# Official Journal C 363/2012

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2012.363.eng |
| --- | --- |
| Official Journal
  of the European Union | C 363 |
| | |
| English edition | Information and Notices | Volume 5523 November 2012 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2012.363.eng

Official Journal

of the European Union

C 363

English edition

Information and Notices

Volume 5523 November 2012

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| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2012/C 363/01 | Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  ) | 1 |
| 2012/C 363/02 | State aids — Decisions to propose appropriate measures pursuant to Article 108(1) of the TFEU where the Member State concerned has accepted those measures (
  2
  ) | 3 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 363/01

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  )

1

1

2012/C 363/02

State aids — Decisions to propose appropriate measures pursuant to Article 108(1) of the TFEU where the Member State concerned has accepted those measures (
  2
  )

2

3

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2012/C 363/03 | Draft amending budget No 5 of the European Union for the financial year 2012 — Council Position | 4 |
| | European Commission |
| 2012/C 363/04 | Euro exchange rates | 5 |
| 2012/C 363/05 | Commission communication in the framework of the implementation of Directive 2011/65/EU of the European Parliament and of the Council on the restriction of the use of certain hazardous substances in electrical and electronic equipment(Publication of titles and references of harmonised standards under the directive)
   (
  2
  ) | 6 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2012/C 363/03

Draft amending budget No 5 of the European Union for the financial year 2012 — Council Position

4

European Commission

2012/C 363/04

Euro exchange rates

5

2012/C 363/05

Commission communication in the framework of the implementation of Directive 2011/65/EU of the European Parliament and of the Council on the restriction of the use of certain hazardous substances in electrical and electronic equipment(Publication of titles and references of harmonised standards under the directive)
   (
  2
  )

(Publication of titles and references of harmonised standards under the directive)

2

6

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2012/C 363/06 | Publication of an application for registration pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed | 8 |
| 2012/C 363/07 | Notice concerning a request under Article 30 of Directive 2004/17/EC: extension of deadline — Request from a contracting entity | 15 |

V   Announcements

OTHER ACTS

European Commission

2012/C 363/06

Publication of an application for registration pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed

8

2012/C 363/07

Notice concerning a request under Article 30 of Directive 2004/17/EC: extension of deadline — Request from a contracting entity

15

| | |
| --- | --- |
| | (1)   Text with EEA relevance, except for products falling under Annex I to the Treaty |
| | (2)   Text with EEA relevance |

---

(1)   Text with EEA relevance, except for products falling under Annex I to the Treaty

1

(2)   Text with EEA relevance

2

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 23.11.2012 | EN | Official Journal of the European Union | C 363/1 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/1

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Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance, except for products falling under Annex I to the Treaty)

2012/C 363/01

| Date of adoption of the decision | 31.7.2012 |
| --- | --- |
| Reference number of State Aid | SA.33508 (11/N) |
| Member State | Denmark |
| Region | — | — |
| Title (and/or name of the beneficiary) | Godtgørelse af spildevandsafgift/sukkerproduktion |
| Legal basis | Bekendtgørelse af lov om afgift af spildevand, lovbekendtgørelse nr. 636 af 21. august 1998.
  § 6 i Lov om ændring af momsloven og forskellige andre love (i spildevandsafgiftslovens § 11, stk. 1, ændres »97 pct.« til: »80 pct.«), lov nr. 524 af 17. juni 2008.
  § 1 i Lov om ændring af lov om afgift af spildevand og forskellige andre love (forhøjelse af spildevandsafgiften mv.), lov nr. 522 af 12. juni 2009. |
| Type of measure | Scheme | Nordic Sugar A/S |
| Objective | Environmental protection |
| Form of aid | Tax rate reduction |
| Budget | | Overall budget: DKK 17 million |

Date of adoption of the decision

31.7.2012

Reference number of State Aid

SA.33508 (11/N)

Member State

Denmark

Region

—

—

Title (and/or name of the beneficiary)

Godtgørelse af spildevandsafgift/sukkerproduktion

Legal basis

Bekendtgørelse af lov om afgift af spildevand, lovbekendtgørelse nr. 636 af 21. august 1998.

§ 6 i Lov om ændring af momsloven og forskellige andre love (i spildevandsafgiftslovens § 11, stk. 1, ændres »97 pct.« til: »80 pct.«), lov nr. 524 af 17. juni 2008.

§ 1 i Lov om ændring af lov om afgift af spildevand og forskellige andre love (forhøjelse af spildevandsafgiften mv.), lov nr. 522 af 12. juni 2009.

