The conditions of baking, macaroni and confectionery dough mixing are investigated. Management of processes of dough at work of kneading machines allows to achieve the set technological
purposes. The algorithm of finding the necessary energetic characteristics of the kneading machine is
formulated. The indicators of energy impact of kneadinging machine at mixing on structural components
of compound raw materials and dough are determined. As a result of the research it was possible to clarify
character, mode of energy inputs and method of energetic influence of kneading machines on the
stirred raw materials and dough.