Abstract Twenty-six samples of dried bakery product (DBP) were obtained from commercial sources and were evaluated for their proximate composition and TMEn content. Among the samples, marked variations were noted in ash, fiber, ether extract, and TMEn content. An equation to predict the TMEn content from the proximate composition was developed: TMEn (kcal/kg) = 3.9 + .02 × ether extract – .09 × crude fiber .03 × ash (R2 = .80). Ten additional samples of DBP were evaluated for proximate composition and TMEn in order to test the prediction equation. The error obtained when estimating the TMEn content from the prediction equation (4.1%) was substantially less than that obtained when assuming an average value based on Samples 1 to 36 (6.8%). The final prediction equation, derived from Samples 1 to 36, was: TMEn (kcal/g) = 4.34 –.10 × crude fiber – .04 × ash – .03 × protein + .01 × ether extract (R2 = .78). The mean errors based on the initial and final equations were 2.91 and 2.65%, respectively. Both compare favorably with the residual error of 5.78% obtained when using the average value of 3.63 kcal/g. All values given are expressed on the basis of 90% dry matter.