Type of measure

Scheme

Nordic Sugar A/S

Objective

Environmental protection

Form of aid

Tax rate reduction

Budget

Overall budget: DKK 17 million

| | Annual budget: DKK 1,70 million |
| --- | --- |

Annual budget: DKK 1,70 million

Intensity

80 %

Duration (period)

Until 31.12.2021

Economic sectors

Manufacture of sugar

Name and address of the granting authority

| SKAT |
| --- |
| Østbanegade 123 |
| 2860 |
| DANMARK |

SKAT

Østbanegade 123

2860

DANMARK

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

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| 23.11.2012 | EN | Official Journal of the European Union | C 363/3 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/3

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State aids — Decisions to propose appropriate measures pursuant to Article 108(1) of the TFEU where the Member State concerned has accepted those measures

(Text with EEA relevance)

2012/C 363/02

| Date of adoption of the decision | 25.7.2012 |
| --- | --- |
| Reference number of the aid | SA.18879 (E 6/06) |
| Member State | Ireland |
| Region | — |
| Title (and/or name of the beneficiary) | Unlimited guarantee in favour of the Voluntary Health Insurance Board (the VHI) |
| Legal basis | Voluntary Health Insurance Act 1957 |
| Type of measure | Individual aid |
| Objective | Insurance |
| Form of aid | Guarantee |
| Budget | — |
| Intensity | — |
| Duration (period) | Until 31.12.2013 |
| Economic sectors | Service activities |
| Name and address of the granting authority | Irish Government |
| Hawkins Street |
| Dublin 2 |
| IRELAND |
| http://www.dohc.ie |

Date of adoption of the decision

25.7.2012

Reference number of the aid

SA.18879 (E 6/06)

Member State

Ireland

Region

—

Title (and/or name of the beneficiary)

Unlimited guarantee in favour of the Voluntary Health Insurance Board (the VHI)

Legal basis

Voluntary Health Insurance Act 1957

Type of measure

Individual aid

Objective

Insurance

Form of aid

Guarantee

Budget

—

Intensity

—

Duration (period)

Until 31.12.2013

Economic sectors

Service activities

Name and address of the granting authority

Irish Government

Hawkins Street

Dublin 2

IRELAND

http://www.dohc.ie

Other information

Acceptance by Ireland of the proposal for appropriate measures made by the Commission in accordance with Article 108(1) of the TFEU and Articles 18 and 19 of Regulation (EC) No 659/1999 (1)

The Commission decided to propose appropriate measures to Ireland in relation to the unlimited guarantee in favour of the Voluntary Health Insurance Board (VHI). Ireland gave its explicit and unconditional agreement to the proposed appropriate measures in writing.

Pursuant to Article 19(1) of Regulation (EC) No 659/1999, the Commission hereby takes note of the unconditional and explicit agreement of Ireland to the appropriate measures which it has proposed.

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

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(1)  Council Regulation (EC) No 659/1999 of 22 March 1999 laying down detailed rules for the application of Article 93 (now Article 88) of the EC Treaty, OJ L 83, 27.3.1999, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 23.11.2012 | EN | Official Journal of the European Union | C 363/4 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/4

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Draft amending budget No 5 of the European Union for the financial year 2012 — Council Position

2012/C 363/03

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 314 thereof, in conjunction with the Treaty establishing the European Atomic and Energy Community, and in particular Article 106a thereof,

Having regard to Council Regulation (EC, Euratom) No 1605/2002 of 25 June 2002 on the Financial Regulation applicable to the general budget of the European Communities (1), as last amended by Regulation (EU, Euratom) No 1081/2010 of the European Parliament and of the Council of 24 November 2010 (2), and in particular Article 37 thereof,

Whereas:

| — | the Union’s budget for the financial year 2012 was definitively adopted on 1 December 2011 (3), |
| --- | --- |

—

the Union’s budget for the financial year 2012 was definitively adopted on 1 December 2011 (3),

| — | on 19 September 2012, the Commission submitted a proposal containing draft amending budget No 5 to the general budget for the financial year 2012, |
| --- | --- |

—

on 19 September 2012, the Commission submitted a proposal containing draft amending budget No 5 to the general budget for the financial year 2012,

HAS DECIDED AS FOLLOWS:

Sole Article

The Council’s position on draft amending budget No 5 of the European Union for the financial year 2012 was adopted on 20 November 2012.

The full text can be accessed for consultation or downloading on the Council’s website: http://www.consilium.europa.eu/

Done at Brussels, 20 November 2012.

For the Council

The President

A. D. MAVROYIANNIS

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(1)  OJ L 248, 16.9.2002, p. 1, with corrigenda in OJ L 25, 30.1.2003, p. 43 and in OJ L 99, 14.4.2007, p. 18.

1

(2)  OJ L 311, 26.11.2010, p. 9.

2

(3)  OJ L 56, 29.2.2012, with corrigendum in OJ L 79, 19.3.2012.

