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Close-Up TV News recognizes Hudson Bread Co.

North Bergen, NJ 7/8/2008 2:17:55 AM

Close-Up TV News recognizes Hudson Bread Co. for its commitment to tradition and quality in the production of its diverse selection of artisan breads.

With its wide variety of traditional artisan breads and rolls Hudson Bread has established itself among the leading providers of fine breads in the tri-state area. Hudson Bread prides itself on its commitment to employing advanced technologies to improve quantity and diversity of production without sacrificing the quality associated with traditional artisan bread.

“It’s not just about baking good bread but also developing the technologies behind it to continue quality production,” says Raymond Million, V.P of Operations/R&D. “We combine the artisan nature of baking, incorporating sours and malt fermentations, with modern equipment to offer a product that not only satisfies the different markets but also a product that has a soul and a life to it. These are traditional European recipes made with natural grown products and natural ingredients. It’s not something you can get in a store.”

Hudson Bread is diverse in its applications because it services everything from 5-star hotels to upscale sandwich eateries and restaurants throughout Manhattan. Hudson Bread produces over 300 different kinds of bread, allowing them accommodate everybody in the market.

“This is an ever-changing culinary market so we’re constantly faced with developing new products,” says Million. “The product is always changing so what we do at Hudson is develop products and continue to expand our product base. We collaborate with our customers all the time. That’s why we are unique and that’s what has contributed to our sizable variety of products.”

Automating artisan baking isn’t necessarily an oxymoron, as long as critical elements of the process are preserved. For Hudson Bread, this means making sure that time is on its side. Ultimately, the goal of automating artisan bread is to use technology not only to boost capacity, but also to add consistency and provide controls.

“We’re traditional in the sense that we take a very principled approach to how we handle our products,” says Million. “We automate what’s necessary to automate but we leave the processes of time and fermentation, which is what truly makes artisan bread.”

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