Wheat bakery flour is the primary product of flour milling and a basic ingredient for bread baking. Russia annually produces over 10 million tons of wheat flour and is increasing exports (over 1 million tons/year) to China, Central Asia, the Middle East, and Africa. Sorting is based on ash content (mineral substance content), whiteness, and gluten content. Premium grade (v/s): whiteness ≥54 units, ash content ≤0.55%, gluten ≥28%, fine grind. For cakes, pastries, pancakes, dumplings, and confectionery. First grade (1/s): gluten ≥30%, light cream tint — universal for mass bread baking (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 determined on the RZ-BPL device. Grind size — residue on a silk fabric sieve. Packaging: 25–50 kg bags for bakeries, 1–2 kg bags for retail. Gluten is a protein complex (gliadin + glutenin) that determines the gas-retaining capacity of dough. Gluten quality is assessed on the IDK device (gluten deformation index): Group I (45–75 units) — good; Group II (76–105 units) — satisfactory. Ash content is the mineral substance content: the lower it is, the whiter the flour and 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 for 2–3 weeks after grinding — freshly ground flour produces spread-out bread.