Provenance Lancer Flour
Provenance Single Origin Lancer Flour is milled from Lancer Wheat grown by Simon and Sandy Doolin at North Star, NSW, in the heart of the renowned Golden Triangle farming region. What makes Lancer exceptional isn't just the final harvest - it's the result of an eight-year journey that begins long before the wheat is even planted. The quality of today’s wheat is really the result of five to seven years of careful soil building, crop rotation, and long-term planning. Each bag is traceable to the Doolin farm and performs with great consistency. This high-protein flour (11.5%-12.5%) is remarkably versatile. There is nothing extra added to Provenance Single Origin Lancer Flour - it is single origin, all natural, non-GMO and chemical free. When you choose Lancer, you're experiencing the culmination of the Doolin family's dedication to their craft, their land, and an unwavering commitment to quality.
Provenance Lancer Flour Farmers
Simon and Sandy Doolin
Simon Doolin is the third generation of his family to farm in North Star, NSW, at the heart of Australia’s renowned Golden Triangle. The Doolin story began in 1924 when his great-grandfather, RJ Doolin, purchased Myall Downs. A century later, Simon farms the Cleveland property with his wife Sandy and their three children. His father Malcolm and brother Angus work neighbouring farms. Innovation runs in the Doolins' blood. Malcolm's grandfather famously brought the first triticale to Australia in a matchbox, and that pioneering spirit continues today. Simon’s approach combines generational wisdom with cutting-edge soil science, investment in technology, pivot irrigation systems and his own storage facilities. For Simon, farming isn't just about this year's crop, it's about building systems that will thrive for generations. Simon understands that the choices he makes today will determine not just the quality of this year's Lancer wheat, but the foundation for his children's farming future. A future he wants to help build for all of us. Simon consults and collaborates locally and globally on innovation in farming equipment, techniques, crop breeding and soil stewardships sharing his vision and designs. The Doolins have proven that when family, innovation, and long-term thinking come together, the results speak for themselves - in the rich golden colour of their wheat, the healthy soil beneath their feet, and the consistent quality that makes Lancer flour exceptional year after year.
01
Balanced Protein Structure (11.5% - 12.5%)
The protein network develops predictably under different mixing intensities, letting you control gluten development through technique.
02
Responsive Dough Character
Works with your technique rather than against it, notice how the dough responds as you shape, stretch, and form.
03
Versatile Fermentation Partner
Adapts beautifully to your preferred timing, whether you favour quick ferments or extended cold development.
04
Clean Lamination Properties
Maintains distinct layers and structure through multiple folds, supporting your approach to texture and height.
05
Developing Flavour Profile
Reveals subtle grain and nutty undertones during longer fermentations, encouraging flavour exploration.
06
Consistent Creative Foundation
Reliable performance that builds confidence in your craft, letting you refine techniques while maintaining quality.
7 years in the making
The Foundation
Before Simon plants the wheat that becomes Lancer flour, he's spent years preparing the foundation. The wheat crop is actually the result of five to seven years of different crops before it. His typical rotation runs barley, chickpea, wheat, sorghum, followed by an 18-month rest period before cycling back to barley. Each crop in this rotation serves a purpose beyond its harvest. For example the chickpea adds nitrogen, the sorghum builds different organic matter, and each leaves behind straw that breaks down at different rates, building straw loading and nutrition on top of covers and creating the perfect soil ecosystem for the following crop.
The Journey to 2025 Provenance Single Origin Lancer Flour
Pre-Planting Preparation Early 2024
Leading up to the planting of the 2024 crop, we had been measuring the nutrient levels in the soil and monitoring our soil carbon levels, watching a steady increase through our farming practices. We are working closely with soil experts to make sure that we can maximise our stored carbon. We received some lovely rain in the lead up to planting. Because our soils are free of compaction and we have maintained our stubble levels, the soil was able to maximise its water holding ability.
Planting April 28, 2024
Once we started planting on the 28th of April, the soil was soft and the seed was tucked into beautiful soil conditions. The germination was perfect—we can't often use this word in farming!
Early Growth May 2024
The temperature remained mild throughout May, providing ideal conditions for the young wheat plants to establish themselves.
First Frost Late June 2024
We received our first frosts in late June. The frosts are great for the wheat, toughening it up and making the plant roots get fully established.
Mid-Season Development Mid-June 2024
We received some welcome rain in mid-June and this really kicked the crop along.
Flowering Stage August - September 2024
Throughout July and August, we continued to have some nice rain pushing the wheat through into flowering. Flowering is when the wheat's at its peak nutrition demand.
We noticed the plant health was very healthy due to the years of care we have taken of our soils. The crop was feeling good and was a deep rich green colour.
Grain Fill Period September 2024
The rains didn't come throughout September when the crop's at its peak water demand. Through our stored soil moisture, the crop was able to hold on and produce some beautiful plump grain and fill the heads really well.
Pre-Harvest October 2024
The forecast for rain was increasing as harvest drew nearer. The temperature had risen to mid-thirties, bringing the wheat in evenly and putting a beautiful golden colour across our paddocks.
We had to patiently wait until the grains were all at the perfect hardness. This ensures the milling of the wheat reaches its highest yield for the miller, making the best flour possible.
Harvest Late October 2024
The harvest ran smoothly, avoiding any downgrading. The grains were a beautiful rich golden colour and the smell of the air over harvest was beautiful and earthy, almost like you could taste it! This is an amazing sensation.
Post-Harvest Storage November 2024 - January 2025
At harvest, all the grain was segregated on protein levels then placed in silos with fans blowing cold air through them.
This process is done for at least three months to allow the wheat to properly mature before milling.
Milling From March 2025 To Now
After the conditioning period, the perfectly matured Lancer wheat is milled into our premium high-protein flour, maintaining all the exceptional qualities developed throughout its carefully managed growing season.