The growing consumer market demand for flour mixtures for baking gives rise to proposals from both scientists and manufacturers. Literary analysis shows that scientific research is being carried out regarding the composition of mixtures, their enrichment with products of processing plant raw materials in order to increase nutritional value, or the exclusion of products containing allergens and simple carbohydrates. In both cases, their influence on the quality and safety indicators of manufactured bakery products is studied. It was revealed that most of the scientific research is aimed at creating mixtures for baking bread, as a more popular mass product. The work studied the structure of the assortment of mixtures for baking bakery products sold in retail chains in Krasnoyarsk and online stores «Wildberries», «OZON», «Yandex Market» and «SberMarket». The latter form trade offers for baking mixes from 15 manufacturers, while retail chains offer only 4 brands: «Pechem Doma», «KhlebBurg», «S. Pudov», «Garnec». It has been established that the market for flour mixtures is 100% provided by manufacturers from the European part of the Russian Federation. More than 50% of the produced flour mixtures for baking form the segment of «healthy nutrition» products due to the content of macro- and microelements that increase the nutritional value of the finished products. In the structure of the assortment, two groups of mixtures for baking bread, bakery products and flour culinary products can be distinguished. In terms of composition and functional purpose, gluten-free formulations and classic flour mixtures have equal shares of the baking mix market, 35% each, and functional mixtures containing macro and micronutrients occupy 30%. Based on nutritional and energy value, baking mixtures can be divided into two groups - high-calorie-low-protein (up to 12 g of protein) and low-calorie-high-protein (up to 22 g of protein). The pricing policy for this product segment varies widely from 20 to 150 rubles per 100 g. Mixtures whose manufacturers present on the label information on the distinctive features of «sugar-free», «gluten-free», «non-GMO», «lactose-free», «egg-free», high content of vitamins, dietary fiber and their benefits for person, which allows expanding target groups of consumers. It can be concluded that the market segment of flour mixtures has not reached complete saturation, so there are opportunities to design and produce new types, including mixtures for universal purposes, for example, bread and a wide range of bakery products.