It is a modern, very effective improver, mainly intentioned for production of wheat and mixed bread, made from standardized flours, that is fortified with some ingredients, incl.: ascorbic acid, enzymes, etc. That improver is also very effective in case of non-fortified flours. Properly selected contents of improver and applying enzymes of the newest generation allow for avoiding fluctuations of baking properties, caused by different qualities of flours. The dosage is of 0,3 - 0,5% in relation to the total flour mass.