3

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European Commission

| 23.11.2012 | EN | Official Journal of the European Union | C 363/5 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/5

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Euro exchange rates (1)

22 November 2012

2012/C 363/04

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2893 |
| JPY | Japanese yen | 106,42 |
| DKK | Danish krone | 7,4577 |
| GBP | Pound sterling | 0,80770 |
| SEK | Swedish krona | 8,6065 |
| CHF | Swiss franc | 1,2045 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,3250 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,422 |
| HUF | Hungarian forint | 279,06 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,6962 |
| PLN | Polish zloty | 4,1092 |
| RON | Romanian leu | 4,5323 |
| TRY | Turkish lira | 2,3194 |
| AUD | Australian dollar | 1,2420 |
| CAD | Canadian dollar | 1,2841 |
| HKD | Hong Kong dollar | 9,9934 |
| NZD | New Zealand dollar | 1,5809 |
| SGD | Singapore dollar | 1,5795 |
| KRW | South Korean won | 1 399,76 |
| ZAR | South African rand | 11,5363 |
| CNY | Chinese yuan renminbi | 8,0349 |
| HRK | Croatian kuna | 7,5535 |
| IDR | Indonesian rupiah | 12 423,85 |
| MYR | Malaysian ringgit | 3,9465 |
| PHP | Philippine peso | 53,012 |
| RUB | Russian rouble | 40,1520 |
| THB | Thai baht | 39,582 |
| BRL | Brazilian real | 2,6959 |
| MXN | Mexican peso | 16,7523 |
| INR | Indian rupee | 71,0958 |

Currency

Exchange rate

USD

US dollar

1,2893

JPY

Japanese yen

106,42

DKK

Danish krone

7,4577

GBP

Pound sterling

0,80770

SEK

Swedish krona

8,6065

CHF

Swiss franc

1,2045

ISK

Iceland króna

NOK

Norwegian krone

7,3250

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,422

HUF

Hungarian forint

279,06

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,6962

PLN

Polish zloty

4,1092

RON

Romanian leu

4,5323

TRY

Turkish lira

2,3194

AUD

Australian dollar

1,2420

CAD

Canadian dollar

1,2841

HKD

Hong Kong dollar

9,9934

NZD

New Zealand dollar

1,5809

SGD

Singapore dollar

1,5795

KRW

South Korean won

1 399,76

ZAR

South African rand

11,5363

CNY

Chinese yuan renminbi

8,0349

HRK

Croatian kuna

7,5535

IDR

Indonesian rupiah

12 423,85

MYR

Malaysian ringgit

3,9465

PHP

Philippine peso

53,012

RUB

Russian rouble

40,1520

THB

Thai baht

39,582

BRL

Brazilian real

2,6959

MXN

Mexican peso

16,7523

INR

Indian rupee

71,0958

---

(1)  Source: reference exchange rate published by the ECB.

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| 23.11.2012 | EN | Official Journal of the European Union | C 363/6 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/6

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Commission communication in the framework of the implementation of Directive 2011/65/EU of the European Parliament and of the Council on the restriction of the use of certain hazardous substances in electrical and electronic equipment

(Text with EEA relevance)

(Publication of titles and references of harmonised standards under the directive)

2012/C 363/05

| ESO (1) | Reference and title of the harmonised standard (and reference document) | Reference of superseded standard | Date of cessation of presumption of conformity of superseded standard
  Note 1 |
| --- | --- | --- | --- |
| (1) | (2) | (3) | (4) |
| Cenelec | EN 50581:2012
  Technical documentation for the assessment of electrical and electronic products with respect to the restriction of hazardous substances | | |

ESO (1)

Reference and title of the harmonised standard (and reference document)

Reference of superseded standard

Date of cessation of presumption of conformity of superseded standard

Note 1

(1)

(2)

(3)

(4)

Cenelec

EN 50581:2012

Technical documentation for the assessment of electrical and electronic products with respect to the restriction of hazardous substances

| Note 1: | Generally, the date of cessation of presumption of conformity will be the date of withdrawal (‘dow’), set by the European Standardisation Organisation, but attention of users of these standards is drawn to the fact that in certain exceptional cases this can be otherwise. |
| --- | --- |

Note 1:

Generally, the date of cessation of presumption of conformity will be the date of withdrawal (‘dow’), set by the European Standardisation Organisation, but attention of users of these standards is drawn to the fact that in certain exceptional cases this can be otherwise.

| Note 2.1: | The new (or amended) standard has the same scope as the superseded standard. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive. |
| --- | --- |

Note 2.1:

The new (or amended) standard has the same scope as the superseded standard. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive.

| Note 2.2: | The new standard has a broader scope than the superseded standard. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive. |
| --- | --- |

Note 2.2:

The new standard has a broader scope than the superseded standard. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive.

| Note 2.3: | The new standard has a narrower scope than the superseded standard. On the date stated, the (partially) superseded standard ceases to give presumption of conformity with the essential requirements of the directive for those products that fall within the scope of the new standard. Presumption of conformity with the essential requirements of the directive for products that still fall within the scope of the (partially) superseded standard, but that do not fall within the scope of the new standard, is unaffected. |
| --- | --- |

Note 2.3:

The new standard has a narrower scope than the superseded standard. On the date stated, the (partially) superseded standard ceases to give presumption of conformity with the essential requirements of the directive for those products that fall within the scope of the new standard. Presumption of conformity with the essential requirements of the directive for products that still fall within the scope of the (partially) superseded standard, but that do not fall within the scope of the new standard, is unaffected.

