Calculation and design of bakery enterprises . The textbook" in the author's team is an indispensable source of knowledge for everyone who is interested in bakery production and its technological aspects. This manual will be a real find for students, graduate students and specialists in the field of food technology, as well as for anyone who wants to deepen their knowledge about the design and organization of bakery enterprises. In this tutorial, the authors consider in detail all the stages of designing bakery production, starting from the choice of equipment and ending with the calculations of production capacities. The book covers a wide range of topics, including technological processes, labor organization, quality management, and economic aspects of bakery. Readers are offered not only theoretical information, but also practical recommendations, which makes the material especially valuable for future professionals. One of the key topics of the book is the design of technological lines for the production of various types of bread and bakery products. The authors share their knowledge about modern technologies that help optimize production processes and improve the quality of final products. The reader will be able to learn about new trends in baking, such as the use of alternative types of flour and innovative additives, which makes the book relevant in the modern market. The book will be of interest not only to students and teachers, but also to practitioners working in the field of the food industry. It will become a useful reference for process engineers, managers and entrepreneurs seeking to create or modernize their bakery enterprise. Also, the manual may be of interest to those who are fond of home baking and want to understand how to organize the process at a more professional level. The style of the authors is characterized by accessibility and clarity of presentation, which makes it easy to digest even the most complex topics. The manual uses illustrative examples, diagrams and tables, which makes the material more understandable and convenient for perception. This tutorial is not only informative, but also inspiring, encouraging the reader to new discoveries in the world of bakery production. The book “Calculation and Design of Bakery Enterprises” can be compared with other well-known works in the field of food technology, such as “Bread Technology” and “Basics of Bakery” .. These books also raise important issues related to production processes and product quality. However, this manual stands out for its practical focus and focus on design, which makes it unique in its kind. If you are looking for information on how to organize effective bakery production, or want to learn about modern technologies in this area, then “Calculation and design of bakery enterprises . Training manual" will be your reliable assistant. This book is not just a textbook, but a real encyclopedia of knowledge that will help you become an expert in the field of baking and open new horizons in your professional activity. Do not miss the opportunity to immerse yourself in the world of bakery art and technologies that make this process not only a science, but also an art.