The paper presents material that indicates the feasibility of using grape seeds as a valuable ingredient in a composite extruded mixture. Arguments are given in favor of a rational approach to the involvement of secondary raw materials obtained in the process of processing grapes in the economic turnover. Based on the analysis of the chemical composition and individual technological properties of grape seeds, approaches to obtaining a composite mixture for further use in the development of functional or enriched bakery and flour confectionery products are justified.

The article summarizes information about the technologies of composite mixtures linked by a single concept and based on the principles of thermal vacuum plastic extrusion. Classification features of such technologies, as well as their main parameters, are presented and justified. Rational values of the composition of mixtures in terms of the ratio and humidity of the ingredients included in them are given. The conclusion is made about the prospects of using composite mixtures in the technologies of functional or enriched bakery and flour confectionery products.