OMG! You don't know Martha???
Famous tax evader!
It's a bit more complicated than that
The grade has to do with the ash content (i.e. mineral levels) and protein levels. Generally, the higher the protein level, the higher the "quality" of the flour. Why? Because more protein = more gluten = more stretchability. So if you want to make a panettone for example you need the highest possible protein level and also even then it's not enough so you top with extra protein. Lower protein = less gluten = crumbly structure. This is why low gluten flours are used for cakes. Generally speaking, the flours in Switzerland are of very high quality and I have had no problem baking anything when I used to buy commercial flour (I tend to mill my flour at home these days)
That's not what she was charged with or convicted of, but yes....