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that you can make egg-free mayonnaise-like products by simply replacing egg with KMC EmulsiForm.
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.
KMC is 100% owned by potato growers in Denmark, under the watchful eye of the world’s most stringent environmental legislation.