The book discusses the composition and properties of raw materials, methods for assessing the quality of raw materials and finished products, ways to manage product quality using various technological methods, and proposes ways to increase the nutritional value of products. Structural schemes for the production of various types of confectionery products, research and laboratory work on individual groups of products using modern research methods are included, which will form a creative approach to assessing the existing technology and improving the production of confectionery products. A large reference material is provided.