A modern and very efficient improver meant above all for wheat and mixed bakery products. Its carefully selected ingredients and use of last generation enzymes allow obtaining bakery products with desirable organoleptic qualities. This enhancer also improves stability of the production process by increasing readiness of the dough for mechanic treatment and improving its elasticity and resistance. It also increases sizes of bakery products, improves pulp structure, and lengthens freshness of bakery products by 2-3 days. Use the improver in the proportion of 0.3-0.5% to flour.