Control Variety Wheats



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Variety
Name
Zone
Class
Maturity
Window
Grain
Hardness
Milling
Quality
Flour
Colour
Water
Absorption
Extensibility
Max
Resistance
Dough
Balance
Properties
Flour
Paste
Viscosity
YAN
Straight
Dough
Rapid
Dough
Rapid
Dough
Mixing
Time
Sponge
and
Dough
Starch
Properties
Colour
Stability
Variety Name
Mace
Zone
Western
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Marginal strength for APH but slightly short
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Marginal - Poor
Rapid Dough
Marginal - Poor
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
EGA Bonnie Rock
Zone
Western
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Moderate Strong and Below APH
Dough Balance Properties
Strength below APH requirement
Flour Paste Viscosity
High
YAN
N/A
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Emu Rock
Zone
Western
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Marginal
Extensibility
Marginal
Max Resistance
Very Strong
Dough Balance Properties
Very strong and short for strength marginal
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wallup
Zone
Western
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Very Good
Max Resistance
Very Strong
Dough Balance Properties
Very Good Balance and Strength
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Yitpi
Zone
Western
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate Strong and Below APH
Dough Balance Properties
Strength below APH requirement
Flour Paste Viscosity
Medium - High
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Beckom
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Marginal
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal - Poor
Rapid Dough
Marginal - Poor
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Elmore CL Plus
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium - High
YAN
Acceptable - Marginal
Straight Dough
Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Kittyhawk
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good strength and balance
Flour Paste Viscosity
High
YAN
Good
Straight Dough
Acceptable - Good
Rapid Dough
Acceptable - Good
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Bolac
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Strong and balanced
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Janz
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Moderate and Marginal
Dough Balance Properties
Marginal strength for APH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Yitpi
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
N/A
Dough Balance Properties
Marginal strength for APH
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Mace
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good strength but can be slightly short
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Marginal - poor
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Suntop
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Marginal as not well balanced - strong for relative extensibility
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Marginal
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wallup
Zone
Southern
Class
APH Interim
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Very Good
Max Resistance
Very Strong
Dough Balance Properties
Very Good Balance and Strength
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Coolah
Zone
South Eastern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Very Good Balance and Strength
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Elmore CL Plus
Zone
South Eastern
Class
AH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Elmore CL Plus
Zone
Northern
Class
AH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Coolah
Zone
Northern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Good strength for APH
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Mace
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Acceptable
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
Medium - High
Colour Stability
Acceptable
Variety Name
Chief CL Plus
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Marginal
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Marginal
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
Medium - High Marginal
Colour Stability
Marginal
Variety Name
Yitpi
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Good
Milling Quality
Good
Flour Colour
White - Marginal
Water Absorption
Acceptable
Extensibility
Marginal
Max Resistance
Strong
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
Medium - High
Colour Stability
Good
Variety Name
EGA Bonnie Rock
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Good
Milling Quality
Good
Flour Colour
White - Marginal
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
High
Colour Stability
Good
Variety Name
Westonia
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Marginal
Flour Colour
Yellowish - Marginal
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Mediocre strength but acceptable for APW
Flour Paste Viscosity
High
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
High
Colour Stability
N/A
Variety Name
Wyalkatchem
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
Marginal
Milling Quality
Acceptable
Flour Colour
Yellowish
Water Absorption
Marginal
Extensibility
Marginal
Max Resistance
Moderate - Strong
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
Medium - High Marginal
Colour Stability
Acceptable
Variety Name
Spear
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Acceptable
Milling Quality
Marginal
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
High
Colour Stability
N/A
Variety Name
Scepter
Zone
Western
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Strong but can be slightly short
Flour Paste Viscosity
High
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Emu Rock
Zone
Western
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Marginal
Extensibility
Acceptable - Good
Max Resistance
Very Strong
Dough Balance Properties
Strong but can be slightly short
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Corack
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for APW
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Chief
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Marginal
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for APW and inextensible
Flour Paste Viscosity
Medium - High
YAN
Marginal
Straight Dough
Marginal
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Magenta
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Yellowish - Marginal
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Good balance and strength for APW
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Mace
Zone
Western
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good strength but can be slightly short
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
EGA Bonnie Rock
Zone
Western
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
Good for AH
Flour Paste Viscosity
High
YAN
Good
Straight Dough
Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Cascades
Zone
Western
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Too Yellow - Poor
