DDG-S for New Zealand Dairy Industry

DDG-S for New Zealand Dairy Industry

Produced in the idyllic south coast New South Wales town of Nowra and shipped to the lush dairy farms of New Zealand, Manildra Stockfeed DDG-S (Dried Distiller’s Grain Syrup) wheat pellets are delivering on quality, growth, and nutrition, supporting the booming dairy industry across the Tasman.

As one of the leading dairy exporters in the world, New Zealand’s naturally blessed landscape is ideal for high output milk production. It’s temperate climate, regular rain fall provides the perfect environment for consistent pasture growth.

Fed through spring, summer and autumn on these pastures, producers integrate the highly customised DDG-S wheat pellets into a cows balanced diet, resulting in impressive milk yields throughout lactation.

The premium and highly popular, New Zealand milk products are then distributed around the world to a range of food and beverage industries.

The first shipment of Manildra Stockfeed’s high-performance range of supplementary feeds – produced at our state-of-the-art plant in Nowra, New South Wales, left Australia in 2007, bound for New Zealand and Indonesia.

“We noticed incredible opportunities for our stockfeed range in these export markets, and additionally with Manildra Group’s well-established export channels and Country Managers based abroad, there was really no barriers to entry,” said Head of Manildra Stockfeed, Tim Wirth.

An important export market, the results are consistent across the New Zealand dairy industry, with producers and nutritionists seeking Manildra Stockfeed DDG-S wheat pellets to maintain growth and wellbeing whilst delivering optimum milk yields at significant cost benefit.

“Our high-quality signature blend delivers the best mix of energy and protein, and when combined with available pastures, it is perfect for maximising milk production in this market.

“Additionally, the pellets are very palatable, with their flavour and smell promoting quick feed acceptance,” said Mr Wirth.

Supplying more than 2,000 dairy farms in the Waikato and Southland regions, Manildra Stockfeed’s two main distributers; Oilseed Products New Zealand and J Swap are fundamental to our success story in New Zealand.

“We have partnered with our New Zealand distributers since we first entered this market, and they have been vital in facilitating sales, distribution and transportation, working on-the-ground with dairy producers and tailoring advice to their enterprises.

“Consistency of supply and quality is key when entering any export market. Our Australian logistics teams and New Zealand distributors ensure that our stockfeed range is readily available, exceeding dairy producers’ expectations.

“One of the remarkable benefits of our extremely palatable range is that it is easy to transport and store, with New Zealand dairy producers attesting to its long shelf life,” he said.

Mr Wirth said that each pellet mix was customised to meet the nutritional, well-being, and health needs of the animal, with Manildra Stockfeed additionally providing their range to New Zealand’s thriving Dairy Goat industry.

Formulated and recommended by leading animal nutritionists, the pellets are produced from Manildra Group’s unique dried distillers grain and syrups with the addition of soluble wheat proteins, starches, high-quality trace elements, minerals, and vitamins.

For more information on Manildra Stockfeed and Manildra Equine products, contact our specialist sales team on 02 4423 8300 or stockfeed@manildra.com.au

Aussie Distillers go from Strength to Strength

Aussie Distillers go from Strength to Strength

The exploding craft spirit scene has become one of Australia’s great success stories. Pulling up a bar stool now is likely to be met with a bartender hawking a new, locally-made craft spirit, usually served with an entertaining story on how its unique artisan blend was made.

Heading up the Australian Distillers Association (ADA), Chief Executive Officer Paul McLeay said Australian spirits are on “the cusp of something very exciting”, with local artisan distilleries concocting distinctive blends ranging from seaweeds to native flowers. The industry dominates international competitions.

The “boom” currently being experienced in the Australian craft spirits industry rivals the wine industry in the 1980s.

The craze is quickly morphing into quirky gins, like “Vegemite and Buttered Toast” from Archie Rose Distilling Co., Four Pillars, “Bloody Shiraz” gin and Applewood Distillery’s “Desert Lime” gin.

Self-confessed craft gin lover, Mr McLeay, has been at the forefront of the boom and said that Aussies have fallen in love with the truly unique and delicious Australian spirits – and can’t get enough of it.

“In addition to the classical botanicals – we really have incredible authentic Aussie botanicals like lemon myrtle, Tassie pepper berry and wattle seed.

“We are making some of the best spirits in the world right now, and our local spirits industry is an impressive example of what can be achieved when Australians embrace hard work, innovation, and opportunity,” said Mr McLeay.

