For North Jersey-based Hudson Bread, finding a bridge to gap the divide between grandmother and technology was important.

"Artisan means handmade," says Hudson Bread president Mark Kolodziej. "Hudson bread is known by the best chefs and restaurateurs throughout New York City as premier hand-crafted breads with exceptional depth flavor."

So the ability to combine artisan skill and wholesome ingredients with cutting-edge equipment was imperative. Hudson Bread found that in the MIWE Thermal Express ovens. The ovens use a thermal oil system based around a central supply unit for high-precision of the energy supplied.

"The thermal oil technology creates a gentle baking atmosphere by directing the heated oil along a primary pipeline to the various ovens by means of the respective secondary circuits," says Harry Jacoby, president of MIWE America. "This principle allows for controlled heating to each oven circuit depending on the requirement."

Hudson interrupts the proofing process for every bread to slow yeast production, which builds flavor profiles. The bread then bakes in the MIWE ovens, which allow for varying temperatures that results in textured, hand-crafted breads.

"We utilize the oven's technology to increase productivity while maintaining the quality and handmade component of our baking," Kolodziej says. "It's the perfect marriage of new and old methodology."

To see the MIWE Thermal Express oven at IBIE in Las Vegas, visit booth 9134.