The textbook discusses the technology and equipment for the production of confectionery. The essence of chemical and physical processes is shown and their mathematical description sufficient for the use of automated systems in process control is given. The calculation and recalculation of recipes when replacing raw materials, as well as a technological analysis of the consumption of raw materials are described. For students of higher educational institutions studying in the specialty "Technology of bread, confectionery and pasta," "Machines and devices of food production. "The proposed publication will not only help university students acquire the necessary professional knowledge, but will also become a useful book for manufacturers and entrepreneurs when organizing confectionery production in the regions of the Russian Federation.