Field of application: for wheat breads and muffins. DESCRIPTION: "Complex Wheat" (TU 10.61. 24-007-17683026-2019) is a highly effective powdery improver (based on natural starter) for production of bread and bakery products from wheat and a mixture of wheat and rye flours with medium and reduced baking properties (excessively stretchable gluten); it is designed to improve the structural and mechanical properties of dough, prolong the freshness of bread and bakery products, including those subject to freezing. METHOD OF APPLICATION*: mixed with flour and introduced into the dough. Recommended dosage*: 1.0 - 4.0% by weight of flour *Dosage depends on dough making method and flour quality. ADVANTAGES: all-natural product; helps to increase dough yield; reduces crumbling of the crumb; improves crumb elasticity; prevents the development of potato disease; prolongs the freshness of finished products.