Use of Australian wheat for bread in SE Asia

Increasing the use of Australian wheat for bread in South East Asia

Flour millers in SEA typically use little Australian wheat in their baking grists. Estimates range from 10–15% Australian Prime Hard (APH) in premium grists and 30% Australian Hard (AH) or Australian Premium White (APW) in medium quality grists. SEA is Australia’s largest wheat market, so increasing these ratios represents significant value for growers.

Due to increasing demand for baked products, AEGIC expects manufacturers will move away from long-fermentation processes toward industrial-style “no-time dough” methods. This is important because long-fermentation is more suited to the strong, high-protein, stable doughs produced using North American wheat, as opposed to Australian wheat which suits no-time dough methods.

In response, AEGIC will conduct a pathway-to-market case study for no-time dough bread baking to demonstrate the benefits of using Australian wheat. We will continue to engage with SEA flour mills and food manufacturers to communicate the benefits of Australian wheat for bread.

Scheduled (by March 2025)

• We will host baking workshops in Indonesia and the Philippines with major flour mills and their customers in December 2024.
• We are developing an education video on the basic principles of ‘no-time dough baking methods’ using Australian wheat for distribution to the markets (delayed until early 2025).

If you would like to know more, please contact us