# C_2015353EN.01000601.xml

| 24.10.2015 | EN | Official Journal of the European Union | C 353/6 |
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24.10.2015

EN

Official Journal of the European Union

C 353/6

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Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 353/05)

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).

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS 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

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘KARLOVARSKÝ SUCHAR’

‘KARLOVARSKÝ SUCHAR’

EU No: CZ-PGI-0105-01344 — 15.6.2015

EU No: CZ-PGI-0105-01344 — 15.6.2015

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Karlovarská pekárna Trend s.r.o. |
| --- |
| Slepá 517/1 |
| 360 05 Karlovy Vary |
| ČESKÁ REPUBLIKA |
| Tel. +420 774455807 |
| Email: jaros@karlovarskapekarna.cz |

Karlovarská pekárna Trend s.r.o.

Slepá 517/1

360 05 Karlovy Vary

ČESKÁ REPUBLIKA

Tel. +420 774455807

Email: jaros@karlovarskapekarna.cz

The legitimate interest derives from the fact that the applicant is the sole producer in the area; see text for further details.

2.   Member State or Third Country

Member State or Third Country

Czech Republic

3.   Heading in the product specification affected by the amendment(s)

Heading in the product specification affected by the amendment(s)

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description |
| — | ☐ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☐ | Labelling |
| — | ☐ | Other [to be specified] |

—

☐

Name of product

—

☒

Description

—

☐

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☒

Link

—

☐

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

Type of amendment(s)

| — | ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |
| — | ☐ | Amendment to product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☐

Amendment to product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Amendment(s)

I.   Description of product:

Description of product:

In the seventh paragraph of point 4.2 of the Specification ‘Physico-chemical properties’, the sentence ‘Average values per 100 g product - Karlovarský suchar special’ is replaced by ‘Minimum quantities of constituents per 100 g of product: “Karlovarský suchar special”’. The figures for the various constituents are amended as follows:

Dry matter: min. 90 g;

Dry matter

Protein: min. 10 g;

Protein

Fat: min. 1,7 g;

Fat

Carbohydrates: min. 64,1 g;

Carbohydrates

Energy value: 1 400-1 570 kJ.

Energy value

Point 3.2 of the single document is worded accordingly.

II.   In the eighth paragraph of point 4.2 of the Specification, the sentence ‘Average values per 100 g product - Karlovarský suchar dietní’ is replaced by ‘Minimum quantities of constituents per 100 g of product: “Karlovarský suchar dietní”’. The figures for the various constituents are amended as follows:

Dry matter: min. 90 g;

Dry matter

Protein: min. 10 g;

Protein

Fat: min. 1,5 g;

Fat

Carbohydrates: min. 63,9 g;

Carbohydrates

Energy value: 1 370-1 550 kJ.

Energy value

In the 10th paragraph ‘Microbiological properties’ of point 4.2, the word ‘well’ is deleted from the third sentence ‘In all parameters results are negative or well below the norm.’ The fifth sentence ‘The microbiological properties of the product must comply with this regulation: Decree No 132/2004 Coll., on microbiological requirements for foods, the method of their control and evaluation.’ is replaced by ‘The microbiological properties of the product must conform to the legislation in force.’

In the 11th paragraph of point 4.2, ‘Karlovarský suchar special:’, the words ‘drinking water’ and ‘Karlovy Vary thermal spring salt’ are deleted.

In the 13th paragraph of point 4.2, the sentence ‘They are marketed in 200 g cartons.’ is replaced by ‘They are marketed in packagings of different weights.’

Points 3.2 and 3.3 of the single document are worded accordingly.

Justification for the amendments under I and II

Justification for the amendments under I and II

The values specified for the quantities of the various constituents of Karlovarský suchar special and Karlovarský suchar dietní are replaced by a higher minimum dry matter content and lower minimum fat and sugar contents.

The higher minimum dry matter content is the result of improved storage and transport technology, which means that the product does not absorb additional moisture. The lower sugar and fat contents are due to modern dietary requirements, bearing in mind that rusks are perceived and used as dietary food. The reduced fat and sugar contents have resulted in a lower energy value, especially in the case of Karlovarský suchar dietní. The ranges originally indicated for the various constituents have been replaced by prescribed minimum amounts owing to a streamlining of control mechanisms, and there is not normally any significant increase in these values as the energy value specified above has to be maintained.

III.   Proof of origin

Proof of origin

Several minor amendments to point 4.4 of the Specification are necessary.

