The textbook provides basic information about the classification of bakery products, their nutritional value. The characteristics of raw materials, their preparation for production are considered, the processes occurring during storage, their role in the preparation of dough are described. Modern methods of dough preparation, including accelerated ones, their hardware and technological schemes are described. Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation. It is addressed to students of secondary vocational education institutions studying in the specialty 43.02.15 "Cooking and confectionery business", as well as in other specialties of the vocational school, preparing confectioners, cooks and technologists in the field of public catering.