| Note 3: | In case of amendments, the referenced standard is EN CCCCC:YYYY, its previous amendments, if any, and the new, quoted amendment. The superseded standard therefore consists of EN CCCCC:YYYY and its previous amendments, if any, but without the new quoted amendment. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive. |
| --- | --- |

Note 3:

In case of amendments, the referenced standard is EN CCCCC:YYYY, its previous amendments, if any, and the new, quoted amendment. The superseded standard therefore consists of EN CCCCC:YYYY and its previous amendments, if any, but without the new quoted amendment. On the date stated, the superseded standard ceases to give presumption of conformity with the essential requirements of the directive.

NOTE:

| — | Any information concerning the availability of the standards can be obtained either from the European Standardisation Organisations or from the national standardisation bodies of which the list is annexed to the Directive 98/34/EC of the European Parliament and of the Council amended by the Directive 98/48/EC. |
| --- | --- |

—

Any information concerning the availability of the standards can be obtained either from the European Standardisation Organisations or from the national standardisation bodies of which the list is annexed to the Directive 98/34/EC of the European Parliament and of the Council amended by the Directive 98/48/EC.

| — | Harmonised standards are adopted by the European Standardisation Organisations in English (CEN and Cenelec also publish in French and German). Subsequently, the titles of the harmonised standards are translated into all other required official languages of the European Union by the National Standards Bodies. The European Commission is not responsible for the correctness of the titles which have been presented for publication in the Official Journal. |
| --- | --- |

—

Harmonised standards are adopted by the European Standardisation Organisations in English (CEN and Cenelec also publish in French and German). Subsequently, the titles of the harmonised standards are translated into all other required official languages of the European Union by the National Standards Bodies. The European Commission is not responsible for the correctness of the titles which have been presented for publication in the Official Journal.

| — | Publication of the references in the Official Journal of the European Union does not imply that the standards are available in all the Community languages. |
| --- | --- |

—

Publication of the references in the Official Journal of the European Union does not imply that the standards are available in all the Community languages.

| — | This list replaces all the previous lists published in the Official Journal of the European Union. The Commission ensures the updating of this list. |
| --- | --- |

—

This list replaces all the previous lists published in the Official Journal of the European Union. The Commission ensures the updating of this list.

| — | More information about harmonised standards on the Internet at:
  http://ec.europa.eu/enterprise/policies/european-standards/harmonised-standards/index_en.htm |
| --- | --- |

—

More information about harmonised standards on the Internet at:

http://ec.europa.eu/enterprise/policies/european-standards/harmonised-standards/index_en.htm

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(1)  ESO: European Standards Organisation:

| — | CEN: Avenue Marnix 17, 1000 Bruxelles/Brussel, BELGIQUE/BELGIË, tel. +32 25500811, fax +32 25500819 (http://www.cen.eu). |
| --- | --- |

—

CEN: Avenue Marnix 17, 1000 Bruxelles/Brussel, BELGIQUE/BELGIË, tel. +32 25500811, fax +32 25500819 (http://www.cen.eu).

| — | Cenelec: Avenue Marnix 17, 1000 Bruxelles/Brussel, BELGIQUE/BELGIË, tel. +32 25196871, fax +32 25196919 (http://www.cenelec.eu). |
| --- | --- |

—

Cenelec: Avenue Marnix 17, 1000 Bruxelles/Brussel, BELGIQUE/BELGIË, tel. +32 25196871, fax +32 25196919 (http://www.cenelec.eu).

| — | ETSI: 650 route des Lucioles, 06921 Sophia Antipolis, FRANCE, tel. +33 492944200, fax +33 493654716 (http://www.etsi.eu). |
| --- | --- |

—

ETSI: 650 route des Lucioles, 06921 Sophia Antipolis, FRANCE, tel. +33 492944200, fax +33 493654716 (http://www.etsi.eu).

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V Announcements

OTHER ACTS

European Commission

| 23.11.2012 | EN | Official Journal of the European Union | C 363/8 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/8

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Publication of an application for registration pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed

2012/C 363/06

This publication confers the right to object to the application pursuant to Article 9 of Council Regulation (EC) No 509/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

‘BASTERDSUIKER’/‘BASTERDSUICKER’/‘BASTERDSUIJCKER’/‘BASTERDSUIJKER’/‘BASTERD’/‘BASTARDSUIKER’/‘BASTARDSUICKER’/‘BASTARDSUIJCKER’/‘BASTARDSUIJKER’/‘BASTARD’/‘BASTERT’/‘BASTERTSUIKER’

EC No: NL-TSG-0007-0901-12.10.2011

1.   Name and address of the applicant group:

| Name: | Suikerstichting Nederland |
| --- | --- |
| Address: | Amsterdamsestraatweg 39a |
| 3744 MA Baarn |
| NEDERLAND |

Name:

Suikerstichting Nederland

Address:

Amsterdamsestraatweg 39a

3744 MA Baarn

NEDERLAND

Tel.

