Classification of bakery products and their nutritional value are given. The characteristics of the raw material, its preparation for production are given, the processes occurring during storage, their role in the preparation of the dough are described. Modern methods of dough preparation are considered, including accelerated, their equipment and technological schemes. Technological operations of dough cutting, baking of dough pieces, preparation of products for sale, its storage, hardening and ways to prevent it are described. Technologies of bakery products of low humidity, including cracker and lamb, are given. The advantages of special additives to improve product quality, ways to prevent defects and diseases of products are outlined.