Every time you bite into an Arnott’s biscuit, chances are you’re eating a product of the local area.
Most of the flour that goes into Arnott’s biscuits is made from soft white ‘biscuit’ wheat grown around Griffith.
Joe, Angelo and Bruno Andreazza started their first farm 50 years ago, and have been rotating rice and soft white wheat ever since. They said back then their farm was considered to be a long shot, but it’s a gamble that’s paid off.
Arnott’s is celebrating their 150th birthday this year, which is why they’ve been touring around the mobile bakery seen at Griffith Field Days.
With 150 years experience growing the wheat that makes Arnott’s biscuits, the Andreazza brothers were pleased to see the mobile bakery. While many prefer a Tim Tam, the brothers have a fondness for a Scotch Finger and a cup of tea.
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