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 Give your buns a lift! Add KMC Potato flakes for improved freshness and longer shelf life. |
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For the bakery industry KMC offers Potato flakes, Potato granules and FiberBind for yeast based dough. For sponge cakes we suggest native starch and our ColdSwell starch is excellent in fillings. |
 Stabilize your ketchup Potato based Adamyl will give you superior water binding and translucency. |
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For the soup and sauce industry KMC also offers X-Amylo for soup binders and ColdSwell products for instant powder solutions. |
 Cut your cost without compromise CheeseMaker in your burger cheese will provide superior melt and structure. |
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The CheeseMaker range can be used in a broad range of products such as shredded cheese, cheese spreads and cheese fillings. |
 Improve your hamburger patty Add FiberBind to your hamburger patty for increased juiciness and higher yield. |
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KMC's native potato starch is ideally suited for pasteurized meat products such as sausages and bologna and our modified starches for canned meat products. |
 Ease out the eggs Use EmulsiForm instead of egg yolk and get a stable product at a lower cost. |
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In addition to EmulsiForm for emulsions KMC also has ColdSwell starches that provide viscosity. We can tailor make a mix for you. |
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For the bakery industry KMC offers Potato flakes, Potato granules and FiberBind for yeast based dough. For sponge cakes we suggest native starch and our ColdSwell starch is excellent in fillings. |
| Innovative ingredients to meet your every need No matter what your application – KMC's wide range of functional ingredients will cover just about all your needs for cost-conscious and innovative solutions. |
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