On the basis of research, the optimal modes of cold conditioning of triticale grain of various vitreousity groups have been practically justified - the time and duration of sweating, which, when preparing grain for milling, will help create conditions for improving the confectionery properties of triticale. The optimal modes of grinding when milling grain samples have been determined. A structural scheme for the production of high-dispersion triticale confectionery flour has been developed, which allows the formation of a stable stream of flour with a given composition and properties, and its use for the production of sugar cookies has been scientifically substantiated. On the basis of test laboratory baking, it has been proven that flour confectionery products can be produced from triticale flour with 100% replacement of wheat flour without deteriorating the quality of finished products.