Premium and first-grade flour
Fine texture for soft baking
This blend of premium and first-grade flour is milled from local wheat using a special sifting technology. Thanks to its fine texture it is perfect for soft bread, pastries, and pasta, producing smooth, airy dough.
- Milled from local wheat using a special sifting technology.
- Used for bread, pastries, and pasta.
- Sold as a blend: premium grade + first grade.
Price: 300 AMD/kg
Choose a bag size and quantity
Delivery and ordering
- Sold in 3, 5, or 10 kg bags.
- Delivery in Yerevan and across Armenia.
- Delivery to your building (500 AMD)
- Delivery to your door (1,000 AMD)
Specifications
| Grain | Wheat |
|---|---|
| Form | Flour |
| Origin | Hatis village, Kotayk Province, Armenia |
| Packaging | 3, 5, or 10 kg bags |
| Price | 300 AMD/kg |
| Additives | No chemical additives |
How to bake with premium and first-grade flour
This is the flour most recipes are written for. Its fine grind and pale colour give a predictable, even result with no adjustments. If a recipe simply says “flour”, this is almost certainly what it means.
Use it for soft bread and rolls, cakes and sponges, pastry, pasta and everyday dough. Sift it before combining it with the other dry ingredients: fine flour compacts in storage, and sifting gives a more even dough.
This is the one flour in the range that almost never sits idle: it works in bread, in pastry and as a thickener. That is why the 10 kg bag is the size most often chosen here — premium-grade flour contains almost no germ oil and holds its qualities longest of all.
Whole-grain flour: how it differs from ordinary flour
Flour grades: which flour to choose for your baking
How it differs from second-grade flour
The difference is how much of the bran is left in. In premium and first grade the bran is almost entirely sifted out: the flour is pale, the flavour mild, the crumb airy. Second grade keeps more bran particles — the flour is darker, the flavour fuller and more homemade, and the crumb denser. Choose the former for soft baking, the latter for rustic or tonir bread.
Frequently asked questions
- What bag sizes are available and what does it cost?
- Sold in 3, 5, or 10 kg bags. The price is 300 AMD per kilogram, and a bag is priced by its weight.
- What can I bake with premium and first-grade flour?
- Soft bread and rolls, cakes and sponges, pies and pastry, and homemade pasta. This is the all-purpose choice for recipes that need an airy, even texture.
- Why is it sold as a blend of premium and first grade?
- The blend pairs the pale colour and fine grind of premium grade with the slightly fuller flavour of first grade. The result is a flour that works both for pastry and for everyday bread.
- How does it differ from second-grade flour?
- Second grade keeps more of the bran. It is darker, fuller in flavour and higher in fibre, but gives a denser crumb. Premium and first grade is the choice when you want a soft, airy result.
- Is it suitable for homemade pasta?
- Yes. The fine grind lets you roll the dough thin without tearing it, and the pasta stays firm once cooked. Always let the dough rest for 30 minutes after kneading, wrapped: rested dough rolls out far more easily.
