This article investigated the quality of the bread produced by the bakery Starominskoy consumer society. bread applies to goods of strategic importance and plays an important role in human nutrition. The paper presents the study results of the range of bakery products bread-baking plant and consumer preferences. Defined organoleptic and physical-chemical indices of quality of bread. The results were compared in quality bread with the requirement of GOST R 52961-2008. The conclusions about the quality of bread. Keywords: bakery products, organoleptic indicators of quality, physico-chemical quality indicators, baking industry, range, questionnaires, consumer demand. Code of specialty: 08.00.05;

Keywords: bakery products,organoleptic indicators of quality, physico-chemical quality indicators, baking industry, range, questionnaires, consumer demand.