Practical Scientific Institute of Horticulture and Food Technology performs activities to implement the National Programme 2012 on approval of measures to reduce diseases caused by deficiency of iron and folic acid. There were developed two groups of vitamin and mineral complexes for fortification of the superior quality wheat flour in the Laboratory of Functional Foods: I type - complexes of vitamins and minerals including iron in its various forms with vitamins (B1, B2, B6, B9, PP) and type II - iron complexes including its various forms and folic acid (B9). Under industrial conditions fortified flour was prepared and analyzed for the establishment of shelf life and quality parameters. Tasting industrial bakery samples made from fortified wheat flour and regular flour mentioned the identity of organoleptic characteristics, including appearance (shape, size and color) pulp status, taste and smell. Consumption of 250 g bread made from superior quality wheat flour additionally fortified, will allow to meet the daily needs of vitamins in human nutrition up to 30% and of iron up to 40%.