Dough improvements

In bakery and snack production, consistent dough performance is essential for efficient processing and high-quality results. Variations in flour quality or process conditions can easily disrupt texture, handling, or output.

KMC’s potato-based dough improvement solutions are designed to stabilise dough viscosity and ensure predictable processing behaviour – across breads, cakes, and savoury snacks. Our ColdSwell range provides instant functionality and superior control, enabling food manufacturers to deliver reliable quality batch after batch.

Whether the goal is optimising flow properties, reducing waste, or achieving a clean label, KMC’s ingredients ensure that dough and batter systems perform consistently under industrial conditions.

Maintaining uniform dough performance can be difficult when flour composition varies by origin or season. Even minor changes in viscosity or elasticity can affect sheeting, mixing, or depositing operations.

Our ColdSwell range addresses these variations by regulating viscosity and strengthening structure in both traditional and gluten-free systems. By compensating for fluctuating flour quality, it allows bakers and snack producers to maintain consistent flow and shape stability. This ensures smoother production runs, improved throughput, and fewer rejected batches.

The result is a more efficient process that delivers uniform product quality, regardless of formulation complexity or production scale.