Bakery wastes (dough, bread, cakes) were used as raw materials for mash EtOH fermn. by Saccharomyces cerevisiae yeasts at 30 degrees C for 48 h. The best yield of EtOH was achieved for waste bread dough (80.99%). The highest concn. of glucose was detd. for a mixt. of the wastes, and the lowest for the bread dough. The lowest concn. of fermn. by-products (glycerol, organic acids) was obsd. for waste bread dough (about 3.7 g/L). Content of the by-products in the media from other raw materials was higher than 4.0 g/L.