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In bakery applications, starch isn’t only used in the doughs themselves – in yeast doughs, pastry doughs, and for pies, muffins or cookies, etc. – but also in the many different sorts of fillings.
We’re always keen to hear from energetic, ambitious and well-qualified people interested in working for – or with – KMC.
That the success of our ingredients depends on the success of your products, i.e. how KMC can help you produce better, safer and more cost efficient food products.
That the KMC Food Innovation Centre is renowned as a creative base for trials, tests and evaluations in which customer know-how and KMC food specialists’ practical and technical expertise unite to produce exceptional results, based on focused know-how sharing.