It is a modern, highly economical and effective improver. The concentrate's asset is its high concentration which, even if it is added to flour in small quantity, enhances the baking properties of flour. The improver is very active, which effectively improves the yield of bread produced. Activ-AKO stabilizes the technological process through increasing the dough resistance to mechanical processing. It also makes it possible to add more water and improve dough fermentation capacity. The dosage is 0,2% in relation to the total flour mass.