The present invention relates to a conditioner of doughs for baked and other bakery products, which fully or partially replaces the fat in such products. Furthermore, the present invention relates to the process of producing such a conditioner. The conditioner disclosed in the present invention makes it possible to strengthen the doughs, making them more tolerant to all the stresses to which they are subjected during their passage through the machines, during transport, transfers, until their arrival at the baking process or final application. By improving the behaviour of the dough, gas retention is favoured, making it possible to obtain products of greater volume, with a finer and more even crumb, while increasing shelf life and preventing starch retrogradation. Its appearance is similar to that of a fat (semi-solid) with the colour and aroma of a lipid.