1. Köögitoimingute alused, Kuopio Hotelli- ja Restorani Õppekeskus "Savonia", Arendusüksus/Savonia Kehitys, 1995

2. SEADUSEELNÕU. Pagaritoodete tootmist ja turustamist käsitlevad sätted, 2006 a

3. Ajakiri "Toiduäri"10/99

Internetiallikad:

http://kaka.se/bake-sortiment

http://f.li.ee/kaokeskus/Pilt%20toetab%20tegijat.%20Jaanika%20Savolainen.pdf

http://eu-freshbake.eu/eufreshbake/FRESHBAKE-GUIDE%20GOOD%20PRACTICE-V-1-4th%20jan10.pdf

http://www.leibur.ee/tooted/eelkupsetatud_tooted/

http://lh3.ggpht.com/p7IohW8mwU6YcsDdJgILlaF3Qy7V4pNXTpIVXs9W_KOcCNYo7opOEA7x3ihZ_n3AEg3yOyQ=s114
http://lh6.ggpht.com/7Nlzm0RJrTTqI89MuZyGBD0JKAmuqG3HXOOfhhFegI3eyQGgzPNyiiFXAUsJVJQk5iMG9Kkhttp://issuu.com/kaka-lomma/docs/boff-2011?mode=window&printButtonEnabled=false&shareButtonEnabled=false&searchButtonEnabled=false&backgroundColor=%23222222
http://www.schur.com/en/bake-off-counting
http://www.bakeoff.it/pdf/b_rotorbakeE4_2.pdf
http://www.bakeryandsnacks.com/Formulation/Study-finds-adding-fibres-to-bake-off-breads-increases-hardness
http://www.schur.com/en/bake-off-counting
http://www.hiestand.co.jp/en/japan/03_solutions/03_bos/01_bos-concept.htm