A high protein milling wheat, comprising selected white, hard-grained wheat varieties. APH is ideally suited for high-volume European bread, yellow alkaline noodles, fresh ramen noodles, dry noodles and wonton skins.

APH can also be blended with lower-protein wheat to enhance flour quality.

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

Mid protein hard white wheat, APW is ideal for the production of a variety of noodle types, including Hokkien, instant and fresh noodles. APW wheat is also widely used as blending wheat in a range of baking processes internationally and is the mainstay of the domestic baking industry.

ASW is a highly versatile medium to low-protein white wheat representing excellent value for straight milling or blending purposes. 

Australian White Wheat is a new class introduced in 2021. It represents good value as a dry, clean, hard-grained white wheat with competitive milling performance and sound falling numbers. AWW has minimum quality guidelines that include wheat and flour specifications (and do not extend to dough testing or to specific end products).

Feed grades can either be comprised of grain that did not meet the milling grade specifications, or are grades destined for the stock feed or other industrial use industries. Increasingly Feed grade grains are being bred or designed specifically to create a quality suited for the feed market

ADR 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 flatbreads.

ASFT 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

APWN is mainly used in an export blend with ANW 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 APW. APWN is currently grown only in WA.

• Australian Innovative Wheat is a unique new class introduced in 2021 to provide a class for new and unique varieties of wheat which exhibit unique end use properties which are not available in the main classes. It is anticipated that AIW varieties will be traded as single varieties and in a closed loop unlike mainstream varieties.