In the second sentence of the first paragraph, the words ‘Karlovy Vary thermal spring salt’ are deleted.

The first sentence of the second paragraph is amended: ‘An internal check for compliance with specifications is performed once every six months by a company technologist.’ is replaced by ‘An internal check for compliance with the specification is performed by a company technologist in accordance with the HACCP.’

In the second sentence of the third paragraph, the words ‘critical points’ are deleted.

In the fifth paragraph ‘Individual control points’, under ‘sifting of flour’, the words ‘physical checks’ are deleted. The indent ‘- dissolution of fat (visual checks for impurities)’ is also deleted from this paragraph.

In the sixth paragraph ‘Main provisions’, the words ‘in accordance with implementing Decrees Nos 852/2004 and 178/2002’ are replaced by the words ‘in accordance with the legislation in force’.

In the seventh paragraph ‘Microbiological control’, the first sentence ‘Samples are sent for microbiological analysis at least 1x per year.’ is replaced by ‘Samples are sent for microbiological analysis, in accordance with the HACCP system.’ In the fourth sentence, the word ‘well’ is deleted. The fifth sentence ‘The microbiological properties of the product must comply with this implementing decree: Decree No 132/2004 Coll., on microbiological requirements for foods, the method of their control and evaluation.’ is replaced by ‘Microbiological properties are assessed on the basis of the legislation in force.’

Justification for amendments under III

Justification for amendments under III

Internal checking of compliance with the specification and the technological process are replaced by continuous HACCP monitoring.

Checks on the dissolving of fat have been deleted as raw materials production has been modernised and producers and suppliers guarantee product quality by means of quality certificates.

IV.   Method of production

Method of production

Several minor modifications need to be made to point 4.5 of the Specification.

In the second paragraph, the words ‘Karlovy Vary thermal spring salt’ contained within the brackets are deleted.

The sentence ‘Karlovy Vary sprudel salt is a mixture of sodium and potassium sulphate and sodium hydrogen carbonate.’ is deleted.

In the fifth paragraph ‘Mixing’, the second and third sentences ‘After adding raw materials individual initial raw materials are mixed in a kneading-trough with warm water, with fermentation starting temperature of around 27 °C. After that a medium stiff dough is mixed in a column beater for around seven minutes and is left to rest with a dough temperature of 27–30 °C, the dough is left to rest for ca 60-80 minutes.’ are replaced by ‘After adding raw materials individual initial raw materials are mixed in a kneading-trough with water. After that a medium stiff dough is mixed in a column beater and is left to rest with a dough temperature of 20-30 °C; the dough is left to rest for ca 20-40 minutes.’

In the sixth paragraph ‘Separation’, the sentence ‘The matured dough is separated on a separator into cuts of 1,10 – 1,15 kg in weight, which are formed in loaf shapes and placed into greased forms (shaped into forms).’ is replaced by ‘After resting, the dough is shaped into loaves which are then cut and placed in greased forms (shaping into forms).’

In the seventh paragraph ‘Rising’, the sentence ‘The loaves are left to rise for ca 60 minutes at a proofing temperature of 35 to 40 °C and humidity of 70-75 %.’ is replaced by ‘The loaves are left to rise for about 60 minutes at a prover oven temperature of 35-40 °C and 70-80 % humidity.’

In the eighth paragraph ‘Baking’, the sentence ‘After rising the loaves are placed in uncovered forms into a steamed peel oven at a temperature of 220 - 230 °C, with baking time of 35 - 45 minutes at a temperature of 280 – 300 °C.’ is replaced by ‘After rising, the loaves are placed, in covered forms, into a steamed peel oven or rotary oven at a temperature of 220-240 °C and baked for 35-45 minutes at a temperature of 200-230 °C.’

In the 10th paragraph ‘Slicing’, the sentence ‘The loaves are sliced on a cutter into slices of 13,5 mm thickness.’ are replaced by ‘The loaves are sliced on a cutter.’

In the 11th paragraph ‘Toasting’, the sentence ‘The slices are directly placed onto the toasting belt and toasted for 12 minutes with a toasting space temperature of 200–210 °C and burner temperature of 280–300 °C’ is replaced by ‘The slices are laid horizontally on a toasting belt or baking sheets and toasted for about 8-12 minutes at a baking compartment temperature of 200-210 °C.’

