Love baking or making your own homemade pasta? The Olympian flour range is second to none when it comes to quality and texture. We offer both fine semolina flour to use in baking crumbly pastries and biscuits, as well as a coarse semolina for making pasta, breakfast cereals, puddings, halva and couscous. As well as semolina, we take the finest premium flour from mills for plain, self raising and special white flour for all of your bread, biscuit and cake making needs.
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The mild flavour and light colour of this premium quality Australian white flour makes it perfect for all kinds of pastries and lighter, milder whole wheat breads. -
- Premium Dry Yeast - perfect for Tsoureki/brioche making
- Saf-Instant Gold provides 10 – 20% more activity in doughs with high sugar levels
- More resistant to preservatives
- Provides uniform fermentation throughout your baking system
- Vacuum packaging ensures freshness, consistency and minimal activity loss until opened
- Provides tolerance to higher dough temperatures
- Improves machinability
- Free-flowing properties make it as easy to scale and meter as other dry ingredients
- Warmer dough temperatures are preferred while using Saf-Instant Gold; this decreases the need to cool doughs to maintain proper fermentation
- Can reduce mixing time 10 – 30%, compared to compressed yeast
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Hard Wheat is a traditionally boiled wheat dish made in remembrance of family members and friends who have passed away. -
Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommended for Artisan, English Muffins, Bagels, Flat Breads, Baguettes, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust. -
Bread improver sachets, foil sealed for freshness and recommended for both soft bread and crusty bread. -
Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommemded for Artisan, English Muffins, Bagels, Flat Breads, Baquetts, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust. -
Our self-rising flour offers both quality and convenience in one handy package. Great for biscuits, pancakes, cakes, cookies, muffins, and more. And it already includes both baking powder and salt, saving you the step of adding those ingredients in many of your favourite recipes. -
Taking the finest premium flour from mills across Australia to make your bread making experience at home of the highest quality. Use Farina flour for Prosforo, made by members of the Greek Orthodox faith as altar bread for celebrations of the Divine Liturgy. -
Durum or coarse semolina, which is harder in texture than fine semolina, makes a rougher pasta surface. Great for combining your favourite sauce allowing it to stick to the pasta. It can also be used to make breakfast cereals, puddings, Halva and couscous. -
Fine semolina can be used as a replacement for flour and is suitable for making crumbly pastries and biscuits. It ca also be used in authentic Greek pasta dishes
