It is a dry emulsifying and enzymatic improver intended for all kinds of wheat, mixed-type, semi -confectionery and yeast-raised confectionery bread. It is added dry in the amount of 0,3- 0,5% in relation to the total flour mass after its prior dissolving in water. Due to AKO-21's appropriate combination of ingredients and particularly its original and highly effective enzymes, bread produced with its use has high volume, very good porosity and beautiful appearance.