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KMC has a comprehensive network of experienced partners all over the world. This means you have close-at-hand local access to expert know-how about how KMC ingredients can best help you with your products and your production set-up.
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.
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.