Imeretian: dough as a wrapper
A closed flatbread with a great deal of cheese. The dough has to be elastic and strong enough to roll thin without tearing under the filling, yet soft once baked. Premium grade at around 28–30% gluten works well. Too strong a flour makes the dough rubbery; too weak and it tears at the seal.
Adjarian: dough as a shape
The boat has to hold its sides and not spread under the cheese and egg. Structure is what counts here: premium or Extra, gluten from 30%. The dough proves longer, but it keeps its geometry and gives the crisp edge the dish is loved for.
Practical conclusions
- If both are on the menu, do not try to cover them with one flour «in the middle» — keeping two grades is simpler.
- Count the consumption: in the Adjarian version dough is a larger share of the portion cost, so a difference in flour price shows up more.
- Assign a grade to each menu item, not to a shift. That removes half the questions your baker will ask.
We help match a grade to a specific recipe and reserve it for your site — so the result does not depend on whatever happened to be in the warehouse.