In the 12th paragraph ‘Cooling and packaging’, the sentences ‘After toasting, the slices are placed in crates and, when thoroughly cooled, are wrapped in aluminium foil with protective paper. The wrapped rusks are placed in small printed cartons, which are then packed into large cardboard boxes. The product weighs 200 g, with a tolerance of -7 %.’ are replaced by ‘The toasted slices are placed onto racks and, when thoroughly cooled, are packaged in foil with a label affixed or printed foil, or in cartons of different weights.’

Point 3.4 of the single document is worded accordingly.

Justification for the amendments under IV

Justification for the amendments under IV

With regard to the deletion of the reference to Karlovy Vary thermal spring salt in the second paragraph, see Justification for amendments under V.

As the temperature of the raw materials used and the quantity of dough mixed are not always the same, the parameters concerning the temperature of the water, fermentation, mixing time, the temperature of the dough and the standing time are amended.

In the case of cutting, reference to the thickness is deleted because this depends on the size of the baking tins used.

In the case of proving, information regarding humidity is added because covered baking tins are used. A fairly high level of humidity is required for the dough to prove properly in the covered baking tins.

In the case of baking, the dough has to be placed in closed baking tins to ensure that the dimensions of the slices remain the same. As a result of advances in oven design, another possible type of oven, i.e. the rotary oven, is also mentioned. The oven-loading temperature is higher because the temperature falls by about 10 °C when steam is introduced into the baking compartment of the ovens used. The baking temperature is amended because modernised equipment is more efficient whilst using less power, which is more economical and more environment-friendly.

In the case of slicing, reference to the thickness of the slices is deleted, as this has no bearing on the resulting product quality.

With regard to toasting, more modern ovens are now used. Conveyor-belt ovens are now used only rarely and baking sheets are used in rotary ovens. The toasting time is amended as it depends on the quantity of rusks being toasted. The reference to the temperature of the burners is deleted, as this has no bearing on the quality of the resulting product.

In the case of packaging, greater variation has been permitted so as to be able to meet consumers' different requirements.

V.   Link

Link

The final sentence of the second paragraph of point 4.6 ‘Link’ of the Specification ‘The quality of the product derives from the use of local raw materials (Karlovy Vary water, Karlovy Vary thermal spring salt), and from local traditions and human experience.’ is replaced by ‘The quality of the product derives from the use of local raw materials (Karlovy Vary thermal spring water), and from local traditions and human experience.’

The first sentence of the third paragraph ‘The product contains Karlovy Vary thermal spring water and, in the case of Karlovarský suchar special, Karlovy Vary thermal spring salt.’ is replaced by ‘The product contains Karlovy Vary thermal spring water.’ In the final sentence of this paragraph, the words ‘Karlovy Vary thermal spring salt’ are deleted.

Point 5 of the single document is worded accordingly.

Justification for the amendments under V

Justification for the amendments under V

When the original specification was drawn up, Karlovy Vary thermal spring salt was produced by means of a specific technology, namely nanofiltration, which is no longer used. Karlovy Vary thermal spring salt now has different parameters, as it is produced intermittently and by different methods. It therefore appears appropriate to replace Karlovy Vary thermal spring salt and the substances it contains with Karlovy Vary thermal spring water without the addition of drinking water. This does not in any way affect the taste or other properties of the product.

SINGLE DOCUMENT

‘KARLOVARSKÝ SUCHAR’

KARLOVARSKÝ SUCHAR

EU No: CZ-PGI-0105-01344 — 15.6.2015

EU No: CZ-PGI-0105-01344 — 15.6.2015

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Title

Title

‘Karlovarský suchar’

2.   Member State or Third Country

Member State or Third Country

Czech Republic

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Group 2.4: Bread, pastry, cakes, confectionery, biscuits and other baker's wares.

3.2.   Description of product to which the name in 1 applies

Description of product to which the name in 1 applies

Two varieties of ‘Karlovarský suchar’ are currently produced: ‘Karlovarský suchar special’ and ‘Karlovarský suchar dietní’.

Shape: slices cut from a loaf, regular shape corresponding to the tin in which the product was baked.

Shape

Appearance: uniformly porous, well baked, clean, crisp, well dried; it must not be burnt and must not contain foreign objects.

Appearance

Colour: golden brown, but not dark.

Colour

Taste: delicate baked taste; must not be bitter or sour or have any other foreign taste.

Taste

Aroma: normal odour of bakery goods; must not be stale or have any foreign odour.

