Bio-Planet combines organic with artisanship and tradition
Organic food is about more than just organic ingredients. The organic bread we sell at our expert Bio-Planet for example. It is 100% organic, indeed, but also made with respect for age-old traditions. Or, pure taste with a small ecological footprint.
The best base material
Bio-Planet works with three bakers, one of which is De Trog in Ypres. He supplies about half the bread. This modern bakery of driving force and master baker Hendrik Durnez produces a vast range of organic bread and breakfast rolls with 90 co-workers.
"Bread is no average product to me" says Hendrik. "We select only the best, organic material and process it in the most original and honest form to delicious bread. We work with local base material and thus reduce our ecological footprint."
Homemade natural leaven
De Trog uses mainly wheat that is ground on slowly grinding millstones. They grind the complete grain so that all nutrients are maintained. The basis for the bread is homemade natural leaven. It provides flavour, structure and preservation and makes chemical flour treatment agents superfluous. The natural leaven is made of the 'mother dough' that is more than 40 years old and cherished by Hendrik like a child. The older the dough, the more flavours it releases and the tastier the bread.
Important ingredients in traditional organic bread are time and manual work. Time for slow kneading, for longer rest and raising times and for the natural fermentation process. The longer process (12 to 24 hours) gives all flavours time to develop and helps to keep the bread longer. The bakers at De Trog still do a lot of manual work: weigh the ingredients, shape the loaves, apply decoration, put the products in the oven, pack them, etc. That too gives each loaf a unique character.
With this initiative, we contribute to the following Sustainable Development Goals of the United Nations.