Grain
Australian Soft
C tier
Australian Soft is a market class of soft-endosperm wheat grown for biscuits, cakes, pastry, and other low-protein flour uses. Varieties are selected for soft kernel texture, modest protein, and extensible dough rather than the strength of Australian Prime Hard or hard milling classes. Soft Australian flour yields tender baked goods with fine crumb and limited gluten toughness. Segregation at receival points keeps soft wheat separate from hard bread classes so millers can meet confectionery and biscuit specifications.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Australian soft wheat production expanded to serve domestic biscuit and cake flour demand.
Formal soft wheat classification improved segregation from hard milling grades.
Breeding emphasised soft texture and low-to-moderate protein for confectionery mills.
Export soft wheat parcels supplied regional biscuit manufacturers in Asia and beyond.
Soft class standards remained central to Australia’s multi-class wheat system.
Australian Soft continued to feed specialty soft flour markets alongside hard export classes.