The article is devoted to the complex study of the rheological properties of raw materials, semi-finished and finished products to support optimal modes of production and to manufacture products with specified structural-mechanical characteristics. It was found that the nature of changes in the plastic strength of semi-finished products depends on the modes of tempering and the influence of plant additives on the process of structure formation. The authors also analyze the effect of phytonutrients and vegetable powders on the strength of adhesive contacts between the layers of candy mass in forming multilayered confectionery products. The simulation results of determining the optimal ratio of recipe ingredients, which provide specified structural-mechanical characteristics of the jelly bodies, are presented. According to the research results, the effect of dosing and dispersion of phytonutrients and vegetable powders on candy mass viscosity at different temperatures and strain rates allowed to develop recommendations for selecting modes of thermomechanical processing of fondant and jelly masses at the stage of tempering and molding.