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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.
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 KMC CheeseMaker solutions allow you partly or fully to replace milk proteins in your cheese products.
Marianne is overall responsible for the running of the Quality department and for the maintenance and updating of our quality system and certifications.