Baking Management

about
advertise
food JOBzone

contact
classifieds
subscribe
Login

Search Site

advanced search |

bakery-net.com
Modern Baking

Home
Equipment
Ingredients
R&D Applications
Healthy Baking
Production Solutions
Successful Plants

Home > SMT Wrapper

"Pita Pan" gets new floor

Published Thursday, March 22, 2007

Olympia Food Industries recently transformed its factory on Chicago’s Southside into the world’s largest pita bread manufacturing facility. Nicknamed the “Pita Pan” building by Olympia Food Industries’ owners Andre and Kostas Papantoniou, the 60,000-sq.-ft building underwent floor-to-ceiling renovations. Olympia invested more than $4.5 million in upgrades and construction, plus $15 million for the equipment needed for manufacturing pita bread, flat bread and cheese-filled bread sticks. Valspar, Minneapolis, Minn., a paint and coatings company that offers floor coating solutions, and Concare Inc., a concrete floor repair and restoration contractor in Melrose Park, Ill., came to the rescue when ...

To continue reading this article, please register or login – it’s quick and free…

Member Login

Email Address:

Password:

Remember me

Forgot password? Need Help?

Enter your email address below, and we'll email your password.

Email:

Are cookies enabled in your browser?

This site uses cookies and session data to keep track of your name and preferences while you're logged in. You cannot login without enabling cookies.

One Step Registration

Fill out the form below for instant access to the page you’ve requested.

Website members also receive access to our entire archive and may apply for a complimentary subscription to our print magazine.

All fields are required Personal Info

Email Address Required Must be a valid email

Password Required Passwords must match

Confirm Password Required

First Name Required

Last Name Required

Company Name Required

Job Title Required

Zip/Postal Code Required

Country Required

Baking Management Magazine

Yes! I wish to receive Baking Management Magazine for FREE
* Free to qualified subscribers only.
No thanks

Address Required

City Required

State/Province Required

Business Phone Required

Please check the category that best describes your title (check only one): Owner, Partner, President, CEO, Corp. Officer
Plant, Production Manager, manufacturing VP?Director
R&D, QA/QC, Technical Manager/VP/Director
Engineering, Pack, Maintenance Manager/VP/Director
Marketing, Sales, Purchasing Executive
Other (please describe) Other: Required

Type Business? (check only one) Bread, Cakes, Sweet Goods
Cookies, Crackers, Snacks
Pizza, Tortillas and similar products
Mixes and Doughs
Other (please describe)
Distributor, Broker
Supplier of Equipment, Services
Other (please describe) Other: Required

What is the month of your birth?*
*In lieu of a signature, we require a unique identifier used for subscription verification purposes by our auditing bureau. January
February
March
April
May
June
July
August
September
October
November
December Required

Remember me

Submit the form for instant access to the page you've requested.

Bakery-Net Viewpoints:
	Paula Frank: Countering all the bunk

Read More Editor's Notes

In this Issue

Consumer demand drives fiber fortification in bakery products
Bakers who waste not, want not
Bread systems designed for flexibility

Current Issue