This article is dedicated to the study of the complex problem concerning enrichment with iron of bread and bakery products and elaboration of technologies that do not affect the traditional meal structure of the population and do not require significant capital investments. Here was calculated the stability constant of iron complex and Gibbs energy of its chelatation; studied the solubility of iron ions in the conditions of gastro-intestinal digestion for different types of flour; was investigated the relative bio-availability of iron ions in enriched bread as a dependence of used fortifying agent.