Cleantech has been in operation for over two years now. Work in the bakery involves processing very varying raw ingredients between 12 and 14 hours every day. Possibly, more waste is produced in "Mayers Backstube" than in other bakeries, as the Mayer family spoils their customers with their own processed fruit or g

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