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We’re always keen to hear from energetic, ambitious and well-qualified people interested in working for – or with – KMC.
That development work is a result of close cooperation between sales, R&D and our application team.
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 you can make egg-free mayonnaise-like products by simply replacing egg with KMC EmulsiForm.
Marianne is overall responsible for the running of the Quality department and for the maintenance and updating of our quality system and certifications.