Soft wheat for food (Triticum aestivum) is the main grain export crop of Russia. Russia is the world's largest wheat exporter (over 40 million tons/year), supplying food markets in the Middle East, North Africa, and Asia. Food wheat of grades 3–4 is raw material for the flour milling industry. The grade is determined according to GOST 9353-2016 based on the worst value of one of the indicators: mass fraction of protein (on dry matter), quantity and quality of gluten (IDK — gluten deformation index), falling number (alpha-amylase activity), test weight (volumetric weight of grain), vitreousness (endosperm consistency). Grade 3: protein ≥12.5%, gluten ≥23% (quality group I–II by IDK), falling number ≥200 s, test weight ≥730 g/l. Baking wheat — an independent base for bread without improvers. Grade 4: protein ≥11.5%, gluten ≥18%, test weight ≥710 g/l — used in a mixture with higher-grade wheat. Wheat of grades 1–4 is for food, grade 5 is forage (feed). Moisture ≤14%. Grain free from pest infestation. Shipment: grain trucks, rail hoppers, containers, vessel lots (Panamax, Handymax). Export documentation: phytosanitary certificate, certificate of origin, quality protocol. Falling number is a key indicator for millers: reflects the activity of the alpha-amylase enzyme. With a falling number <150 s, the flour produces a sticky, doughy crumb. Vitreousness determines flour yield: vitreous grain yields 2–3% more flour than mealy grain. Storage: elevators with active ventilation, grain temperature ≤25°C, regular monitoring of moisture and infestation.