VI/7279/96 Rev. 1 (PPQPP\DE\0204.wpd) VI.B.I.4 COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Article 5 ( ) Article 17 (X) PDO ( ) PGI ( X ) National application No:______ 1. Responsible department in the Member State: Bundesministerium der Justiz Postfach 53170 Bonn Tel.: 02 28/58-0 Fax: 02 28/58 45 25 2. Applicant group: Verein zum Schutz der Herkunftsbezeichnung Aachener Printen e.V. Heinrichsallee 72 52062 Aachen Tel.: 0241/50 90 60 Fax: 0241/50 90 80 Composition: Producer/processor (X) other ( ) 3. Name of product: ‘Aachener Printen’ 4. Type of product: (See list) Bread, pastry, cakes 5. Description of product: Summary of requirements under Article 4(2) a) Name: See 3 b) Description: ‘Aachener Printen’ are hard and crunchy or soft and moist brown gingerbread biscuits. They are usually rectangular, but are also commonly made into round or decorative shapes. Characteristic of the product is the sensory – i.e. clearly discernible to the senses – use of crumbs of undissolved brown sugar candy, and the use of spices typical of the Aachen region. c) Geographical area: The city of Aachen, according to its current borders, and the town of Würselen, as enlarged on 1 January 1972 to include the present districts and formerly independent municipalities of Bardenberg, Broichweiden, Alsdorf, Baesweiler, Stolberg, Eschweiler and Roetgen. d) Proof of origin: According to tradition, ‘Aachener Printen’, which centuries ago were naturally referred to by a different name, were originally served as a bread for pilgrims. In the Middle Ages, people would come in their droves from all over Europe VI/7279/96 Rev. 1 (PPQPP\DE\0204.wpd) to make the pilgrimage to the shrines at Aachen. The town had to find a way of providing enough food for the masses that would assemble there. For this reason, Aachen bakers are said to have created a biscuit which would provide pilgrims with a durable foodstuff which was as tasty as it was nutritious, to take with them on their journey. Legend has it that this is how the ‘Aachener Printen’ came into being. In any case, there is proof that due to their special and consistently high quality, ‘Aachener Printen’ have enjoyed an excellent reputation both nationally and internationally for over 300 years now, a reputation which is associated with their place of origin, Aachen. e) Method of production: ‘Aachener Printen’ are a variety of brown gingerbread biscuit, made using spices typical to the geographical region. They are produced on a small or industrial scale according to a production method which has been handed down through the generations, which involves baking at specific temperatures. For every 100 kg of cereal flour, they contain at least 80 kg of sugar, calculated as dry matter. No raw sugar is used. For spiced gingerbread biscuits, part of the sugar is occasionally replaced by beet syrup. Almond and/or hazelnut and/or walnut kernels only are used as an oilseed in the dough and/or to garnish the outer coating. When processing the oilseeds, they are primarily used whole or chopped and are generally set into the outer coating. Biscuits shaped into figures are also decorated with whole or half oilseeds. f) Link with geographical area: The quality and reputation of ‘Aachener Printen’ are linked to the history and tradition of their production in Aachen, which dates back over 300 years. g) Inspection body: Name: Landesamt für Ernährungswirtschaft und Jagd Nordrhein-Westfalen Postfach 30 06 51 40406 Düsseldorf Tel.: 0211/45 86 500 Fax: 0211/45 86 501 h) Labelling: The designation ‘protected geographical indication’ should be used. i) National requirements (if any): Guidelines from the German Food Code (Deutsches Lebensmittelbuch) for fine bakery products. TO BE COMPLETED BY THE COMMISSION EC No: 6/DE/1095/26.01.94 Date of receipt of full application by EC: .