Water Absorption
Poor
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
Good for AH
Flour Paste Viscosity
High
YAN
Marginal
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wyalkatchem
Zone
Western
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
Yellowish - Marginal
Water Absorption
Acceptable
Extensibility
Marginal
Max Resistance
Moderate - Strong
Dough Balance Properties
Good for APW despite marginal extensibility
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Poor
Rapid Dough Mixing Time
Slightly long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Westonia
Zone
Western
Class
APWN
Maturity Window
N/A
Grain Hardness
Good
Milling Quality
Marginal
Flour Colour
Too Yellow - Marginal
Water Absorption
Poor
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
N/A
Flour Paste Viscosity
N/A
YAN
N/A
Straight Dough
N/A
Rapid Dough
N/A
Rapid Dough Mixing Time
N/A
Sponge and Dough
N/A
Starch Properties
High
Colour Stability
Marginal
Variety Name
Corack
Zone
South Eastern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable - Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Trojan
Zone
South Eastern
Class
APW
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Marginal - Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Acceptable strength and balance for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
DS Pascal
Zone
South Eastern
Class
APW
Maturity Window
Early / Long
Grain Hardness
N/A
Milling Quality
Acceptable - Good
Flour Colour
Acceptable
Water Absorption
Marginal
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Variable and acceptable strength and balance for AH
Flour Paste Viscosity
Medium - High
YAN
Very Good
Straight Dough
Marginal
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Beckom
Zone
South Eastern
Class
AH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Marginal
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Marginal
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wylah
Zone
South Eastern
Class
AH
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Acceptable - Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Marginal
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Marombi
Zone
South Eastern
Class
ASW
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Too Yellow - Poor
Water Absorption
Acceptable
Extensibility
Marginal
Max Resistance
Weak
Dough Balance Properties
Very Weak
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal - Poor
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Whistler
Zone
South Eastern
Class
ASW
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Weak
Dough Balance Properties
Weak below APW requirements
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Poor
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Livingston
Zone
South Eastern
Class
AH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Low
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wallup
Zone
South Eastern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Very Good
Max Resistance
Very Strong
Dough Balance Properties
Very Good Balance and Strength
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Lancer
Zone
South Eastern
Class
APH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good balance and strength
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Kittyhawk
Zone
South Eastern
Class
APH
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good balance and strength
Flour Paste Viscosity
High
YAN
Good
Straight Dough
Acceptable - Good
Rapid Dough
Acceptable - Good
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Sunvale
Zone
South Eastern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good for APH
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Very Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Very Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Spitfire
Zone
South Eastern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Marginal despite good strength as lacks extensibility
Flour Paste Viscosity
Low
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Janz
Zone
South Eastern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
EGA Wedgetail
Zone
South Eastern
Class
APH
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good balance and strength
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
EGA Gregory
Zone
South Eastern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good strength and balance for APH
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Sunbri
Zone
South Eastern
Class
APH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Good for APH
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Very Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Chara
Zone
South Eastern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Poor
Extensibility
Very Good
Max Resistance
Very Strong
Dough Balance Properties
Good strength and balance for APH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Good but variable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good but variable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Suntime
Zone
Northern
Class
APH
Maturity Window
Early / Long
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good strength and balance for APH
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Very Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Very Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Spitfire
Zone
Northern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Marginal despite good strength as lacks extensibility
Flour Paste Viscosity
Low
YAN
Good
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Lancer
Zone
Northern
Class
APH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good balance and strength
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Slightly long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Kittyhawk
Zone
Northern
Class
APH
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Good strength and balance for APH
Flour Paste Viscosity
High
YAN
Acceptable - Good
Straight Dough
Acceptable - Good
Rapid Dough
Acceptable - Good
Rapid Dough Mixing Time
Excessive
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Sunvale
Zone
Northern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
Good for APH
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Very Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Very Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Suntop
Zone
Northern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Very Strong
Dough Balance Properties
Marginal as not well balanced - strong for relative extensibility
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Marginal
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Janz
Zone
Northern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Moderate - Strong
Dough Balance Properties
Balanced but only moderate strength for APH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Kennedy
Zone
Northern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Creamy
Water Absorption
Good
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good balance and strength for APH
Flour Paste Viscosity
High
YAN
Poor
Straight Dough
