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That KMC CheeseMaker solutions allow you partly or fully to replace milk proteins in your cheese products.
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.
We’re always keen to hear from energetic, ambitious and well-qualified people interested in working for – or with – KMC.
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.