In 2014, less than 30 distilleries existed in Australia and today there are more than 350 craft distillers, producing more than 1,000 world-class spirit products that boldly embody the Australian character.

The ADA was founded in 2004 to represent and promote Australia’s growing craft distilling scene, with more than 350 members including the likes of Archie Rose Distilling Co., Adelaide Hills Distillery, Whipper Snapper and Manly Spirits Co.

Mr McLeay told The Cultivator that Australian consumers are becoming “ferociously local” with a fondness for provenance and for Australian products and ingredients, which the craft distilling industry is able to capture more effectively than other industries.

Through the supply of a premium base alcohol made with Australian grain, wine or sugar, distilleries can explore local ingredients and flavours that embrace the spirit of their communities, regions, and their own backyard.

Despite having proud traditional roots, Manildra Group’s approach to the production of the purest grain neutral spirits is anything but ‘traditional’, producing their world-class, extra neutral alcohol from their state-of-the-art seven column distillery in Nowra, New South Wales.

“As a family-owned Australian business, we have a strong sense of pride in the creation of our Australian-made, truly odourless extra neutral alcohol, made from 100 per cent Australian GMO-free wheat,” said Manildra Group Head of Ethanol, Debbie Forster.

“Our extra neutral alcohol is like a blank canvas for Australian craft distillers, a premium product from which they can create uniquely Australian vodka, gin, liquors to ready-to-drink spirits.

“The craft distillery industry share Manildra Group’s entrepreneurial spirit, love for Australian-grown and made products, commercial smarts and drive to succeed, and our partnership with the ADA is driving jobs, economic returns and global acclaim,” said Ms Forster.

Mr McLeay said that the industry partners with suppliers, such as Manildra Group, to ensure they can supply craft distillers with a super-premium, Australian-grown and made alcohol, to craft truly Australian world-class spirits.

“Manildra Group holds a special place in our industry as reliable partners which continue to provide leadership, integrity and importantly, incredible Australian inputs with craft distilling production growing from strength to strength,” he said.

Manildra USA Walk-through

Manildra USA Walk-through

An internationally renowned market leader, Manildra USA sets the benchmark for distribution and production of the highest-quality vital wheat glutens, specialty proteins, organic ingredients, and native and modified starches.

Established in 1974, Manildra USA is headquartered in Leawood, Kansas, alongside the world-class gluten and starch manufacturing site in Hamburg, Iowa, Unites States.

Neal Bassi: Leading the US team is Neal Bassi, our Manildra USA President, who is known for his quick intellect and ability to “think outside the square” to ensure challenges are sorted out immediately. With a remarkable background in gluten and starch, his roles have included product development, production, and sales. Manildra Group Australia and Manildra USA rely on his exceptional leadership.

Kathy Weyforth: With a project management background in commercial and residential design, Executive Assistant Kathy Weyforth is not one to shy away from a challenge. Being a “jack of all trades” Kathy supports a diverse range of departments and teams from the United States and Australia, and keeps her finger on the pulse with tasks like organising travel, hospitality and office functions.

Emily Jackson and Andrew Schoonover: Branded “the dynamic duo”, Manildra USA Technical Service Manager, Emily Jackson, and Product Quality Manager, Andrew Schoonover, are the masterminds that ensure new product development exceed world-class standards for our customers. From noodles, breads to pastries, their exceptional bakery science industry experience means they are at the forefront of market trends. and industry innovations.

Calvin “Hughie” Hayes: Hamburg Plant Manager, Hughie Hayes, has been a valued member of the Manildra USA team since 1989, and has worked across many facets of the business. Being responsible for plant production, sanitisation and daily quality control, he’s also fundamental in training new team members in manufacturing operations. Hughie is our “go to” for all customer inquiries.

Margie Carpenter: With more than two decades in the milling industry, Manildra USA Customer Service Manager, Margie Carpenter leads the Kansas customer service team. Margie’s kind nature and expert knowledge is crucial, ensuring customers’ quality, distribution and customer service expectations are met.

David Stutz: Director of US Operations, David Stutz, holds more than a decade of logistics and warehousing experience while also overseeing customer service operations. His role is challenging and complex, requiring laser sharp precision and an eye for detail, in order to manage the thousands of food and industrial products from Port Botany, Australia to criss-crossing all over North and Central America.

