Baking & Snack - May 2014 - 38
PBF PITA BREAD FACTORY
for butterfly or traditional slicing. They're penny-packed
six to a package using a UBE bagger, Kwik Lok closure
and then case-packed. Bulk bagels travel through a
counter and are placed 72 to a plastic-lined case. Bulk
mini-bagels are packaged in 36-count bags.
Going gourmet
PBF uses its original pita line and a Sottoriva 350-lb
spiral mixer to make par-baked pizza shells. The dough
pieces are baked in Dahlen double-rack ovens.
A separate room houses semi-automated lines with
a Reiser Vemag depositor and a Unifiller depositing
system to create the bakery's signature pizza pretzels
and frozen cookie dough pucks. "All premium pies are
handmade," Sid said. "They're all hand-deposited, which
makes them the most difficult part of production."
Because of allergens, access to this production area is
highly restricted. Designated employees must wear red
aprons and sign in and out of the room. "No one leaves
the room except for an emergency," Sid said.
During the next five years, PBF's primary goal is to fill
up the bakery, according to Fady. This includes bolster-
ing capacity on existing lines, installing two additional
production lines for new products in the current operation and then breaking down the walls to the 50,000
sq ft of warehouse space adjacent to the main operation,
for even more new products.
When reflecting on the company's roots, Fady acknowledged that using the term "factory" in its name
might not be one he'd use today, especially with the bakery's long fermentation times and use of traditional processes and formulas.
"That's why we refer to us as PBF. We're anything but
a factory," he said
Fady quickly added that they're proud of what their
family built over the past three decades. With the new
facility, he noted that the company now has the tools to
take the business to a new plane, but that they couldn't
have done it by themselves.
"We're just three guys," he noted. "The heart of the engine is our employees. They're the ones who make things
happen."
And that's what helps PBF bring something special to
the table.
*
since
1882
f
for over
NG
1 years
30
custom solutions
for all your grain-based needs!
Teutopolis, IL * Hopkinsville, KY * W. Harrison, IN (Spring 2015)
www.siemermilling.com * 217-857-3131
38 Baking & Snack May 2014 / www.bakingandsnack.com
A
LI
L
flour
MI
superior quality
NY
Bringing You
COM
P
http://www.siemermilling.com
Baking & Snack - May 2014
Table of Contents for the Digital Edition of Baking & Snack - May 2014
Baking & Snack - May 2014
Table of Contents
Table of Contents
Editorial - Going with a gut feeling
Newsfront - Protein consumption rising, carbs falling
Shearer’s gobbles up Medallion Foods
ABA, QBA honor Lepage’s legacy
Gen Y influence buying most
Flowers reveals plans for former Hostess plants
In Brief/People
Innovation Centers - Getting Together
PBF Pita Bread Factory - Special to the Table
Band of brothers
More than just pita
Desserts - The Sweet Spot
Mashups on the menu
Appealing to millennials
One sweet swine
Bread Aisle - Headway in the Bread Aisle
Variety Syrups - Sweet Selections
In a league of its own
Is it a sweetener? Is it a fiber?
Ingredient App - Bases Loaded
Finishing Systems - Crossing The Finish Line
Refrigeration & Freezing - Low Temps, High Demands
Waste heat absorption
Distribution Technology - Counting the Costs
Solutions in every size
Q&A - Clean Equipment Design - New Rules of Engagement
Industry Insight - Benchmarking for Success
Events
Correction - IFT 2014 Convention
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - May 2014 - Baking & Snack - May 2014
Baking & Snack - May 2014 - 2
Baking & Snack - May 2014 - 3
Baking & Snack - May 2014 - 4
Baking & Snack - May 2014 - 5
Baking & Snack - May 2014 - 6
Baking & Snack - May 2014 - 7
Baking & Snack - May 2014 - 8
Baking & Snack - May 2014 - Table of Contents
Baking & Snack - May 2014 - 10
Baking & Snack - May 2014 - Table of Contents
Baking & Snack - May 2014 - Editorial - Going with a gut feeling
Baking & Snack - May 2014 - 13
