The modern, highly effective improver intended primarily for producers of wheat bread, baked on mechanical lines. The dosage is 2% of the total weight of wheat flour. The improver, first of all, stabilizes the technological process by increasing the dough susceptibility to mechanical processing.

It also allows you to get nice, visible incisions after baking. The content of the wheat malt significantly enhances bread flavor. AKO-CF can also be used for pre-baked and then frozen bread.