Flour grades: which flour to choose for your baking
Premium grade, first grade, second grade, whole grain… What do these names mean, and how do you choose the right flour for a specific bake? We explain it simply.
What a flour grade means
A flour's grade shows how finely it is milled and how much bran is left in it. The higher the grade, the whiter and finer the flour — but at the same time it contains less fiber and fewer minerals.
Premium and first-grade flour
This is the most finely milled flour, light in color and mild in taste. It is ideal for soft bread, buns, cakes, pastries, and pasta, where an airy, uniform texture matters. At Hatik Hatis it is offered as a blend: premium + first grade.
Second-grade flour
It has a darker color and contains more bran particles — and therefore more fiber. The taste is rich and homemade. It is the best choice for rustic bread, tonir (clay-oven) bread, and traditional dishes.
Which one to choose
A quick cheat sheet by type of bake:
- soft buns, cakes, pastries → premium and first grade,
- rustic or tonir bread → second grade,
- maximum nutritional value → whole grain,
- a distinctive taste and aroma → emmer flour.
