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BIO Robert de Vino

The BIO Robert de Vino Bread impresses with a unique combination of sprouts, sourdough, walnuts, and sunflower seeds - for demanding bakery products.

vegan vegetarian lactose-free soy-free fish-free freezer-friendly long-lasting scalable batch-cooking buffet-suitable portionable superfood

BIO Robert de Vino

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Recipe
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  • Organic rye malt swelling flour
    Organic rye malt swelling flour 90.080
    1 kg
    Organic rye malt swelling flour
    Organic rye malt swelling flour 90.080
    Organic rye malt swelling flour is rye from controlled organic cultivation that has been enzymatically activated by water, broken down and finely ground by combined heat and pressure treatment.
    Show More Show Less
    Benefits
    • dark brown black colouring, colouring, paint
    • Thickener, binder
    • taste/flavour of caramel
    Fields of Application
    • Bread
    • pastries
    • baked goods
    • soups
    • sauces
    • specialities
    More Info
  • Organic walnut halves
    Organic walnut halves 70.011
    0.4 kg
    Organic walnut halves
    Organic walnut halves 70.011
    Walnuts from certified organic farms are broken into halves after the shell has been removed and vacuum-packed in aroma protection packaging.
    Show More Show Less
    Benefits
    • Taste, nutritional value
    • Halves have only very small breakage (quality-preserving)
    • gluten-free
    Fields of Application
    • Baked goods
    • muesli
    • specialities
    • cheese production
    • bread
    • honey
    • specialities
    More Info
  • Organic sunflower seeds
    Organic sunflower seeds 70.010
    0.4 kg
    Organic sunflower seeds
    Organic sunflower seeds 70.010
    Delicious peeled sunflower seeds from controlled organic cultivation. Our organic sunflower seeds are shelled and are characterized by their characteristic slightly nutty flavor. Sunflower seeds are ideal for processing in bread, pastries, oil, raw vegetables, muesli, salad and grain mixes. They are rich in vitamins and very versatile.
    Show More Show Less
    Benefits
    • peeled
    • gluten free
    Fields of Application
    • Muesli mixes
    • bakery products
    • snacks
    • spreads
    • specialties
    More Info
  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    0.08 kg
    Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.
    Show More Show Less
    Benefits
    • organic certified, clear declaration
    • no iodine added
    • no anti-caking agents or adherents like sodium ferrocyanid added
    Fields of Application
    • Universal flavouring
    More Info
  • BIO-Weizenmehl Type 700
    4 kg
  • BIO-Weizenkeimling fein
    1 kg
  • BIO-Roggenmehl Type 960
    0.5 kg
  • BIO-Roggenkeimling
    0.5 kg
  • BIO-Natursauerteig
    0.5 kg
  • Weinviertler spring water
    4 l

Your Benefits

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  • In Stock % Prompt Available

    Everything in stock, no minimum order quantities. We scale to your requirements – proven successful many times in practice!

  • 30 Years of Organic Expertise

    30 years of experience with organic food – we are your competent organic partner.

Recipe Note

Those in search of a modern bread idea with added value will find the perfect base in BIO Robert de Vino. Sprouts, nuts, and sourdough ensure flavor, nutrients, and freshness.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

The BIO Robert de Vino combines sprouts, sourdough, and nut kernels into an innovative, fiber-rich bread with long-lasting freshness and a special taste experience.

Preparation of BIO Robert de Vino for 20 loaves of about 600 g each

  1. Prepare the pre-dough:
    • Mix 1 kg of BIO-Roggenmalz Quellmehl with 2 l of Weinviertler spring water and 0.5 kg of BIO-Natursauerteig (made from BIO-Weizenvollkornmehl and Weinviertler spring water). Let it mature for 12-16 hours at 26–28°C.
  2. Prepare the main dough:
  3. Dough rest:
    • Let the dough rest, covered, for 30–40 minutes at room temperature.
  4. Shaping and proofing:
    • Divide the dough into 20 portions of about 1.2 kg each, round off. Place in floured proofing baskets. Spray with water and sprinkle with sunflower seeds. Let rise for 45–60 minutes at 30°C and 80% relative humidity.
  5. Baking:
    • Turn the loaves onto the peel, make incisions, and slide into the preheated oven at 240°C with plenty of steam. After 10 minutes, reduce to 200°C and bake for another 40–45 minutes. Release steam after 15 minutes.
  6. Cooling:
    • Let the loaves cool on a rack. Once completely cooled, package.

Note: For longer freshness, it is recommended to package in breathable bags.

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