Bakery
Functional solutions for consistent, high-quality production
Using potato starch in bakery applications can help manufacturers in achieving consistent texture, stable processing, and high-quality finished products. Manufacturers can use potato-based solutions to control dough viscosity, strengthen structure, stabilise fillings, and create clean-label glazing—all while maintaining efficiency and reducing formulation complexity.
KMC’s portfolio of functional potato starches supports the full spectrum of bakery needs: from improving dough elasticity and flow behaviour to delivering bake-stable, freeze–thaw resistant fillings with strong water-binding efficiency and providing glossy, non-sticky glazing without eggs or added sugar.
As a plant-based, allergen-free and sustainably produced ingredient, potato starch offers a high-performing foundation for bakery innovation.
Bakery applications
Your global partner in bakery
KMC is a trusted global supplier to the bakery industry, supporting R&D teams, procurement, and sustainability managers with reliable, plant-based starch solutions. Our integrated value chain—from Danish potato growers to certified production—ensures consistent quality, secure supply, and full documentation, including clean-label ingredient declarations and sustainability data.
Through our Innovation Center, we collaborate closely with customers to solve formulation challenges, conduct application trials, and optimise performance across dough systems, fillings, glazes, and baked goods. This partnership-driven approach helps manufacturers accelerate development, reduce waste, and deliver products that perform predictably in industrial bakery environments.
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At KMC, we collaborate closely with customers to optimise recipes, run application trials, and accelerate product development. Our technical specialists help you navigate processing challenges and tailor starch functionality to your exact bakery requirements.
