"AKO-PAN" is a new improver which facilitates production of good mixed-type and wheat bread. The improver enhances dough efficiency, and consequently reduces costs of bread production. The improver makes it easy to knead the dough mechanically and increase tolerance for dough growth. The dough is less sticky and its enhanced stability during fermentation makes it possible to avoid losses in the case of "bottleneck" during the production process. The improver makes bread bigger in size, smooth in terms of crumb structure, and first of all a beautiful shape of a loaf of bread. The dosage is of 0,5% in relation to the total flour mass.