Tim Tuzik: Growing up in a family bakery, Manildra USA Vice President of Sales and Business Development Tim Tuzik has always had flour milling in his blood. As a third-generation baker, his enthusiasm has cemented a lustrous career at Manildra USA. Since 2014, Tim has cultivated new customers, resolved complex customer issues, and promoted phenomenal product development and innovation through our core product range.

Michael Wright: Hamburg Office Plant Controller, Michael Wright, is a “champion team leader”, known for being approachable, with a calm demeanour. Michael is supported by his four dedicated and experienced employees. Together they are key in managing all accounting functions, IT, daily production reporting, customer service and raw material purchasing.

Anisa Bassi: Manildra USA National Account Manager, Anisa Bassi, specialises in new business development, and juggles new and current customer accounts with professionalism, attentiveness, and accuracy. Anisa is driven by ground-breaking business development growth opportunities, and has a particular fondness of value-adding to our core ingredients.

Julie O’Barsky: Renowned for her “highly responsive” nature, Customer Service Associate, Julie O’Barsky is a well-known face having started at Manildra USA in 1996. Together with her customer service team members, she makes sure that customer orders are fulfilled and delivered in a professional and timely manner.

Keval Bassi: Senior Vice President of Sales, Keval Bassi, is integral in the performance and management of sales with our key strategic United States accounts. With more than three decades in the wheat, starch and gluten industry, his knowledge of proteins, fibres and starches is second-to-none. Keval constantly strives for innovation and excellence; fundamental in researching, developing, promoting, and selling new products.

Brook Carson: Manildra USA Vice President of Research and Development, Brook Carson, is a true problem solver who specialises in food science, beverage, bakery, marketing, and product innovation. Analytically brilliant, she has the rare privilege of being able to translate and communicate highly complex information to customers and employees. Motivated by excellence and innovation in the creation of healthy, wholesome, and modern foods.

Coles announces Aussie favourite Manildra Group as Supplier of the Year

Coles announces Aussie favourite Manildra Group as Supplier of the Year

Australian flour miller, Manildra Group, the brand behind the iconic, in-house Coles Bakery breads and sweet and savoury baked goods, has been awarded Coles Bakery, Deli and Seafood Supplier of the Year 2021.

Major supermarket retailer, Coles has celebrated 15 Australian businesses leading the way in areas of sustainability, community, and health innovation as part of the 2021 Coles Supplier of the Year Awards.

“We’re honoured to receive the Coles Supplier of the Year Award and we’re extremely proud of our dedicated, hard-working, and determined team – who continued to strive for excellence – successfully creating delicious healthier bread mixes, whilst removing more than 76 tonnes of salt from Coles in-store bakery products,” Manildra Group Managing Director John Honan said.

“Crafted using the highest-quality ingredients, including 100 per cent premium Australian wheat, our bread mix produces delicious, soft, fluffy breads, whilst removing salt replacers and reducing sodium by up to 25 per cent.

“Premium-quality food has been at the heart of our company since 1952, and we are so excited to be recognised with such a prestigious award delivering customers with healthy, irresistibly delicious, fresh breads,” he said.

The Coles Sustainability Strategy, under the Together to Zero and Better Together focus areas, looks for ways to advance their mission to become Australia’s most sustainable market, according to Coles Chief Executive Officer, Steven Cain.

“Coles’ suppliers – and their creative sustainability solutions – are integral to helping us achieve this ambition.

“At Coles, we’re grateful for our long-held partnerships with farmers, producers and suppliers, which help drive our purpose to sustainably feed all Australians,” he said.

Mr Cain said, “COVID-19 has certainly proven to be tough on businesses around the country, but it is heartening to see examples of remarkable resilience and passion from suppliers who have continued to achieve amazing feats, despite the challenges.”

Manildra Group’s research and development team, in collaboration with Coles Supermarkets’ technical team invested two years intensively formulating the white loaves and roll recipes, succeeding in producing top-quality, healthier bread options for customers.

“The Coles in-store bakery Super Soft, Crust and Savoury range leads the market in crumb softness, texture, exceptional eating qualities and improved shelf life.

“We are very proud of our team’s outstanding commitment and tireless efforts to create a healthy bread mix range, whilst maintaining that fresh ‘oven-baked’ flavour and irresistible taste,” Mr Honan told The Cultivator.

For decades, Australian family- owned Manildra Group has been supplying 100 per cent Australian, GMO-free, private-label and branded flour products to all major retailers and expanded the range of high-quality breads, and savoury and sweet baked goods for Coles’ in-store bakeries in January 2021.

