In the study the possibility of using carrots pulp as an additive in bread which allows rising not only nutri-tion value of a product, but also to strengthen the immunity and to increase antioxidant protection of human body was considered. When developing bak-ery products making positive impact on health of the man, it is actually to use the additives from vegetable raw materials containing mineral substances, vita-mins and food fibers in the structure. The range of bakery production of Krasnoyarsk market with addi-tives from vegetable raw materials available in city outlets is rather low. On the chair of Technologies of Bakery, Confectionery and Macaroni Production of Krasnoyarsk SAU the researches on the recipe of bread with carrots pulp were conducted. The pulp of carrots was brought in number of 8, 12 and 16 % to the recipe. The best sample of bread with introduc-tion of carrots pulp was defined on the basis of standard techniques and studying of consumer pref-erences. The recipes of “Ukrainian New” and “Table” bread were taken as the basis. The best organoleptic indicators of “Table” bread were reached at introduc-tion of 12 % of carrots puree to the mass of raw ma-terials, and “Ukrainian” bread at introduction of 8 % of puree. These samples conform to the requirements of State Standard 2077-84. During the researches it was defined that the bread with addition of carrots puree developed pleasant taste, color and flavor, the nutrition value of the product raised. The amount of proteins, carbohydrates and food fibers increased.