The production of bread, pasta and confectionery products requires a large number of complex, highly accurate and diverse equipment. This equipment is assembled in accordance with the technological process into production lines, where all operations - from receiving raw materials to supplying finished products to the warehouse - are mechanized and automated. Maintenance of such complex equipment is within the power of highly educated technical personnel, employees with knowledge of special technology and techniques of bakery, pasta and confectionery industries. The textbook introduces students to the basic technological equipment of bakeries, pasta and confectionery enterprises, its structure, operating modes and basic operating rules.