The specially developed range of low-sodium bread products are available at Coles Supermarkets in-store bakeries nationally.

Auzure Canola Oil our Liquid Gold

Auzure Canola Oil our Liquid Gold

Take a look in any kitchen in Australia and you will find a bottle of liquid gold. Cooking oils have become a kitchen staple and the base of virtually everything we cook, and at times the finishing touch. The supermarket aisles are crowded with hundreds of diverse oils, with varying cooking, nutritional and health benefits.

Oils contribute to the taste and texture of dishes; but they are not all created equally. So, what is the healthiest oil?

You would be hard pressed to find a purer oil then family-owned Australian MSM Milling’s expeller- pressed premium canola oil, auzure Canola Oil. 100 per cent Australian-grown and made by the hands of hundreds of New South Wales farmers who plant, nurture and harvest pure Non-GM canola seeds that are then carefully pressed, to extract the highest quality canola oil.

Known as expeller pressing, this process does not use solvents to extract the oil, instead, the seed is conditioned and then pressed. The oil is then refined to give it the clean taste, light colour, and high stability.

The name ‘auzure’ was developed to conjure up images of everything that’s good about this healthy oil, au for Australia and the chemical symbol for gold, combined with pure, as it’s the purest oil on the market, that’s how you get auzure!

MSM Milling Director Pete Mac Smith is about as proud of the product as he can get.

“Whatever you’re doing in the kitchen, our auzure Canola Oil performs. It’s fantastic for sautéing, grilling, stir-frying, coating baking trays, ensuring baked goods maintain their moisture and enhancing flavours in salads.

“Central to so many dishes, oils play a fundamental role in cooking because of their ability to conduct heat efficiently and prevent food from sticking to pans. auzure Canola Oil enhances the flavour, taste and mouthfeel of the dish – bringing it to life – with a plethora of health benefits that you may not find in other oils on the market,” Mr Mac Smith said.

Healthy oils contain a blend of mono and poly unsaturated fats that make them a healthy choice. Oils are essential in our diets to ensure our bodies can absorb essential vitamins and are critical for brain and nerve function.

Today, auzure Canola Oil’s highly sought-after nutritional properties make it the top choice for those interested in improving their health, whilst bursting with healthy fats and antioxidants.

Developed in the 1970’s in Canada, canola oil is extracted from the seeds of the canola plant. Canola obtains its name from two words: ‘can’ standing for Canadian, and ‘ola’ meaning oil. Since 2007, MSM Milling, have specialised in the production of canola and high-oleic oils at their world-class fully integrated oilseed crushing, refining, and packaging operation in Manildra, central west New South Wales.

It all starts at the farm for MSM Milling who has forged vital relationships with more than 1,000 local growers who tirelessly work to carefully cultivate and sow canola seeds in winter, which produce golden bright yellow fields of flowers in spring. The oilseed crop matures in late spring, with the flowers developing into pods. Each pod contains tiny black seeds that are made up of about 43 per cent oil.

From there its windrowed, harvested and finally, delivered to our world-class manufacturing site.

Here they expeller press the canola seeds to release the oil contained within, further refine and finally, bottle as premium auzure Canola Oil.

From well-stocked home kitchens, restaurants, and food service providers here in Australia and across the globe, nutrition and cooking experts agree that the neutral-tasting light texture of auzure Canola Oil delivers one of the most versatile, healthiest oils on the market.

MSM Milling General Manager (Commercial) Josh Gordon said that canola oil has almost zero trans fats, which means, no cholesterol, and is rich in monounsaturated fats which increases the good cholesterol in our bodies.

“With exceptional levels of Vitamin E, it has the lowest saturated fat of any vegetable oil and around half of that of olive oil. Low saturated oil content helps in lowering cholesterol and the risk of heart diseases.

“Additionally, it is rich in omega 3 and 6 fatty acids (polyunsaturated) and is an excellent option for vegetarians to obtain these fatty acids to help you maintain a healthy heart, preventing the risk of cardiac diseases, strokes, and ensuring healthy blood pressure.

“auzure Canola Oil ensures the ingredients in your dishes shine. Perfectly adaptable, it’s free flowing in the refrigerator so is great for marinades, sauces, and dressings, and is ideal for low to medium temperature cooking and sautéing,

or as a final addition to salads and dishes. Uniquely, its high smoking point, means you can cook at super high heats for pan searing and deep frying without smoking or burning the ingredients,” Mr Gordon said.

