A B O U T P A K M A Y A

The Baking Products Research & Development Center (FAGEM) was established in 1989 as a result of a long-term strategy aimed at devising new methods and processes for improved bread and pastry making. A further objective is to provide support, guidance and training to the baking industry.

FAGEM is an advanced research laboratory that employs food and chemical engineers who specialize in baking processes and fermentation. Comprehensive studies to improve existing products and to launch new ones have resulted in a range of exciting developments such as new bread improvers, bread mixes and
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