Very Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Very Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
EGA Gregory
Zone
Northern
Class
APH
Maturity Window
Early / Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good strength for APH
Flour Paste Viscosity
High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Sunco
Zone
Northern
Class
APH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Acceptable for APH
Flour Paste Viscosity
Medium
YAN
Very Good
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Sunbri
Zone
Northern
Class
APH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Good strength and balance for APH
Flour Paste Viscosity
Medium - High
YAN
Marginal
Straight Dough
Good - Very Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Lang
Zone
Northern
Class
APH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Very Strong
Dough Balance Properties
Acceptable for APH
Flour Paste Viscosity
Medium
YAN
Very Good
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Mitch
Zone
Northern
Class
AH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Marginal
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for AH and acceptable extensibility
Flour Paste Viscosity
Low
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Jade
Zone
Northern
Class
AH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Marginal
Flour Colour
Acceptable - Good
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate - Strong
Dough Balance Properties
Marginal as short for strength
Flour Paste Viscosity
Medium
YAN
Poor
Straight Dough
Acceptable
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wylah
Zone
Northern
Class
AH
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Acceptable - Good
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for AH
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
Marginal
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Whistler
Zone
Northern
Class
ASW
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Acceptable
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Weak
Dough Balance Properties
Weak
Flour Paste Viscosity
Medium
YAN
Marginal
Straight Dough
Marginal
Rapid Dough
Poor
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Strzelecki
Zone
Northern
Class
AH
Maturity Window
Early
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Good
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Weak and below AH requirements
Flour Paste Viscosity
High
YAN
Good
Straight Dough
Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
Acceptable
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Marombi
Zone
Northern
Class
ASW
Maturity Window
Long
Grain Hardness
N/A
Milling Quality
Marginal - Poor
Flour Colour
Too Yellow
Water Absorption
Acceptable
Extensibility
Marginal
Max Resistance
Weak
Dough Balance Properties
Very weak and below APW requirements
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal - Poor
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
No data available
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Corack
Zone
Southern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Acceptable
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable - Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Trojan
Zone
Southern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Marginal - Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Acceptable strength and balance for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Beckom
Zone
Southern
Class
APH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Marginal
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Acceptable strength and balance for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Mace
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good strength but can be slightly short
Flour Paste Viscosity
Medium - High
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Derrimut
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for AH
Flour Paste Viscosity
Medium
YAN
Acceptable
Straight Dough
Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Bolac
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Strong and balanced for AH
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Good
Rapid Dough
Good
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Cobra
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Marginal
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Acceptable strength with poor stability
Flour Paste Viscosity
Low
YAN
Acceptable
Straight Dough
Acceptable
Rapid Dough
Marginal
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Scout
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Acceptable for AH
Flour Paste Viscosity
Medium - High
YAN
Good
Straight Dough
Good
Rapid Dough
Acceptable - Good
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
Marginal
Variety Name
Yitpi
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Creamy
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Strong
Dough Balance Properties
Good for AH
Flour Paste Viscosity
Medium - High
YAN
Good
Straight Dough
Good
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Wyalkatchem
Zone
Southern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
Yellowish - Marginal
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate - Strong
Dough Balance Properties
Good strength for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Marginal
Rapid Dough
Poor
Rapid Dough Mixing Time
Acceptable
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Livingston
Zone
Northern
Class
AH
Maturity Window
Main
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
White
Water Absorption
Good
Extensibility
Good
Max Resistance
Strong
Dough Balance Properties
Strong and balanced
Flour Paste Viscosity
Medium
YAN
Poor
Straight Dough
Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Slightly long
Sponge and Dough
Very Good
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Kellalac
Zone
Southern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Acceptable
Flour Colour
Yellowish - Marginal
Water Absorption
Poor
Extensibility
Marginal
Max Resistance
Moderate
Dough Balance Properties
Marginal strength for APW
Flour Paste Viscosity
Medium
YAN
Good
Straight Dough
Marginal
Rapid Dough
Marginal
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Axe
Zone
Southern
Class
AH
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Very Good
Flour Colour
Creamy
Water Absorption
Poor
Extensibility
Marginal
Max Resistance
Very Strong
Dough Balance Properties
Marginal as strong and inextensible for AH
Flour Paste Viscosity
Medium
YAN
Very Good
Straight Dough
Acceptable
Rapid Dough
Acceptable
Rapid Dough Mixing Time
Undesirably long
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A
Variety Name
Frame
Zone
Southern
Class
APW
Maturity Window
N/A
Grain Hardness
N/A
Milling Quality
Good
Flour Colour
Yellowish - Marginal
Water Absorption
Good
Extensibility
Marginal
Max Resistance
Moderate - Weak
Dough Balance Properties
Marginal strength for APW
Flour Paste Viscosity
Medium - High
YAN
Acceptable
Straight Dough
Good
Rapid Dough
Very Good
Rapid Dough Mixing Time
Short = Good
Sponge and Dough
N/A
Starch Properties
N/A
Colour Stability
N/A