Protein Levels in Wheat

The income you earn from your wheat crop will depend on a number of things.

• Yield - the amount of wheat your farm produces per hectare of land.

• Variety - different varieties are suited to different rainfall zones and soil types. Planting the right varieties will give a better yield.

• Grade - better quality wheat receives a higher price.

High grade wheat has nice plump grains, no insect damage and the right amount of protein. The right amount of protein depends on the wheat variety. For bread making wheats, more protein means a better price. For noodle and soft wheats (used to make cakes and pastries) less protein is wanted.

Some Australian wheat types

• Australian Hard Wheat - these varieties are used for bread. They must have at least 13% protein. The best price is paid for wheat with 16% protein.

• Noodle Wheat - these varieties must have between 9.5 and 11.5 % protein.

• Australian Soft Wheat - these varieties are used for cakes, biscuits, snack foods and steamed buns. The protein level must be less than 9.5%. The best price is paid for soft wheats with between 6 and 9 % protein.

To find out more information check out the Wheat CRC website