+31 355433455

Fax

+31 355426626

E-mail:

info@suikerstichting.nl

2.   Member State or Third Country:

The Netherlands

3.   Product specification:

3.1.   Name(s) to be registered (Article 2 of Regulation (EC) No 1216/2007):

‘Basterdsuiker’/‘Basterdsuicker’/‘Basterdsuijcker’/‘Basterdsuijker’/‘Basterd’/‘Bastardsuiker’/‘Bastardsuicker’/‘Bastardsuijcker’/‘Bastardsuijker’/‘Bastard’/‘Bastert’/‘Bastertsuiker’

When the product is placed on the market, the name is shown on the label in Dutch. In other official languages the label may read ‘produced in the traditional Dutch manner’.

3.2.   Whether the name:

| ☒ | is specific in itself |
| --- | --- |
|  | expresses the specific character of the agricultural product or foodstuff |

☒

is specific in itself



expresses the specific character of the agricultural product or foodstuff

The product has had this name from time immemorial. ‘Basterdsuiker’ used to be a by-product — a bastard grade — of white sugar. As the 1924 Sugar Act states, ‘Basterd is a by-product of the refineries, i.e. of the crystallisation of the syrup produced during the formation of the loaves.’ There are no other products of the same name or similar products with a similar-sounding name.

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006:

| ☒ | Registration with reservation of the name |
| --- | --- |
|  | Registration without reservation of the name |

☒

Registration with reservation of the name



Registration without reservation of the name

3.4.   Type of product:

| Class 2.3. | Confectionery, bread, pastry, cakes, biscuits and other bakers’ wares |
| --- | --- |

Class 2.3.

Confectionery, bread, pastry, cakes, biscuits and other bakers’ wares

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007):

‘Basterdsuiker’ consists of pale to dark solid granules (crystals) which have a sweet taste (see also 3.7) and a very sweet odour. Depending on the type of ‘Basterdsuiker’, its taste and odour are more or less caramel-like. The low moisture content of the product means that it is relatively dry and has a comparatively long shelf-life. Invert sugar is always added to ‘Basterdsuiker’, sometimes in combination with sugar syrup and/or caramel, giving the product the following specific characteristics:

Physical characteristics

Fine granulated sugar forms the basis for ‘Basterdsuiker’.

Granulated sugar granules can range from fine to coarse, depending on the crystallisation time. Sieves are used to ensure the correct granule size. Only fine sugar with a specific granule size is suitable for making ‘Basterdsuiker’:

| | Granule size |
| --- | --- |
| White ‘Basterdsuiker’ | 0,2-0,4 mm |
| Pale/yellow ‘Basterdsuiker’ | 0,2-0,4 mm |
| Dark/brown ‘Basterdsuiker’ | 0,5-0,9 mm |

Granule size

White ‘Basterdsuiker’

0,2-0,4 mm

Pale/yellow ‘Basterdsuiker’

0,2-0,4 mm

Dark/brown ‘Basterdsuiker’

0,5-0,9 mm

‘Basterdsuiker’ has a loose, crumbly structure due to its higher moisture content (owing to the presence of invert sugar).

Chemical properties

As a result of its fine granule size, ‘Basterdsuiker’ is highly soluble and therefore has unique baking properties. The sugar (sucrose) content of ‘Basterdsuiker’ should be at least 90 % of the dry matter content.

Invert sugar syrup, which is made from granulated sugar, is also added. The sucrose is hydrolysed by acids or enzymes, and glucose and fructose molecules (invert sugar) are produced.

The invert sugar content of the end-product should be at least 0,5 %, which means that the moisture content (at least 0,5 % but not more than 2 %) is also higher than that of granulated sugar.

The ash content of ‘Basterdsuiker’ may not exceed 2,5 % in dry matter.

Organoleptic characteristics

‘Basterdsuiker’ is slightly less sweet than granulated sugar, as it has a lower sucrose content (at least 90 % of the dry matter content). However, it does not taste any less sweet, because it is rapidly soluble and contains invert sugar syrup. The fructose and glucose (invert sugar) contained in ‘Basterdsuiker’ give it a sweet taste which has a different flavour profile because the sweetness develops more rapidly (it is tasted more quickly) and gains in intensity more quickly, which means that it does not linger as long as that of normal granulated sugar.

Certain types of ‘Basterdsuiker’ (namely pale/yellow and dark/brown ‘Basterdsuiker’) have a caramel-like taste. The small quantity of sugar syrup contained in dark/brown ‘Basterdsuiker’ gives it a slightly salty taste.