Baking & Snack - May 2014 - Shearer’s gobbles up Medallion Foods
Baking & Snack - May 2014 - 15
Baking & Snack - May 2014 - Flowers reveals plans for former Hostess plants
Baking & Snack - May 2014 - In Brief/People
Baking & Snack - May 2014 - 18
Baking & Snack - May 2014 - Innovation Centers - Getting Together
Baking & Snack - May 2014 - 20
Baking & Snack - May 2014 - 21
Baking & Snack - May 2014 - 22
Baking & Snack - May 2014 - 23
Baking & Snack - May 2014 - 24
Baking & Snack - May 2014 - 25
Baking & Snack - May 2014 - PBF Pita Bread Factory - Special to the Table
Baking & Snack - May 2014 - 27
Baking & Snack - May 2014 - Band of brothers
Baking & Snack - May 2014 - 29
Baking & Snack - May 2014 - 30
Baking & Snack - May 2014 - 31
Baking & Snack - May 2014 - 32
Baking & Snack - May 2014 - 33
Baking & Snack - May 2014 - More than just pita
Baking & Snack - May 2014 - 35
Baking & Snack - May 2014 - 36
Baking & Snack - May 2014 - 37
Baking & Snack - May 2014 - 38
Baking & Snack - May 2014 - 39
Baking & Snack - May 2014 - 40
Baking & Snack - May 2014 - 41
Baking & Snack - May 2014 - 42
Baking & Snack - May 2014 - Desserts - The Sweet Spot
Baking & Snack - May 2014 - 44
Baking & Snack - May 2014 - 45
Baking & Snack - May 2014 - Mashups on the menu
Baking & Snack - May 2014 - 47
Baking & Snack - May 2014 - 48
Baking & Snack - May 2014 - 49
Baking & Snack - May 2014 - Appealing to millennials
Baking & Snack - May 2014 - 51
Baking & Snack - May 2014 - One sweet swine
Baking & Snack - May 2014 - 53
Baking & Snack - May 2014 - 54
Baking & Snack - May 2014 - 55
Baking & Snack - May 2014 - 56
Baking & Snack - May 2014 - Bread Aisle - Headway in the Bread Aisle
Baking & Snack - May 2014 - 58
Baking & Snack - May 2014 - 59
Baking & Snack - May 2014 - 60
Baking & Snack - May 2014 - Variety Syrups - Sweet Selections
Baking & Snack - May 2014 - In a league of its own
Baking & Snack - May 2014 - 63
Baking & Snack - May 2014 - 64
Baking & Snack - May 2014 - 65
Baking & Snack - May 2014 - Is it a sweetener? Is it a fiber?
Baking & Snack - May 2014 - 67
Baking & Snack - May 2014 - 68
Baking & Snack - May 2014 - Ingredient App - Bases Loaded
Baking & Snack - May 2014 - 70
Baking & Snack - May 2014 - Finishing Systems - Crossing The Finish Line
Baking & Snack - May 2014 - 72
Baking & Snack - May 2014 - 73
Baking & Snack - May 2014 - 74
Baking & Snack - May 2014 - 75
Baking & Snack - May 2014 - 76
Baking & Snack - May 2014 - 77
Baking & Snack - May 2014 - 78
Baking & Snack - May 2014 - Refrigeration & Freezing - Low Temps, High Demands
Baking & Snack - May 2014 - 80
Baking & Snack - May 2014 - 81
Baking & Snack - May 2014 - 82
Baking & Snack - May 2014 - 83
Baking & Snack - May 2014 - Waste heat absorption
Baking & Snack - May 2014 - 85
Baking & Snack - May 2014 - 86
Baking & Snack - May 2014 - Distribution Technology - Counting the Costs
Baking & Snack - May 2014 - Solutions in every size
Baking & Snack - May 2014 - 89
Baking & Snack - May 2014 - 90
Baking & Snack - May 2014 - 91
Baking & Snack - May 2014 - 92
Baking & Snack - May 2014 - Q&A - Clean Equipment Design - New Rules of Engagement
Baking & Snack - May 2014 - 94
Baking & Snack - May 2014 - 95
Baking & Snack - May 2014 - 96
Baking & Snack - May 2014 - Industry Insight - Benchmarking for Success
Baking & Snack - May 2014 - 98
Baking & Snack - May 2014 - Correction - IFT 2014 Convention
Baking & Snack - May 2014 - Innovations
Baking & Snack - May 2014 - Ingredient News
Baking & Snack - May 2014 - Products & Packaging
Baking & Snack - May 2014 - 103
Baking & Snack - May 2014 - New on the Shelf
Baking & Snack - May 2014 - 105
Baking & Snack - May 2014 - 106
Baking & Snack - May 2014 - Marketplace
Baking & Snack - May 2014 - 108
Baking & Snack - May 2014 - 109
Baking & Snack - May 2014 - 110
Baking & Snack - May 2014 - 111
Baking & Snack - May 2014 - 112
Baking & Snack - May 2014 - Ad Index
Baking & Snack - May 2014 - New Product Spotlight
Baking & Snack - May 2014 - 115
Baking & Snack - May 2014 - 116
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