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Of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2018/C 19/11)

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Of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2018/C 19/11) C 19/28 EN Official Journal of the European Union 19.1.2018 Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2018/C 19/11) This publication confers the right to oppose the amendment application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1). APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘BRATISLAVSKÝ ROŽOK’/‘PRESSBURGER KIPFEL’/‘POZSONYI KIFLI’ EU No: TSG-SK-02120 — 15.2.2016 1. Applicant group and legitimate interest Name of the group: Craft Bakers and Confectioners of the Western Region of Slovakia Address: M.R. Štefánika 10 902 01 Pezinok SLOVENSKO/SLOVAKIA Tel. +421 336413314 E-mail: [email protected] The group applying for the amendment is the same group that submitted the application for registration of ‘Bratislavský rožok’/‘Pressburger Kipfel’/‘Pozsonyi kifli’. 2. Member State or Third Country Slovakia 3. Heading in the product specification affected by the amendment — Product name — Product description — Method of production — Other (to be specified) Amendment of applicant group's contact details Amendment regarding reservation of name Amendment of contact details for body certifying compliance with product specification Amendment of minimum requirements and procedures for verifying specific character 4. Type of amendment(s) — Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 5. Amendment(s) 1. Amendment of applicant group's contact details The e-mail address for the applicant group is being amended from [email protected] to [email protected] (1) OJ L 343, 14.12.2012, p. 1. 19.1.2018 EN Official Journal of the European Union C 19/29 2. Product name We are removing the German ‘Pressburger Kipfel’ from the registered name of the product ‘Bratislavský rožok’/ ‘Pressburger Kipfel’/‘Pozsonyi kifli’ because that is not the name used in Austria or in Germany for this type of product. The name most commonly used in Austria and Germany is Pressburger Beugel. The new product name to be registered is ‘Bratislavský rožok’/‘Pozsonyi kifli’. We have reflected this change of name throughout the specification. The option ‘Registration with reservation of the name’ is selected instead of ‘Registration without reservation of the name’. This is because of Article 25(2) of Regulation (EU) No 1151/2012. The Slovak Republic and Hungary are both interested in maintaining the registration of the product name ‘BRATISLAVSKÝ ROŽOK’/‘POZSONYI KIFLI’ in the Register of protected designations. 3. Product description In the product description we are amending the product weight from 40-60 g, as originally stated, to 40-70 g. This amendment is based on a reciprocal agreement with Hungary, where bakers also make the product with a weight of 70 g. We propose that the following details be deleted from the product description: ‘Chemical properties of the finished product — fat content in dry matter — min. 20 %; — sugar content in dry matter — min. 12 %.’ The reason for this is that the fat content is specified in point 3.6 and sugar in dry matter is not necessary as an indicator. 4. Method of production We propose that the tables giving the recipe for 1 000 products weighing 50-55 g be deleted from the description of the production method for the agricultural product or foodstuff and that the recipe be replaced by the following text: ‘The main raw materials used to make the dough are: wheat flour, fat (table margarine, puff-pastry margarine, butter, lard, etc.), sugar, salt, yeast (0,5-1 % of the flour), eggs, powdered milk, vanilla or vanillin sugar, lemon peel or dried lemon peel, and water; cinnamon sugar may also be used. The dough must have a fat-to-flour ratio of at least 30 %. The walnut filling is usually made by adding granulated sugar (or honey), sweet breadcrumbs, vanilla or vanillin sugar and cinnamon sugar to chopped walnuts and mixing them together with hot water or milk. The poppyseed filling is usually made by adding granulated sugar (or honey), sweet breadcrumbs and vanilla or vanillin sugar to ground poppyseed and mixing them together with hot water or milk. Jam (plum or apricot) or raisins may be added to the filling to improve its flavour.’ The reason for this amendment is that different producers in Slovakia and Hungary use different proportions of individual raw materials and the recipe is not specific to the product. The final product is specific to the individual bakers and confectioners. It is not necessary to specify the quantities of individual ingredients, as the minimum parameters of the final product are checked. We therefore propose that the recipe be replaced by the following text, which reflects the raw materials used and enables producers (including those outside Slovakia) to use raw materials that are available, commonly used, and expected by consumers in the region concerned and are in accordance with traditional recipes differing slightly from region to region. C 19/30 EN Official Journal of the European Union 19.1.2018 Where reference is made in the product description to ‘vanillin sugar’, we are replacing this with ‘vanilla or vanillin sugar’. This is because vanillin sugar is now more commonly used than vanilla sugar. This amendment does not affect the final product. It has been made throughout the specification. In the Slovak text of the production method, we are replacing the word ‘žemle’ by ‘klonky’, as this is the technical term. We propose that the words ‘narrowing in diameter’ be replaced by ‘tapering’ in the product description. The purpose of this to achieve greater clarity by using the technical term. In the second paragraph relating to the production method, we propose that the words ‘(the volume of liquid equating to 35-40 % of the amount of poppyseed)’ be inserted at the end of the sentence that reads ‘The poppyseed filling is prepared using hot water’; the purpose of this is to specify the amount of liquid used in the recipe and to maintain quality. We are replacing the sentence ‘A maximum of 10 % by weight of the chopped walnut kernels or poppyseed may be replaced by sweet breadcrumbs’ with the following: ‘Up to 10 % by weight of the chopped walnuts or ground poppyseed in the filling may be replaced by sweet breadcrumbs’ . The purpose of this is to ensure quality and to specify the quantity of breadcrumbs to be used. The baking temperature and baking time need to be adjusted to take account of the amendment regarding product size under 3.5, and of the different types of oven. It is proposed that the temperature be changed to 170-220 °C, and the baking time to 15-20 minutes for products weighing 50-70 g. This amendment is designed to encompass the baking temperatures for different types of oven and to cover the increase in maximum product weight from 60 g to 70 g. With regard to labelling, we propose that the following sentence be added: ‘The font size of the logo must be no less than 15 mm’, as this is a statutory requirement which producers overlook. In relation to the method and place of sale, we are adding the following sentence: ‘For non-prepacked products, the ZTŠ (TSG) logo may appear on a price marker close to the product name, or on an information panel close to the products.’ This is for the sake of clarity when the products are sold loose. We are amending the wording used in relation to storage by deleting the words ‘It is stored at a temperature of up to +10 °C’ and replacing them with the following: ‘Storage: at room temperature. Depending on the amount of yeast used, the product keeps for 3-10 days.’ The reason for this is that there was no justification for the existing requirement, which lowered the quality of the products sold; it was frequently not complied with and caused problems for producers owing to the product's high fat content. The requirement regarding the storage temperature was included in the original specification only because these products were classified as pastrycook's products. 5. Specificity of the agricultural product or foodstuff We are adding the following to the fifth indent: ‘It must not be produced as a frozen par-baked semi-finished product which is then defrosted and finished in the oven; it must always be baked fresh.’ The reason for this is that the product must be fresh and made according to a traditional recipe; it was never frozen or par-baked in the past. 19.1.2018 EN Official Journal of the European Union C 19/31 In the sixth indent, we are amending the wording relating to brushing with egg before baking, the words ‘usually twice’ being deleted. This is to allow producers freedom to decide on the sort of marbling they want — there is no need to be prescriptive in this regard. This amendment does not affect the final product. 6. Minimum requirements and procedures to check the specific character We are adding the following to the first sentence: ‘it must have a fat-to-flour ratio of at least 30 %.’ The reason for this is consistency with points 3.6 and 3.7 of the product specification. We are deleting the reference to ‘chemical and microbiological requirements’, leaving only physical requirements.
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