Centuries in the Making of Marvellous Molasses

Centuries in the Making of Marvellous Molasses

Apantry hero packing a nutritious punch, Premium Blend Molasses is a natural extract from raw sugar produced at Harwood Sugar Mill and Refinery, in northern New South Wales.

Sunshine Sugar’s range of boutique consumer molasses grades are made from 100 per cent Australian-grown sugarcane, for use by bakers and confectioners through to rum distillers and livestock feed manufacturers.

From the Latin mel alluding to its honeyed properties, the rich syrup translated into the sixteenth-century English ‘melasus’ (Lichefield,1582) as noted by the Portuguese in their East Indies conquest.

Five centuries on and Sunshine Sugar’s Premium Blend Molasses is used in a wide range of consumer products – as a sweetener in teas and coffee,
a health tonic in smoothies or shakes, making stockfeeds more palatable and nutritious, and a baking staple for golden colour, richer flavour and moist, chewy texture.

Satisfyingly sweet or boldly savoury, Sunshine Sugar Premium Blend Molasses delivers the characteristic strong aroma of caramelised sugar with a hint
of sweetness, for irresistibly cake-like cookies, rich fruit and Bundt cakes, chewy gingerbreads and sweet bars.

“With anti-inflammatory properties and high in antioxidants, iron, vitamin B6, calcium, manganese and magnesium to combat stress or anxiety,
the benefits of molasses extend to its low glycaemic index, and lactic acid properties for

more natural treatment of skin conditions,” Sunshine Sugar Chief Executive Officer Chris Connors told The Cultivator.

“Sunshine Sugar’s Premium Blend Molasses combines the thickest, darkest and most robust blackstrap molasses with selected refinery streams for more balanced flavour complexity, while retaining all the naturally occurring vitamins and minerals.”


1 frozen ripe banana

1 tablespoon Sunshine Sugar Premium Blend Molasses

1/2 tablespoon raw cacao powder 1 cup milk, yogurt or kefir

1 tablespoon of chia seeds for some extra protein and energy

Low GI Sugar Leads the way in Cashmere Syrups Success

Low GI Sugar Leads the way in Cashmere Syrups Success

Made with Low GI sugar among exclusively home-grown ingredients, the new range of Cashmere Syrups Iced Teas is an all-Australian innovation.

Launched last year by the Rainbow Syrup Company, a Queensland-based family business established in Brisbane in 2005, the Low GI range of Cashmere Syrups Iced Teas include zesty Lemon Myrtle, floral Peach and Hibiscus, refreshing Minted Green Tea, and tangy Goji Berry concentrates for adding ice and water.

“It’s an Australian innovation made here at home, using Sunshine Sugar Low GI Sugar to retain the naturally occurring antioxidants of the sugarcane plant with the full flavour of raw sugar,” said Rainbow Syrup Company Director Russell Dryer.

“The Low GI sugar enables us to produce a flavoursome syrup that delivers a sweet taste with a lower and slower rise in blood glucose,” Mr Dryer said.

Sunshine Sugar Chief Executive Officer Chris Connors said the “crisp flavours carried by our better-for-you, Low GI sugar are packed with antioxidants”, making Cashmere Syrups Iced Teas “perfect from the poolside to picnics and pick-me-ups for increasingly health-conscious consumers”.

The four Cashmere iced tea flavours form part of the Rainbow Syrup Company’s enticing range of coffee syrups, cocktail and slushie bases, ice-cream toppings, and natural fruit juice based syrups available online since mid-2020, in response to the COVID-19 pandemic’s impact on supply for schools and events.

“Since then, our online store has grown to offer a range of 30 delicious syrups supplied to more than 35,000 customers around Australia,” said Rainbow Syrup Company Marketing Director Jacob Dryer.

Leading the way in Sustainable Alcohol Production

Leading the way in Sustainable Alcohol Production

Manildra Group is celebrating after the Roundtable of Sustainable Biomaterial (RSB) re-certified the company, recognising the highest commitment to sustainable ethanol production world-wide at their state-of-the-art seven-column distillery, located at their Shoalhaven Starches site in Nowra, New South Wales.

In 2012, Manildra Group was the first plant in the world to receive the internationally recognised sustainability certification from the RSB, and this year completed their third re-certification.

