Wheat

Prime Hard Wheat

With guaranteed minimum protein levels of 13 and 14 percent,Prime Hard is our top quality high protein milling wheat.Prime Hard is made up from selected white hard grained wheat varieties of exceptional milling quality.Flour milled Prime Hard is used to produce Chinese style yellow alkaline noodles and Japanese Ramen noodles.It is also suitable for the production of high protein,high volume breads.Prime Hard can be blended with lower protein wheats to produce flour suitable for a wide range of baked products and noodles.

Hard Wheat

Hard wheat is made up of specific hard grained white wheat varieties selected for superior milling performance and excellent dough quality.It is segregated at a guaranteed minimum protein level of 11.5 percent.The flour derived from Hard wheat is ideally suited to the production of a wide range of baked products including European style pan and hearth breads,Middle Eastern flat breads and Chinese steamed products such as Mantou and Pao,as well as Chinese style yellow alkaline noodles.

Premium White Wheat

Premium White is made up of a unique blend of hard grained white wheat varieties selected to ensure consistently high milling performance and flour quality at excellent extraction rates.Premium White is delivered with a guaranteed minimum protein level of 10 percent.Premium White is ideal for the production of a variety of Asian noodles,including Hokkien,instant and fresh noodles.It is also suitable for Middle Eastern and Indian style breads and Chinese steamed bread.

Standard White Wheat

Standard White is widely recognised as a highly versatile medium to low protein white wheat product representing excellent value for straight milling or blending purposes.This multi-purpose wheat is used for the production of Middle Eastern,Indian and Iranian style flat breads,European style breads and rolls,and Chinese steamed bread.The versatility of  white ensures its popularity as a consistent and genuine value for money product.

Noodle Wheat

Segregated Noodle wheats are used for the production of both Udon White Salted and Chinese noodles. Noodle Wheat varieties are blended for export with hard wheat products ensuring the supply of high quality wheat to the Japanese and South Korean markets.Prime Hard is also segregated to produce high quality Chinese style yellow alkaline noodles,with Japan being the key market.

Soft Wheat

Soft Wheat is a unique blend of white,soft grained club wheat varieties,and is segregated at a guaranteed maximum protein level of 9.5 percent.Soft wheat is an outstanding product which is consistently clean and dry.It mills to produce low ash flour at straight run extraction rates.Flour derived from Soft wheat is perfect for producing a wide range of confectionery and baked products including sweet biscuits,cookies,pastries,cakes,steamed buns and snack foods.

Durum Wheat

No.1 Durum consists of selected wheat varieties with vitreous,amber coloured kernels with a minimum protein level of 13 percent.This free milling grain is capable of achieving high yields of superior quality semolina with minimal residual flour production.The semolina produced from this specialised wheat exhibits high levels of stable yellow pigment and high water absorption,making it ideally suited to the production of a wide range of high quality wet and dry pasta products and couscous.

General Purpose Wheat

Wheat received as General Purpose is wheat that has failed to meet the stringent receivable standards for one of the major grades.General Purpose is received every harvest and is sold as a general purpose milling wheat.

Classes

The following classes are classified for all zones:

Hard (H)

Premium White (PW)

Standard White (SW)

Premium Durum (DR)

Soft (SFT)

Standard Noodle Wheat (NW)

Feed (FEED)

Premium White Noodle (PWN) 

Prime Hard (PH) 

These classes are split into three key categories:

Premium Hard Wheats

Multi-Purpose Wheats and Specialty Wheats

Premium Hard Wheats Prime Hard (PH)

A high protein milling wheat,comprising selected white,hard-grained wheat varieties.PH is ideally suited for high volume European breads,yellow alkaline noodles,fresh ramen noodles,dry noodles and wonton skins.PH can also be blended with lower protein wheats to enhance flour quality.

Hard (H)

High and mid protein selected white-grained wheats,H is ideal for European pan and hearth breads,Middle Eastern style flat breads,yellow alkaline noodles,dry white salted noodles and steamed products.

Premium White (PW)

Mid protein hard white wheats,PW is ideal for the production of a variety of noodle types, including Hokkien,instant and fresh noodles,and Middle Eastern and sub-continental flat breads and Chinese steamed bread.PW wheat is also widely used as blending wheat in a range of baking processes internationally and is the mainstay of the domestic baking industry.

Multi-purpose Wheats

Standard White (SW)

SW is a highly versatile medium to low-protein white wheat representing excellent value for straight milling or blending purposes.This multi purpose wheat is used in the production of a wide range of products including Middle Eastern,sub-continental flat breads,European style breads and rolls and Chinese steamed bread.Mid protein hard white wheats,PW is ideal for the production of a variety of noodle types, including Hokkien,instant and fresh noodles,and Middle Eastern and sub-continental flat breads and Chinese steamed bread.PW wheat is also widely used as blending wheat in a range of baking processes internationally and is the mainstay of the domestic baking industry.

Speciality Wheats

Premium Durum (DR)

DR is ideal for a wide range of wet and dry pasta products with excellent colour and shelf life and is also used in the production of North African and Middle Eastern products such as couscous,hearth and flat breads.

Soft (SFT)

SFT produced on the east coast is principally used domestically for biscuit making and cake production where the traditional quality requirements are low protein content,low water absorption,low dough strength and over extensibility for the protein content.SFT produced on the west coast however,is used primarily in export markets for a range of Asian steamed products.For these products the domestic biscuit specifications are less relevant,with white, bright and speck free flour being of much greater significance.

Noodle (NW)

Varieties in this class are particularly suited to the manufacture of the Japanese Udon-style noodle.For Udon manufacture,flours are generally milled to a patent flour extraction to produce a maximum ash level of 0.36 – 0.40% with minimal bran contamination,as bran specks result in a visually unappealing final product.

Premium Noodle (PWN)

PWN is mainly used in an export blend with NW for a range of white salted and instant noodle types in specific Asian markets but its inherent processing characteristics are fully compatible with those of PW.

Wheat quality

WA produces white grained wheat varieties that generate a bright white flour and high flour milling yield.WA wheat typically has low moisture content,low discolouration and high bulk density and is suitable for a range of products including different breads.WA’s dry harvesting environment results in low moisture content and low risk of weather damaged grain.

Major wheat milling grades in WA are:

Hard: Used for breads about 12% protein.

Premium White: Used in blends for breads including European and flat breads,some noodles and steamed breads about 10.5% protein.

Standard White: Used for flat breads, steamed (Asian) breads, noodles; about 9.5% protein.

SW Noodle: Specifically for Japanese udon noodles: 9.5-11.5% protein.

Soft: Used for biscuits, cakes, steamed buns; less than 9.5% protein.