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