“It was an exceptional achievement to be the first ethanol plant in the world to be awarded the RSB certification, and this news of continued re-certification demonstrates our family-owned Australian businesses’ unwavering commitment to sustainability,” said Shoalhaven Starches Quality Assurance and Environmental Coordinator, John Studdert.

The RSB is a full member of the International Social and Environmental Accreditation and Labelling (ISEAL) Alliance and is focused on the global sustainability of bio-based fuel and material production and use. Manildra Group maintains this certification through the implementation of RSB’s environmental, social, and economic principles and criteria.

“Our certification is a great achievement for the bioeconomy as it demonstrates that ethanol can be produced in a way that not only dramatically reduces greenhouse gas emissions but ensures real positive social and environmental benefits.

We are very proud to set the standard for truly sustainable ethanol production globally,” said Manildra Group Head of Ethanol, Debbie Forster.

RSB’s approach is internationally renowned as the most trusted, credible, and practical certification for the bioeconomy, with support from Non Government Organisations. It is also recognised in Australia’s biofuel regulations, ensuring that ethanol producers demonstrate that their operation is actively creating positive outcomes for people and the planet.

RSB’s Executive Director, Elena Schmidt said, “We are thrilled to see RSB’s first ever operator re-certified for another five years. Manildra Group’s continued commitment to RSB certification is a testament to their focus on sustainability in their community and operations. As true ‘pioneers’ of sustainability in the bioeconomy, they have served to inspire and encourage others around the world to follow their example.”

For more information on Manildra Group’s RSB certification visit rsb.org/2021/03/18/rsbs- first-certified-operator- manildra-group- successfully-renews- certificate-for-third-timee/

Ambitious Growth Drives Distillery for Purest of Spirits

Ambitious Growth Drives Distillery for Purest of Spirits

On the back of exponential domestic and international demand for premium ethanol, construction is underway of the latest world-class ethanol distillery at the Shoalhaven Starches site, where high-quality ethanol (alcohol) bound for food and beverages, pharmaceuticals, and personal care industries will be produced.

Made in Europe, the 52-metre-high distillery, will increase Manildra Group’s ethanol production capabilities to meet the company’s growth and to facilitate further opportunities for product development and innovation.

With foundations completed in 2021, the new five-column distillery is nearing completion with an impressive 330 tonnes of structural steel and five kilometers of stainless-steel pipework, and a projection that the distillery will be fully operational by later this year.

Since 1992, Manildra Group has been recognised as Australian pioneers in ethanol production, and we are proud to continue our legacy of impressive innovation and the highest-quality standards, producing a truly neutral and odorless product range.

“We’re delighted to celebrate another significant milestone, which builds on our current exceptional reputation to produce the highest-quality grain neutral spirits with extraordinary care and commitment,” said Manildra Group Head of Ethanol, Debbie Forster.

“Once operational, this additional distillery will produce the very purest Australian-grown and made grain neutral spirits from premium 100 per cent Australian, GMO-free wheat.

“This impressive investment supports our local economy, whilst delighting local and international customers by producing ethanol that delivers on purity, quality and exceptional taste – the most stringent in the industry,” Ms Forster said.

From Australian to global customers, Manildra Group’s premium ethanol product range will be used in a range of industries including cosmetic and beauty, cleaning and industrial, pharmaceutical, beverage and food.

For more information on Manildra Group’s ethanol range contact ethanol.orders@manildra.com.au

Which Wheat is for What?

Which Wheat is for What?

When the Honan family purchased the Manildra flour mill in 1952, they knew that if they were going to produce the highest-quality Australian-grown and made products, it would all start at the wheat farm.

Wheat is the largest enterprise in the Australia grain industry, with golden wheatfields grown throughout the northern, southern and eastern New South Wales regions in the crescent known as the ‘Australian wheatbelt’.

Thousands of Australian wheat farming families produce approximately 25 million tonnes of total wheat annually, accounting for 3 per cent of the world’s wheat production, and 10 per cent of global wheat exports.

“We partner and maintain personal relationships with thousands of local Australian wheat farming families, together we ensure our products are made with the highest quality wheat, all sustainably produced to the world’s best practice standards,” said John Honan, Manildra Group’s Managing Director.

“We have strategically invested in grain storage sites throughout the wheatbelt, which allow us to bring the finest Australian-grown wheat from farm to storage, then onto mills, providing customers absolute confidence in our supply chain all year round,” he said.

