The article presents studies of the influence of pollen on the quality of a bakery product. It was found that when replacing sugar with pollen in an amount of not more than 20% in the recipe of bakery products. it has a positive effect on organoleptic indicators. The influence of pollen on the physico-chemical parameters of bakery products was also studied. https://cuttingedgecutleryco.shop/product-category/shotoh/