The book "Design of bakery enterprises" by Borisov S. In. , Mingaleeva Z. Sh. , Yamasheva T. A. , Old O. In. , Agzyamova L. and . , Guryanova I. D. , Gizatullina M. M. , Reshetnik O. A. is a unique publication that will become an indispensable assistant for all those who are interested in baking and designing production enterprises in this field. This work not only covers theoretical aspects, but also offers practical recommendations, which makes it relevant for both students and professionals working in the food industry. The book examines the key points of the design of bakery enterprises, starting from the choice of technological equipment and ending with the organization of production processes. The authors pay special attention to modern technologies that allow to optimize production and improve the quality of the final product. The reader will be able to learn about different methods and approaches to design, as well as the importance of compliance with sanitary standards and safety standards in the bakery industry. This book will be interesting not only for students and graduate students of technical and economic specialties, but also for practicing engineers, managers and entrepreneurs who want to expand their knowledge in the design and management of bakery enterprises. It can also attract the attention of those who are engaged in start-ups in the field of catering and want to create a successful business in baking. The topics raised in the book include not only technical aspects of design, but also economic ones, which makes it an important resource for understanding the bakery market. The authors emphasize the need to integrate new technologies and sustainable development into production processes, which is relevant in the face of modern challenges and competition. The style of the authors is distinguished by the clarity and accessibility of the presentation, which makes it easy to assimilate even the most complex concepts. Each chapter of the book is illustrated with examples from practice, which makes the material more visual and understandable. This publication continues the tradition of other well-known works in the field of food production design and can serve as a basis for further research and development. If you are looking for information about designing bakery enterprises, then this book will be a real find for you. It answers many questions that beginners and experienced professionals may have, and offers a fresh perspective on current trends in baking. Readers interested in topics such as bread production technology, quality management and innovation in the food industry will find in this edition many useful ideas and recommendations. Thus, “Designing Bakery Enterprises” is not just a tutorial, but a complete guide that will help you to better understand all aspects of design and management in this important and in-demand area. If you want to be aware of the modern technologies and methods used in the bakery industry, this book will become your reliable companion on the way to success.