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Regulation (EC) No 1216/2007):

The syrup is premixed. A different type of syrup is used for each type of ‘Basterdsuiker’, i.e. there are three types of syrup:

| | Invert sugar syrup | Sugar syrup | Caramel |
| --- | --- | --- | --- |
| White ‘Basterdsuiker’ | x | | |
| Pale/yellow ‘Basterdsuiker’ | x | | x |
| Dark/brown ‘Basterdsuiker’ | x | x | x |

Invert sugar syrup

Sugar syrup

Caramel

White ‘Basterdsuiker’

x

Pale/yellow ‘Basterdsuiker’

x

x

Dark/brown ‘Basterdsuiker’

x

x

x

Sugar is dissolved with water in a dissolving tank at 90 °C to obtain the basic raw material (liquid sugar solution) for invert sugar syrup.

To obtain liquid invert sugar syrup, acid (e.g. citric acid) is added to the liquid sugar solution and the mixture is heated. When the correct degree of inversion has been reached, sodium hydroxide is added to stop the inversion process. The invert sugar syrup obtained is cooled back down to approximately 45 °C. This product can be used to produce white ‘Basterdsuiker’. Caramel and/or sugar syrup may also be added, depending on the recipe. After mixing, these syrups are suitable for the production of pale/yellow ‘Basterdsuiker’ and dark/brown ‘Basterdsuiker’.

The first step is to select the appropriate recipe. Granulated sugar with a typical granule size (average between 0,5 mm and 1,5 mm) is ground/sieved, producing finer granules which, by the end, should have the typical size (see table under point 3.5). Grinding mills and/or sieve installations are used to achieve this.

This sugar is then poured. Depending on the recipe selected, the right amount of sugar is automatically added to the mixing screw or mixer. The appropriate syrup is pumped into the syrup metering tank, which is automatically topped up. The right amount of syrup for each recipe is added to the mixing screw or mixer. If a mixing screw is used, the sugar and syrup are mixed at a particular speed (set in the recipe), depending on the size of the screw. The flow rate of the sugar and syrup and the length of the mixing screw are coordinated in such a way that a homogeneous mass with the desired characteristics (see table under point 3.9) is obtained at the end of the mixing screw. If a mixer is used, mixing is carried out until a homogeneous mass with the desired characteristics (see table under point 3.9) is finally obtained.

3.7.   Specific character of the agricultural product or foodstuff (Article 3(3) of Regulation (EC) No 1216/2007):

The specific character of ‘Basterdsuiker’ comes from the fact that, as a quality sugar, it is significantly different from other sugars, such as white granulated sugar and raw cane sugar.

The particular invert sugar content of ‘Basterdsuiker’ gives it a unique composition and a number of specific qualities.

Browning

‘Basterdsuiker’ contains a particular quantity of invert sugar (see table under point 3.9). Invert sugar consists of equal proportions of glucose and fructose, which are reducing sugars. This means that, when they are combined with certain (protein) amino acids, they react (Maillard reaction) during heating and form condensation products under the influence of moisture. Carbon dioxide is released and dark-coloured compounds (melanoids) are produced in the Maillard reaction. During baking, this gives a brown colour to the baked product.

On account of the quantity of invert sugar contained in ‘Basterdsuiker’, this reaction takes place at a lower temperature than for granulated sugar, making baked products containing ‘Basterdsuiker’ turn brown more quickly than if they were baked using other sugars. When a product made with ‘Basterdsuiker’ is fully baked, it will have a brown colour. Products baked using other sugars can still be very pale when fully baked. The degree of browning will vary depending on the type of ‘Basterdsuiker’ used. White ‘Basterdsuiker’ gives the palest brown colour, dark/brown — the fullest.

Taste

Not only carbon dioxide and dark-coloured compounds but also taste components are released during the Maillard reaction. These give baked products containing ‘Basterdsuiker’ a characteristic sweet taste different from what they would have if they were baked using other sugars. The Maillard reaction gives each product its own set of taste components, which determines the flavour of the product. The characteristic taste components are reminiscent of almond, caramel and honey. The caramel-like flavour will be more or less pronounced depending on the type of ‘Basterdsuiker’ used.

Freshness

Another characteristic of invert sugar is its moisture-attracting and moisture-binding effect. Products in which moisture is bound (retained) remain soft and doughy for longer and do not dry out.

Furthermore, the dark-coloured compounds (melanoids) act as an antioxidant in fatty bakery products to prevent the fat from turning rancid, thereby increasing the product’s shelf-life.

These two characteristics ensure that a product containing ‘Basterdsuiker’ stays fresh for longer than a product made using other sugars.

Solubility

The small granule size of ‘Basterdsuiker’ causes it to dissolve more rapidly in a dough than granulated sugar, particularly in fatty doughs containing little water. ‘Basterdsuiker’ will melt in the moisture contained in the product, thus increasing the liquid content of the dough. (The fewer solid sugar crystals that remain in the dough, the more it will contain in dissolved, liquid form.) This causes the dough to spread out more and allows a smoother dough to be used, making the structure of baked products containing ‘Basterdsuiker’ finer and less crusty (softer) than if they were baked using other sugars.

