The most effective and largely available way for providing micronutrients and vitamins to a certain group of population lacking them is supplementary enrichment of daily and mass-consumption food products, particularly wheat flour and bakery products. The present approach toward solving the problem is widely recognized in the world and recommended by some international organizations. The present study was carried out with the aim of selecting and introducing a certain amount of vitamin and mineral complexes’ components for fortification of wheat flour, including also the iron and vitamins which contribute to their proper assimilation by the organism. There were developed several vitamin and mineral complexes for fortification of high-quality wheat flour and bakery products. Also, the influence of vitamin and mineral complexes with different forms of iron on the quality indicators of the fortified flour during storage, as well as on the bread samples made from fortified flour was established.