Volume 2 of the reference book provides information on raw materials and baking technology. The requirements for the quality indicators of raw materials and finished products: bakery, dietary, cracker and lamb - and their recipes are given. The reference book includes data on the technology of production of various products using new, advanced methods and new equipment, taking into account the experience of advanced enterprises. Schemes for the production of wheat and rye products on thick and liquid semi-finished products are given in the usual and accelerated way. Considerable attention is paid to methods of intensifying the ripening of semi-finished products and dough, methods of shortening the production cycle and improving the quality of the produced products by using improvers and preventing possible defects. The procedure for calculation of product yields at periodic and continuous flow production is given.