Abstract
The modern learning process is associated with intense physical, psychological and intellectual stress, and therefore the requirements for school meals, as a source of vital micronutrients, are increasing every year. Bakery products occupy a special place in the diet of schoolchildren. The article presents the results of research on the development of the technology of enriched bakery products «Ranitsa» and «Youth» for the nutrition of school-age children and an assessment of their consumer properties. The possibility of filling the deficiency of micronutrients in schoolchildren through the use of these bakery products in the diet is shown.
 Changes in the quality indicators of enriched bakery products during storage are given.
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