Australian farmers grow eleven classes of wheat and depending on the protein content of the wheat grain, it is categorised into what flour millers and farmers refer to as hard wheat or soft wheat.

Hard wheat has a high protein content (gluten), which produces a strong and elastic dough, making it the best type of wheat to produce bread flour. Soft wheat has a lower protein content (gluten) and is used to make plain flour and self raising flour, making it ideal for baking cakes, biscuits, and pastries.

Leading the wheat buying team, Manildra Group Head Grain Buyer, Peter Sloan, said Australian wheat was internationally renowned for its premium quality and consistent processing performance resulting in the production of superior end-products. “Australia is renowned for growing high-quality, high-protein wheat.

“Since 1952, we have built wholesome relationships with local farmers. Our local wheat buying and grain handling teams, have decades of experience in the industry from milling, logistics, quality to grain handling and are our “go-to” people, visiting farms and liaising with growers daily.

“It is our strong relationships – some lasting generations – with growers and traders that are the foundation of which our buying is based,” said Mr Sloan.

Mr Sloan said that Manildra Group was constantly reinvesting in their manufacturing and storage sites, transport systems, and the communities in which they operate – the beating heart of the company.

“This facilitates round-the-clock access to rail-sized parcels of wheat – 365 days a year.”

Wheat is the major winter crop grown in Australia with sowing starting in autumn and harvesting, depending on seasonal conditions, occurring in spring and summer. About 65-75 per cent of Australia’s total wheat production is exported each year with the domestic feed grains (intensive livestock) industry requiring approximately three million tonnes a year.

“To us natural, means natural – so all our wheat-based food and industrial products are made from 100 per cent Australian pesticide and GMO-free wheat,” Mr Honan said.

Since it’s humble beginnings, Mr Honan said that as third- generation flour millers, Manildra Group was proud to have grown to become the largest user of Australia’s wheat, in the production of food and industrial products from our manufacturing sites. “From paddock-to-plate Manildra Group takes great pride in handling all aspects of the production process in-house, from inspecting grains for quality, producing premium flour to delivering the finished product to your door,” Mr Honan said.

The Whole Wheat Grain Story

From warm scones lathered in cream and jam, to sourdough bread rolls and pasta, you may know you require different types of flour to bake these recipes, you might not realise that you need a different type of wheat. So, what Australian wheat does Manildra Group buy?

From warm scones lathered in cream and jam, to sourdough bread rolls and pasta, you may know you require different types of flour to bake these recipes, you might not realise that you need a different type of wheat. So, what Australian wheat does Manildra Group buy?

High and mid-protein selected hard-grained varieties, deliver a minimum protein level of 11.5 per cent. AH is clean, dry, and sound, ensuring the production of high-quality flours at high extraction rates. The perfect flour for breads including European style, Middle Eastern style flat bread to yellow alkaline noodles, dry white salted noodles, and steamed products.

APW is a blend of white hard-grained wheat varieties, with a minimum
10.5 per cent protein level with its hard grain characteristic ensuring fine milling and excellent extraction rates. Ideal for a wide range of products including varieties of Asian noodles such as Hokkien, instant and fresh noodles. With consistent flour quality it’s also perfect for Middle Eastern and Indian-style breads, sub-continental flat breads and Chinese steamed breads.

The hardest of all wheats, durum has a rich amber colour and has a minimum gluten content of 13 per cent. ADR1 sets the gold standard for premium pasta products, couscous, and some Mediterranean breads. Durum wheat differs from the other wheats as it has an endosperm that does not break into fine flour when milled but into coarse semolina, perfect for dry pasta products with high levels of yellow pigment and high-water absorption. Additionally, the free-milling grain can achieve high yields of superior quality semolina with minimal residue in the flour production.

Highly versatile with medium-to-low- protein levels, this white wheat grain represents exceptional value for straight milling or blending purposes. Known as a multi-purpose wheat it is used in the production of a wide range of products including Middle Eastern, Indian and Iranian-style flat breads, European-style breads and rolls, and Chinese steamed bread.

ASFT is produced on the Australian east coast and is used domestically for biscuit making and cake production with low protein content, low water absorption, low dough strength and over-extensibility for the protein content. It is ideal for a range of Asian steamed products and in the production of biscuits, which need white, bright and speck-free flour.

ADR is ideal for a diverse range of wet and dry pasta products with outstanding 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.