Baking & Snack - April 2022 - 26

HUDSON BREAD CO.
" OUR PHILOSOPHY IS
SIMPLE: MAKING THE
BEST OF ANYTHING TAKES
PATIENCE AND SKILL. "
Ray Million, Hudson Bread
" Ice has the tendency to tear at gluten while developing
the dough, " Mr. Million explained. " With the incorporation
of the liquid ice, we can mix quicker and
achieve the benefit of greater volume loaves. "
Liquid ice is a brine, water with enough salt to bring
it below 32˚F while remaining liquid. It's added directly
into the dough, and dough formulations are tweaked to
accommodate the added salt in the liquid ice. Not only
does it help control dough temperature without damaging
the gluten structure, liquid ice has the added benefit
of cutting down on mixing times.
" It's a novel technology to help us produce our doughs
quicker and also have a stable control in the dough
reaching the temperatures that are necessary because
machines need a steady temperature for the doughs, "
Mr. Million said.
The Koenig makeup lines - six in total - keep product
consistent and meet growing capacity needs without
compromising on the artisan quality.
The MIWE ovens are loaded and unloaded automatically
with operators simply overseeing the process. An
overhead conveyor transports product destined to be
frozen to the cooler.
And for frozen packaging a Niverplast packaging line
handles case erecting, sealing, labeling and quality control
checks automatically. That packaging line only requires
three employees. And there are plans in place for
an investment in robotics in the future.
Even ordering has been streamlined with most of
Hudson Bread's customers placing bread orders through
its online system, which has been established for years
but really gained traction recently. Fresh orders are taken
in daily, and a production report is generated from
that system. Frozen products require a two-week lead
time, during which the bakery will complete and store
the products.
Sanitation is also an ongoing endeavor with six employees
cleaning throughout the day. Equipment is disassembled
and cleaned at the end of the day. Because
Hudson Bread is still mostly a fresh bakery, it runs one
mixing shift and three baking shifts - 4 a.m. to noon,
noon to 8 p.m. and 3 p.m. to midnight - to keep up
with its daily orders.
Frozen through the pandemic
As most artisan bakeries that supply foodservice,
Hudson Bread is all about its commitment to its customers.
Mr. Kolodziej and Mr. Million strive to meet their
Top: After a 1- to 2-hour rest in the mixing bowl, dough is added to
the makeup line's hopper via a bowl lift. Bottom: Automating the
ingredient handling has enabled Hudson Bread to produce more
and get ahead on its inventory.
26 Baking & Snack April 2022 / www.bakingbusiness.com

http://www.bakingbusiness.com

Baking & Snack - April 2022

Table of Contents for the Digital Edition of Baking & Snack - April 2022

Baking & Snack - April 2022 - Intro
Baking & Snack - April 2022 - 1
Baking & Snack - April 2022 - 2
Baking & Snack - April 2022 - 3
Baking & Snack - April 2022 - 4
Baking & Snack - April 2022 - 5
Baking & Snack - April 2022 - 6
Baking & Snack - April 2022 - 7
Baking & Snack - April 2022 - 8
Baking & Snack - April 2022 - 9
Baking & Snack - April 2022 - 10
Baking & Snack - April 2022 - 11
Baking & Snack - April 2022 - 12
Baking & Snack - April 2022 - 13
Baking & Snack - April 2022 - 14
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Baking & Snack - April 2022 - 16
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Baking & Snack - April 2022 - 18
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Baking & Snack - April 2022 - 20
Baking & Snack - April 2022 - 21
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Baking & Snack - April 2022 - 24
Baking & Snack - April 2022 - 25
Baking & Snack - April 2022 - 26
Baking & Snack - April 2022 - 27
Baking & Snack - April 2022 - 28
Baking & Snack - April 2022 - 29
Baking & Snack - April 2022 - 30
Baking & Snack - April 2022 - 31
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Baking & Snack - April 2022 - 33
Baking & Snack - April 2022 - 34
Baking & Snack - April 2022 - 35
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Baking & Snack - April 2022 - 37
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Baking & Snack - April 2022 - 100
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