3.8.   Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007):

The application for registration is based on the fact that ‘Basterdsuiker’ is characterised by a traditional production method and a traditional composition.

Traditional production method

Initially (at the beginning of the 17th century), ‘Basterdsuiker’ was made by hand, but it has now been factory-produced for a century. The factory production method has remained unchanged in that time, although the production process has been improved, streamlined and further mechanised. The factories (founded at the beginning of the 20th century, all around 1910) are still in operation. They have been internally modernised as technology has advanced.

The 17th, 18th and 19th centuries

‘Basterdsuiker’ is a quality of sugar that was traditionally a by-product left over from sugar production. It was the first sugar obtained in the production process that no longer met the specifications for white sugar. The provisions of the Excise Duty Act meant that ‘Basterdsuiker’ was much cheaper. The pastry bakers of the day naturally used their money wisely and were amazed to find that this cheaper (bastard) sugar gave them a much better end-product.

De Suikerraffinadeur (the Sugar Refiner) by J. H. Reisig, dating from 1783, describes how ‘Basterden’ were produced. Dark-coloured sugar syrups were poured into conical moulds and then dried. After two to three days, the loaves were ‘covered’ to expel the remaining syrup. This was done by slowly pouring water over the loaves. In order to prevent the water from dissolving the hard base, the mould was covered with a layer of pipe clay through which the water slowly trickled. The remaining layer of dry clay was removed from the loaf and the process was repeated until the loaves contained no imperfections. One loaf of ‘Basterdsuiker’ contained all three colours, as the method used caused the syrup to descend to the bottom of the mould, i.e. the top of the sugarloaf cone. The sugar was then shaved from the loaf in batches and, working from the base of the cone to the top, was sorted into ‘white’, medium-grade and ‘common’‘Basterdsuiker’. The amount of syrup contained in ‘Basterdsuiker’ and its sucrose content varied from type to type (though the sucrose content was lower than that of granulated sugar). To this day, there are still three types of ‘Basterdsuiker’, namely white, yellow/pale (the medium-grade type) and dark/brown.

End of the 19th century and the 20th century

The unique combination of granular sugar and syrup and/or caramel, with the associated unique baking properties, made ‘Basterdsuiker’ an indispensable ingredient in bread and pastry bakers’ kitchens. The baking properties (see point 3.7) of ‘Basterdsuiker’ are key to the success of a good product. The brown colour, taste, structure and longer shelf-life of products baked using ‘Basterdsuiker’ make them stand out.

Since technological progress meant that beet sugar factories were producing less and less ‘Basterdsuiker’ (as a by-product), the factories started to specially produce all three types (to order) in response to continuing demand for a product consisting of a granular sugar containing some syrup. The way in which ‘Basterdsuiker’ is prepared has basically remained the same since the end of the 19th century.

Overview showing the production method when the factories were founded and the current method:

| Production method (as described in point 3.6) | Then (approximately 100 years ago) | Now |
| --- | --- | --- |
| Adding acid to a liquid sugar solution | x | x |
| Heating | x | x |
| Stopping the inversion process by adding sodium hydroxide | x | x |
| Cooling back down | x | x |
| Adding caramel and/or sugar syrup where required by the recipe | x | x |
| Mixing the invert sugar syrup | x | x |
| Grinding/sieving the granulated sugar to the typical granule size | x | x |
| Adding the syrup to the granulated sugar in the quantity required by the recipe | x | x |
| Mixing to a homogeneous mass | x | x |

Production method (as described in point 3.6)

Then (approximately 100 years ago)

Now

Adding acid to a liquid sugar solution

x

x

Heating

x

x

Stopping the inversion process by adding sodium hydroxide

x

x

Cooling back down

x

x

Adding caramel and/or sugar syrup where required by the recipe

x

x

Mixing the invert sugar syrup

x

x

Grinding/sieving the granulated sugar to the typical granule size

x

x

Adding the syrup to the granulated sugar in the quantity required by the recipe

x

x

Mixing to a homogeneous mass

x

x

The production process has been improved, streamlined and further mechanised. The factories (founded at the beginning of the 20th century, all around 1910) are still in operation. They have been internally modernised as technology has advanced.

Traditional composition

‘Basterdsuiker’ is traditionally composed of granular sugar combined with syrup and/or caramel. The three types (white, pale/yellow and dark/brown ‘Basterdsuiker’) existed before the production process was industrialised. The composition has not changed much as a result of industrialisation.

The composition of present-day ‘Basterdsuiker’, the requirements for which are described under 3.9, is the same as it was at the beginning of the 20th century.

The 1924 Sugar Act described this composition as granular sugar, usually yellow or brownish in colour as a consequence of the syrup it contains. The 1977 Sugar and Syrup (Commodities Act) Decree described the composition even more precisely as white, pale/yellow or brown/dark ‘Basterdsuiker’, depending on the colour. Moreover, the minimum sugar content was 90 % and the minimum invert sugar content 0,5 %. The maximum ash content was 2,5 % in dry matter. Since 12 July 2004, there have no longer been any specific national rules for ‘Basterdsuiker’.

