A modern and very efficient improver meant above all for lengthening freshness of mixed bakery products up to 5-6 days. Its carefully selected ingredients and use of last generation enzymes allow not only lengthening freshness of bakery products, but also increasing their sizes and obtaining desirable organoleptic qualities. The best results are achieved when it is used in mixed bakery products with a 20 - 60% content of rye flour. Use the improver in the proportion of 1% to flour.