Aroma

Physico-chemical characteristics:

Minimum quantities of constituents per 100 g of product — ‘Karlovarský suchar special’:

Dry matter: min. 90 g;

Dry matter

Protein: min. 10 g;

Protein

Fat: min. 1,7 g;

Fat

Carbohydrates: min. 64,1 g;

Carbohydrates

Energy value: 1 400-1 570 kJ.

Energy value

Minimum quantities of constituents per 100 g of product — ‘Karlovarský suchar dietní’:

Dry matter: min. 90 g;

Dry matter

Protein: min. 10 g;

Protein

Fat: min. 1,5 g;

Fat

Carbohydrates: min. 63,9 g;

Carbohydrates

Energy value: 1 370-1 550 kJ.

Energy value

They are placed on the market packaged in foil with a label affixed or in printed foil, or in cartons of different weights.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

‘Karlovarský suchar special’: wheat flour, Karlovy Vary thermal spring water, flour improver, sugar, solid vegetable fat, yeast, cooking salt, dried egg yolk.

‘Karlovarský suchar special’

‘Karlovarský suchar dietní’: wheat flour, Karlovy Vary thermal spring water, drinking water, flour improver, solid vegetable fat, yeast, cooking salt.

‘Karlovarský suchar dietní’

Karlovy Vary thermal spring water is of the bicarbonate-sulphur-sodium-chloride type with total mineralisation of around 6,45 g/l and a minerals content of 560-980 mg/l.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

The key raw material (Karlovy Vary thermal spring water) is obtained from the defined area. The processing of the raw materials and all stages of production take place in the defined area.

The production process for ‘Karlovarský suchar’ is as follows:

Dough is prepared using a straight-dough process. After the raw materials are measured out, the individual ingredients are blended with water in a dough trough. Subsequently, they are worked in a column mixer to form a medium-stiff dough, which is left to rest. After resting, the dough is formed by a divider into loaves, which are divided into portions and placed in greased baking tins to prove fully. After proving, the loaves are placed in covered tins in a steam-filled deck oven or rotary oven, where they are baked. After baking, the products are turned out of their tins and loaded on to trolleys to cool. They are then divided by a cutter into slices, which are placed on a toasting belt or on baking sheets and toasted. After toasting, the slices are placed on racks and are packaged when thoroughly cooled.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The product must be packaged at the production site. This is because of its fragility and the fact that it easily absorbs ambient humidity, and also to improve product traceability.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The designation ‘Karlovarský suchar’ must appear on the packaging. No specific labelling requirements are laid down as regards positioning, lettering, colour, etc.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area of the Karlovy Vary region, bordered by the municipalities of Karlovy Vary — Šemnice — Kyselka — Velichov — Ostrov — Hroznětín — Mezirolí — Stará Role — Karlovy Vary, including those municipalities.

5.   Link with the geographical area

Link with the geographical area

The defined geographical area is historically linked with spa tourism and thermal springs and waters. Karlovy Vary water is famous and unique by virtue of its properties and comes from the Karlovy Vary thermal springs, which are amongst the most important and best known in the world. The fact that the sources issue at the precise spot mentioned is due to a fault fracture in the earth's crust and the crossing of significant faults in the area surrounding the Karlovy Vary thermal spring.

Karlovarský suchar is specific owing in particular to its reputation and the long-standing tradition of production in the defined geographical area of Karlovy Vary, its crispness, easy digestibility and dietary benefits.

For several decades, the producer has used the traditional method of producing Karlovarský suchar only in the defined geographical area specified in point 4. Karlovarský suchar is a product which is considered to be part of the local colour of Karlovy Vary alongside the spa treatment and mineral waters, and contributes towards the international reputation of this spa.

Karlovarský suchar contains Karlovy Vary thermal spring water, which must be fresh. Karlovy Vary thermal spring water improves and eases digestion and intestinal absorption.

The causal link between the geographical area of Karlovy Vary and Karlovarský suchar can be seen in the historical connection between the production of Karlovarský suchar in the defined geographical area and the use of local mineral water in its production. Karlovy Vary is a spa famed for its curative waters. In addition, there is a long-standing tradition — and hence local people have experience — of producing Karlovarský suchar, which is used in dietetic programmes that are part of spa treatment.

Reference to publication of the specification

Reference to publication of the specification

(Article 6(1), second subparagraph, of this Regulation)

http://www.upv.cz/dms/vestnik/vestnik_spolecny/2014/vestnik_50-2014.pdf#page=143

Official Gazette No 50, 10.12.2014, p. 143 et seq.

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(1)  OJ L 343, 14.12.2012, p. 1.

1

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