Australian-grown certified organic Sunco wheat from the Coonabarabran region of NSW. This current crop has tested at 12% protein, making it a useful hard wheat for home milling, sourdough and bread baking where dough strength and structure matter.

Sourced and packed for us by Bio-Oz in Parkes, NSW.

About Sunco Wheat

Sunco is an Australian bread wheat variety released in the 1980s. It became an established hard wheat in Australia's northern grain-growing regions and was historically classified as a high-quality bread wheat.

For home millers, Sunco provides a useful contrast to softer wheats such as Beaufort. Soft wheats are particularly useful for cakes, biscuits, pastries and other baking where tenderness is important. A harder wheat such as Sunco is better suited to breads and doughs where strength and structure are required.

This current organic crop was grown in the Coonabarabran region of NSW and has tested at 12% protein.

Protein gives us a useful indication of how a wheat may perform, but it doesn't tell the whole story. Variety, growing season, milling and fermentation all influence how the resulting flour behaves.

About Bio-Oz

Based in Parkes, NSW, Bio-Oz works with Australian growers to source, clean, mill and pack Australian-grown grains.

We've worked with Bio-Oz across a number of our grain and flour lines, and they sourced this crop of organic Sunco wheat for us from the Coonabarabran region before packing it for sale.

Why We Love It

• Certified organic Australian wheat
• Grown in the Coonabarabran region of NSW
• Sunco, an established Australian bread wheat variety
• Current crop tested at 12% protein
• Well suited to home milling and bread making
• Useful for sourdough, yeasted breads, pizza and other bread doughs
• Sourced and packed by Bio-Oz in Parkes, NSW

Milling & Baking

Sunco can be freshly milled into wholegrain flour using a home grain mill. With this crop testing at 12% protein, we'd start by treating it as a bread wheat and using it for sourdough, yeasted loaves, rolls, pizza and other doughs where good structure is important.

Freshly milled wholegrain flour can behave quite differently from commercial white bread flour. The bran and germ remain in the flour, and water absorption can vary with the variety, season and how finely the grain is milled.

Rather than relying solely on the hydration specified in a recipe, watch the dough and adjust the water to suit the flour in front of you.

Additional Product Information

Protein and moisture are measurements from the current crop and may vary between seasons and batches.

FAQs

Is Sunco a bread wheat?

Yes. Sunco is an Australian hard wheat variety with a history of use as a bread-making wheat. The current crop has tested at 12% protein, making bread and sourdough the primary uses we'd suggest for home millers.

Can I mill Sunco wheat at home?

Yes. The whole grain can be milled in a suitable home grain mill and used as freshly milled wholegrain wheat flour.

Can I use it for sourdough?

Yes. Sunco is well suited to sourdough and other bread doughs. As with any freshly milled wholegrain flour, you may need to adjust hydration and fermentation to suit the flour.

What's the difference between Sunco and Beaufort wheat?

They fill quite different roles. Sunco is a harder bread wheat, with this crop testing at 12% protein, and is suited to baking where dough strength and structure are important. Beaufort is a softer wheat, currently testing at 9.2% protein, making it particularly useful for cakes, biscuits, pastries and other baking where tenderness is desirable.

Is this wheat Australian grown?

Yes. This crop was grown in the Coonabarabran region of New South Wales and is sourced and packed for us by Bio-Oz in Parkes.

Does 12% protein mean every batch will be the same?

No. Protein and other grain characteristics vary with the season and growing conditions. The 12% figure is from testing of the current crop rather than a fixed specification for the Sunco variety.