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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.
That KMC CheeseMaker solutions allow you partly or fully to replace milk proteins in your cheese products.