Mixtures for bakery include products made from mill products and other ingredients,and they are intended for the production of bread doughs, rolls and other bakery products. Often in the production of blends they use rough cereals (buckwheat, proso, maize, barley, oats), seeds (oilseed, sesame, sunflower and pumpkin) and improvers containing emulsifiers, acids, sweetener, powdered milk and others ingredients that provide standard product quality. Mill products that are basic in the preparation of the mixture for bakery production are products of milled wheat and sometimes fermented rye. These mill products are flour with different proportions of mineral substances (different types of flour) and flour obtained by milling whole grain (integral flour). Whole grain flour contains all grain ingredients and have a higher proportion of vitamins, minerals, fats and enzymes compared to flour of various types. Finished compositions are designed to make special types of bread enriched with supplements to bring nutritional value closer to the contemporary requirements of healthy eating. They contain essential minerals, vitamin B complexes, fibers, unsaturated fatty acids. Concentrates and preservatives weren't added to mixtures for the production of biologically high quality bread. By using a mixture, we obtain the bread with slight middle characteristic appearance, and the volume equal to the volume of wheat white bread.