Wheat baking flour is the main product of milling production, and a basic ingredient in breadmaking. Russia produces more than 10 million tons of wheat flour annually and is increasing its exports (over 1 million tons per year) to China, Central Asia, the Middle East, and Africa. Flour is sorted by ash content (mineral content), whiteness, and gluten content. Highest grade (v/s): whiteness ≥54 units, ash ≤0.55%, gluten ≥28%, fine grinding. Used for cakes, pastries, pancakes, dumplings, confectionery products. First grade (1/s): gluten ≥30%, light cream shade—universal for mass breadmaking (bread, lavash, pizza, pies). Second grade (2/s): gluten ≥25%, increased bran and vitamin content—for table bread, gingerbread, breading. GOST 26574-2017. Moisture ≤15%. Falling number ≥185 s (alpha-amylase activity). Whiteness is measured with an RZ-BPL device. Grinding fineness—residue on silk fabric sieve. Packaging: 25–50 kg bags for bakeries, 1–2 kg packages for retail. Gluten is a protein complex (gliadin + glutenin) determining the dough's gas-retention capacity. Gluten quality is assessed using the IDK device (gluten deformation index): I group (45–75 units) — good; II group (76–105 units) — satisfactory. Ash content refers to mineral content: the lower it is, the whiter the flour and the finer the grind (more bran particles removed). Flour storage: dry, ventilated warehouses, air humidity ≤70%, temperature ≤25°C. Shelf life: v/s and 1/s — 12 months, 2/s — 6 months. Flour matures 2–3 weeks after milling—freshly milled flour produces flat bread.