The manual sets out the basic data and requirements for technological design of bakery enterprises . The general information about them and the main provisions for the design of bakeries and bakeries, lamb and sugar production . are given. The methodology of calculations is given, recommendations on the choice of technological schemes and the necessary equipment are given; the basics of the layout of production, warehouse and auxiliary production premises. Designed for university students, can be used by engineering and technical workers of bakery enterprises . ; Grif: Recommended by the Educational and Methodological Association for Education in Food Technology and Food Engineering as a teaching aid for students of higher educational institutions , students in the direction of training of a certified specialist 260200 "Production of food products from plant raw materials" and in the direction of training of a bachelor of engineering and technology in the direction 260100 "Food Technology"