"Catherine Group"Company has started its activity from bread manufacturing. Up to present the bakery department has provided uninterrupted production and has delivered bakery products to the shops of Yerevan. In the result of the intensification of bread manufacturing process, a number of artificial additives have been put into production, making it possible to use sorts of flour with low baking quality, increase the quantity of the bread produced, improve the appearance and prolong the storage period. Utilization of artificial additives shows that presently bread manufacturing is a technologically complicated process that year by year deviates from the real concept of "natural bread". In the result of fermentation of milk and received sour-milk product, there appear amino acid substances, vitamins and other useful components allowing to make bread with no artificial additives. In order to distinguish this kind of bread from those with artificial additives, we use the name "Biobread Catherine". It helps to provide normal functional operation of the organism and is especially recommended for people suffering from diabetes or hypertonia. Different sorts of bread are produced in the bakery department: matnakash, form-bread, floor-made and lavash for the production of which premium-class, first-class, second-class flour and flour in sacks are used. The dough is kneaded with brew, using sour-milk whey. The bread made with brew stimulates the normal operation of alimentary tract and decreases the risk of fat accumulation. Form-bread of second sort has got a number of advantages: it may be used by people suffering from diabetes and, most importantly, it contains wheat bran that is rich in cellulose. Form-bread of second sort is considered to be diabetic bread. Competent specialists work in the bakery department, where all the sanitary-and-hygienic rules are strictly observed.