Hudson Cream: The Flour Without Fault

Hudson Creamery staff

Gleaming elevators tower above the wheat fields at Stafford County Flour Mills. The silos are the same luxurious white color as the mill’s flour. The mill specializes in producing premium-quality flour for home bakers.

Located in the village of Hudson — population 100, counting dogs, cats and tumbleweeds — Stafford County Flour Mills may be the only remaining independently owned mill in the country.

Why Does a Flour Brand Have a Cow for a Logo?

Hudson Cream flour logo
It’s easy to spot the distinctive sack design of Hudson Cream Flour at the grocery. The logo features a golden Jersey cow standing in a green meadow by a bright blue stream. Why did they pick a cow?

As former president of the mill Al Brensing explained, “Many people believed the Jersey cow gave the richest milk and cream, so the Jersey cow was selected for the logo.”

The rich quality of the cow’s cream is symbolic of the rich quality of the mill’s flour. Hudson Cream is known as “the flour without a fault.”

Kansas Grown

The mill uses a minimum of 1.5 million bushels of wheat annually. More than 95 percent of the wheat milled there comes from approximately 80 farm families in Stafford County. Many of these same farm families have supplied Hudson Cream with wheat for generations.

In addition to the wheat suppliers, many of the employees at the mill live within a 12-mile radius. Like the early founders of the company, some of these employees have worked for the company for years and are proud of its rich milling heritage.

"The strength of the company remains its people," says Reuel Foote, the company’s current general manager and president. "From the beginning, everyone who's worked here believes in Hudson Cream Flour."

To make their signature flour, the mill typically uses a heavy-test-weight wheat — 60 pounds or more. The protein level must also test high — at least 12.5 percent. They use a “short-patent” milling process, which results in a more refined flour, with all of the lower quality flour removed in the milling process. What’s left is the very finest flour that comes from the wheat berry.

“The result is a flour that is smoother in texture and produces cookies, breads, pie crusts and other baked products that are consistently light and fluffy,” Reuel says.

Focus on Customers

Creating a quality product and selling it at a fair price has been the not-so-secret to the mill’s success for more than a century.

To address the trend toward healthier diets, Stafford County Flour Mills added whole-wheat flour to their product line more than 20 years ago. This line was added to fill a niche market of customers who wanted more fiber in their diets. A certified organic product is also available in grocery stores.

The mill is also unveiling two-pound bags to better serve home bakers around the country. Today’s hectic schedules — shuttling children everywhere, balancing work, and tending to numerous details — leaves little for baking from scratch. Having the two-pound bags will be more convenient.

“We’re banking on shoppers buying smaller quantities knowing they don’t bake as often, but when they do, they may use less flour and have less left over,” Reuel says. “And they can buy fresh product as needed.”

Environmentally Friendly

Two years ago, Stafford County Flour Mills erected an 850-kilowatt wind turbine south of the site in Hudson.

“As far as we know, we’re the only flour mill that has the physical capability to run on 100 percent sustainable energy,” Reuel says. “We strive to be good stewards of our resources just like the farmers who supply us and the customers who buy our flour.”

Hudson Cream flour turbine
As Stafford County Flour Mills continues to evolve and grow, this privately owned company remains committed to customers, employees and producing high-quality flour.

“We take no one for granted,” Reuel says. Every customer is important and every sack of Hudson Cream Flour is the same as the next.”

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