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10/03/2026
Three generations supplying Australia’s most well-loved treats for 50 years; Daniel, Glen and Angelo Andreazza.
There are few Australian rituals as iconic as a steaming, tea-soaked Scotch Finger biscuit.
And not only has Griffith’s Glen Andreazza been ‘dunking his bickies’ for over 50 years, he’s also been growing the wheat used by Arnott’s to make these well-loved treats.
Glen, his wife Julie, and their eldest son Daniel, farm 630 hectares in the Murrumbidgee Irrigation Area, with all of their wheat used by Arnott’s to make Tim Tams, Scotch Fingers, Monte Carlos, Shortbread Creams, and, as Glen chuckles “anything that’s no good for the waistline!”
The Andreazza family has been supplying Arnott’s for four generations – the region’s heavy grey clay soils, climate, and irrigation capability perfectly aligned to growing the soft wheat varieties that gives biscuits their ‘melt in your mouth’ quality.
“Soft wheat is grain that has a low protein content, and it makes dough that won’t stretch – it’s soft and fluffy for delicate shortbread type textured biscuits,” Glen explains.
In comparison, hard high protein wheat varieties – produced in dryland wheat systems and grown more prominently across Australia’s grain growing regions – make for a stretchier dough for foods with a chewier texture such as bread, pasta, pizza base and noodles.
Cracker-type biscuits such as Saos and Vita Weat also use hard wheat varieties to gain a firmer texture, he explains.
Such is Glen’s ’nose’ for a Scotch Finger, he can tell instantly whether the recipe has been adjusted.
“Sometimes if there’s a shortage of soft wheat in the market, they may have to blend some hard wheat in – and I can tell from the texture immediately.”
Tim Tams are another favourite in the Andreazza household, and the family’s wheat crop is used by Arnott’s to make around six million packets of Tim Tams every year.
“The kids have taught me how to do a ‘Tim Tam Slam’ – biting off each end and using it like a straw, but I’m not quite quick enough before the biscuit melts, so I think I’ll stick to my tea and Scotch Fingers!”
Julie inspects the crop during harvest.
Glen and Julie visit Arnott’s Eastern Creek factory regularly, and Glen smiles that it’s always a thrill seeing the end product, and witness the never-ending lines of biscuits ready to be packed and enjoyed by households across Australia.
“Growing soft wheat is quite specific and we’re fortunate that our region has a natural advantage,” Glen explains. “We work hard to ensure our farming system can deliver this low protein wheat, and it’s a fantastic feeling knowing that we’re contributing to such beloved Australian biscuits.”
“It’s why we do what we do, and it makes us very proud.”
The family grows rice in the summer, and wheat in the winter, and last year, due to the favourable season, was able to double crop their wheat directly into their rice paddock.
Once harvest is complete, their wheat is supplied to Allied Pinnacle who produce the flour which is then supplied to Arnott’s for the biscuits.
The Andreazza family’s soils, water, and climate are perfect for soft wheat production.
Rabobank support from paddock to plate
Having gradually expanded their farming land over the past two decades, including acquiring his father Angelo’s original family farm first purchased in 1971, Glen and Julie are grateful for the support of their Rabobank senior rural manager, Andrew Makeham.
And the very heart of this support are the savings clients who choose Rabobank.
With Rabobank deposits used to support Australian farmers, saving with Rabobank helps keep family farms thriving, traditions continuing, and food stories – like Glen’s wheat becoming the snacks on our shelves – alive.
From paddock to plate, your deposits make a difference.
Photo credits: NSW Farmers