The above main characteristics of the composition of ‘Basterdsuiker’ have not changed and are identical to the requirements for the composition of present-day ‘Basterdsuiker’, as described in point 3.9.

‘Basterdsuiker’ has now become such a well-known product to generations of households and is not only cherished for its baking properties. On account of its pleasant, sweet taste, it subsequently came to be used as an aromatic, sweet substance on bread, in hot porridge and in pancakes. The slightly higher temperature in porridge and pancakes brings out the taste and flavour of the ‘Basterdsuiker’. In Het kookboek van de Amsterdamse huishoudschool (The Cookbook of the Amsterdam Domestic Science School) by C. J. Wannée, 6th edition, dating from 1910, ‘Basterdsuiker’ is often served on the side. ‘Traditional’ Dutch recipes were often not the most flavoursome, and the taste of a dish was improved by serving it with ‘Basterdsuiker’. The arrival of international cuisine and changes in eating habits have resulted in ‘Basterdsuiker’ being used less and less as an independent product in today’s households.

Traditionally, there are three different types of ‘Basterdsuiker’. White, pale/yellow or dark/brown ‘Basterdsuiker’ is used depending on the baking properties and the desired outcome (see characteristics under 3.7). This determines the taste and the degree of browning. The taste is more neutral and the colour lighter when white ‘Basterdsuiker’ is used. The darker the ‘Basterdsuiker’ used, the more caramel-like and stronger the flavour and the browner the colour.

3.9.   Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007):

The specific character of ‘Basterdsuiker’ can be tested on the basis of the following measurable minimum requirements. In each production batch (during each production run), the producer checks the following:

| | Invert sugar content of end-product | Colour |
| --- | --- | --- |
| White ‘Basterdsuiker’ | 0,5-1,6 % | 10-200 IU |
| Pale/yellow ‘Basterdsuiker’ | 1,5-2,5 % | 5 000-8 000 IU |
| Dark/brown ‘Basterdsuiker’ | 1,0-3,0 % | 15 000-30 000 IU |

Invert sugar content of end-product

Colour

White ‘Basterdsuiker’

0,5-1,6 %

10-200 IU

Pale/yellow ‘Basterdsuiker’

1,5-2,5 %

5 000-8 000 IU

Dark/brown ‘Basterdsuiker’

1,0-3,0 %

15 000-30 000 IU

The most up-to-date ICUMSA method is used to measure the invert sugar content and the colour.

ICUMSA (International Commission for Uniform Methods of Sugar Analysis) is a global organisation combining the activities of the national committees for sugar analysis in more than 30 member countries. It is an indirect measure of the purity of the sugar, which is directly related to its colour: the lower the number of ICUMSA units (IU), the whiter (and purer) the sugar.

The Dutch Food and Consumer Product Safety Authority (VWA) verifies this by means of monitoring of controls. The VWA carries out annual administrative spot checks on producers by checking the data stored relating to the invert sugar content of the end-product and its colour (measured by the producer for each production batch and digitally stored).

4.   Authorities or bodies verifying compliance with the product specification:

4.1.   Name and address:

| Name: | Nederlandse Voedsel en Waren Autoriteit |
| --- | --- |
| Address: | Catharijnesingel 59 |
| 3511 GG Utrecht |
| NEDERLAND |

Name:

Nederlandse Voedsel en Waren Autoriteit

Address:

Catharijnesingel 59

3511 GG Utrecht

NEDERLAND

Tel.

+31 882233333

E-mail:

info@vwa.nl

| ☒ Public |  Private |
| --- | --- |

☒ Public

 Private

4.2.   Specific tasks of the authority or body:

The Dutch Food and Consumer Product Safety Authority is responsible for verifying compliance with the requirements laid down in the product specification for ‘Basterdsuiker’.

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(1)  OJ L 93, 31.3.2006, p. 12.

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| 23.11.2012 | EN | Official Journal of the European Union | C 363/15 |
| --- | --- | --- | --- |

23.11.2012

EN

Official Journal of the European Union

C 363/15

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Notice concerning a request under Article 30 of Directive 2004/17/EC: extension of deadline

Request from a contracting entity

2012/C 363/07

On 3 October 2012, the Commission received a request under Article 30(5) of Directive 2004/17/EC of the European Parliament and of the Council of 31 March 2004 coordinating the procurement procedures of entities operating in the water, energy, transport and postal services sectors (1).

The request, from Magyar Posta, concerns domestic parcel logistic services carried out in Hungary. The request was the subject of a notice published on page 14 of OJ C 313 on 17 October 2012. The initial deadline was 4 January 2013.

Given that the Commission needs to obtain and analyse additional information, and in accordance with the second sentence of Article 30(6), the period granted to the Commission for deciding on this request is hereby extended by three months.

The final deadline is now 4 April 2013.

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(1)  OJ L 134, 30.4.2004, p. 1.

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