First grade
The workhorse of daily production. Ash up to 0.75%, gluten from 28%. It gives a soft crumb with a light creamy tint, handles long fermentation confidently and forgives deviations in the proofing regime. This is the choice for tin bread, lavash and shoti, simple yeasted baking and breading.
Premium grade
A fine mill, an even white colour, gluten from 28%. Its main quality is predictability: it behaves the same in yeasted and unyeasted dough. The base grade for khachapuri, buns, pies and confectionery, and for sauces and breading where a clean taste matters.
Extra
The highest milling step: ash up to 0.45%, gluten from 28% at that ash level, maximum whiteness. It holds structure in puff pastry and through a long proof, giving volume and a crisp crust. It earns its place where you are selling the look of the product: puff pastry, pizza, premium baking, cakes.
A common mistake
Taking Extra «for everything» because it costs more and sounds more serious. In plain bread the customer barely reads the difference — but the cost sheet does. The opposite mistake is economising on puff pastry: there, weak gluten shows immediately.
A sensible scheme for a mixed production is two grades in rotation: a base grade for volume and one «upper» grade for the display-case items.