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BIO Vineyard Peak without sprinkling

The BIO Weinbergspitz Recipe combines ancient grains, malt, and seeds into an aromatic roll - perfect for the modern, professional bakery.

vegan vegetarian lactose-free nut-free peanut-free egg-free soy-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking buffet-suitable portionable

BIO Vineyard Peak without sprinkling

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  • Organic sunflower seeds
    Organic sunflower seeds 70.010
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    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.
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    Benefits
    • peeled
    • gluten free
    Fields of Application
    • Muesli mixes
    • bakery products
    • snacks
    • spreads
    • specialties
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  • Organic linseed brown whole
    Organic linseed brown whole 70.034
    40 g
    Organic linseed brown whole
    Organic linseed brown whole 70.034
    Linseed from controlled organic farming. Ripe linseed (lini semen) contains up to 19 percent indigestible mucilage, which is stored on the outer skin of the seed coat. Qualities are processed in the best possible way and specially separated for linseed oil pressing.
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    Benefits
    • good swelling properties
    • contains important mucilage, linamarin, protein, lecithin, vitamins
    Fields of Application
    • Baked goods
    • health food
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  • Organic yeast powder active
    Organic yeast powder active 90.014
    10 g
    Organic yeast powder active
    Organic yeast powder active 90.014
    Yeast strains of the baker's yeast fungus or scientifically Saccharomyces cerevisiae (synonym: baker's yeast, in Austria: "Germ") are cultivated in a nutrient solution produced on a purely organic basis from certified organic grain, clean spring water and enzymes and gently dried.
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    • dry, easy to store, always available
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    • Baked goods
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  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    22 g
    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.
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    Benefits
    • organic certified, clear declaration
    • no iodine added
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    • Universal flavouring
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  • BIO-Weizenmehl Type 700
    800 g
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    40 g
  • BIO-Gerstemalz gemahlen
    20 g
  • Weinviertler spring water
    700 ml

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Recipe Note

The combination of emmer, wheat germ, malts, and seeds provides an extraordinary aroma and a moist crumb. The ingredients offer maximum flexibility for innovative bakeries.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

This recipe combines ancient grains, malts, and seeds for a unique, aroma-intensive roll with long-lasting freshness and excellent scalability for professional production.

Preparation of BIO Vineyard Peak without topping for 30 pieces (approx. 80 g each)

  1. Prepare the pre-dough: Mix 500 g of BIO-Wheat Flour Type 700 with 10 g of BIO-Yeast Powder Germ active and 400 ml of Weinviertler spring water, let it rise for 30 minutes at 25 °C.
  2. Knead the main dough: Combine the pre-dough with 300 g of BIO-Wheat Flour Type 700, 200 g of BIO-Emmer Wholemeal Flour, 100 g of BIO-Wheat Germ, 80 g of BIO-Sunflower Seeds, 40 g of BIO-Brown Flax Seeds, 40 g of BIO-Rye Malt Ground, 20 g of BIO-Barley Malt Ground, 22 g of BIO-Salt, non-iodized (Atlantic Sea Salt) and 300 ml of Weinviertler spring water. Knead slowly for 10 minutes, then quickly for 5 minutes.
  3. Dough rest: Let the dough rest covered for 45 minutes at 24–26 °C, stretch and fold once after 20 minutes.
  4. Portion and shape: Divide the dough into 30 pieces of approx. 80 g each, round and place on baking trays. No topping.
  5. Final proofing: Let it rise for 60 minutes at 28 °C and 75% humidity.
  6. Baking: Inject with steam at 230 °C, bake for 10 minutes, then release steam and finish baking for another 15 minutes at 200 °C. Let it cool down and pack.

Tip: For longer freshness, BIO-Rye Malt Extract liquid can optionally be used.

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