Starting out in 1994 as a small and artisan-focused bakery, Hudson Bread in North Bergen, NJ grew quickly and became a well-respected bakery in the tri-state area because of its distinctive products, reliable customer service and sophisticated technology. The bakery is owned and operated by president/chief executive Mariusz (M.K.) Kolodziej.

The team of 100 employees managed by Raymond Million produces up to 400,000 lbs. of dough per week, delivering fresh breads daily. For Kolodziej and Million, the balancing act between artisan techniques and highly advanced production equipment and technologies is vital.

Koenig as main supplier of dough make-up equipment

“Investing in sophisticated technology has brought us to new heights,” Kolodziej says. “We are equipped with the best equipment in the industry. The relationship we have developed with Koenig as our dough make-up supplier is unique, we couldn’t be happier with their products.”

Hudson Bread currently uses two Koenig Ceres bread lines, Artisan SFI dough sheeting line, I-Rex industrial roll line, CombiLine roll line, Classic Rex roll line, 3 DW240 twin twist mixers and an SP160 spiral mixer—and a Menes dough sheeting line will follow shortly.

Taking the artisan bread production to the new level

“We wanted to expand our artisan bread production. Therefore, we looked to invest in a universal dough sheeting line. The Menes is just right for our needs. With this line, we can produce a higher output and variety of artisan specialty breads. We can’t wait to have it in our bakery,” Kolodziej says.

The new Koenig Menes dough sheeting line will produce more than 20 of Hudson Breads’ high-quality, premium products, such as loaves, ciabatta, focaccia, baguettes with a dough capacity of 4,400 lbs. per hour and up to 80 percent hydration with 1 to 2 hours of floor time.

The line features a one-of-a-kind adjustable-width dough sheeting system for a homogeneous dough sheet right from the start. Also, the “Twin-Sat“ twin satellite head enables the most gentle dough processing. For this line, dough sheet thicknesses of 0.04 up to 2.8-in. can be created and dough hydrations from 50 percent to 85 percent can be processed.

The line will be first exhibited at this year’s IBIE show in Las Vegas with daily demos and will be delivered to Hudson Bread right after the show.

Richard Breeswine, CEO, Koenig Bakery Systems, is more than pleased: “We have had a great partnership with Hudson Bread for a long time, and we see this bakery as a true model company in this industry. Our Menes dough sheeting line will support and expand the bread production immensely and is a great reference for us in the U.S. market.”

About Koenig Bakery Systems

Technology changes, but the principles stay the same. Koenig's motto since its founding in 1966 has always been: Our products stand at the service of the bakers. Our goal is to simplify the production of baked goods and heighten their quality—while maintaining the artisanal character of your products. For more information, visit www.koenigusa.com.