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