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that you can make egg-free mayonnaise-like products by simply replacing egg with KMC EmulsiForm.
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.
That development work is a result of close cooperation between sales, R&D and our application team.
Marianne is overall responsible for the running of the Quality department and for the maintenance and updating of our quality system and certifications.