In this work were analysed the bakery products enriched with calcium salts. Elaboration of the enrichment procedure of these products, requires the study of the mutual influence of the food constituents, of the food aditive (organic and nonorganic salts), and the procedure by which these products were made (biphase or monophase method). In this study the bioavailability of the calcium in the final product by in vitro method was determined. It was noticed that the enrichment of the bakery products may be efficient when 300 mg/% the flour quantity of food aditive is added, because when higher concentrations are used the protein digestibility is reduced which means that theyr biological value decreases. In the same time when the food aditive is added there is a decrease in the fermentation rate with a considerable decrease in the amount of the soluble calcium.