The book describes the procedure for preparing raw materials for the production of flour confectionery. It describes the preparation of minced meat, finishing semi-finished products (syrups, lipstick, jelly, creams, etc.), yeast and yeast-free dough and products from them in a wide range. Details about the decoration and decoration of confectionery. The book also introduces readers to the main issues of technochemical control. The textbook is intended for students of culinary vocational schools.