Bakery spring triticale varieties ‘Aist Kharkivskyi’, ‘Khlibodar Kharkivskyi’, ‘Darkhlіba Kharkivslyi’, ‘Zlіt Kharkivskyi’ were developed in the Plant Production Institute named after  VYa Yuryev of NAAS. They are close to the level of valuable wheats by the technological quality of grain. At the same time, these varieties are noticeable for balanced amino acid composition of protein and increased content of carotenoids. The use of spring triticale to improve low-quality wheat flour is a promising and economically viable trend. Due to the high content of easily extractable gluten, pure triticale flour in is suitable for bakery products.