# C_2022372EN.01004001.xml

| 29.9.2022 | EN | Official Journal of the European Union | C 372/40 |
| --- | --- | --- | --- |

29.9.2022

EN

Official Journal of the European Union

C 372/40

---

Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2022/C 372/07)

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) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

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

‘Pane Toscano’

EU No: PDO-IT-01016-AM01-29.4.2021

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

| Consorzio di Tutela del Pane Toscano DOP [Protection association for ‘Pane Toscano’ PDO] |
| --- |
| via Tiziano Vecelio 32 – 52100 AREZZO |

Consorzio di Tutela del Pane Toscano DOP [Protection association for ‘Pane Toscano’ PDO]

via Tiziano Vecelio 32 – 52100 AREZZO

Tel. +39 0575314289

Email: info@panetoscano.net

Certified e-mail: panetoscano@legalmail.it

This group is authorised to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member state or third country

Italy

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

| ☐ | Product name |
| --- | --- |

☐

Product name

| ☒ | Product description |
| --- | --- |

☒

Product description

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Production method |
| --- | --- |

☒

Production method

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☐ | Other: |
| --- | --- |

☐

Other:

4.   Type of amendment(s)

| ☒ | Amendment to the 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 the 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 the product specification of 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 the product specification of 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.   Amendments

Product description

| 1. | In Article 2 of the product specification and point 3.2 of the single document, the text:
  ‘type 0 common wheat flour’
  is amended as follows:
  ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment provides for the possibility of also using type 1 or 2 flour to produce ‘Pane Toscano’ PDO. The intention is to meet the growing demand from a large segment of consumers (39 %) who declared in 2019 that they ate bread made from less refined flour in order to adopt a high-fibre and thus healthier diet. |
| --- | --- |

1.

‘type 0 common wheat flour’

is amended as follows:

‘type 0 or type 1 or type 2 common wheat flour’.

This amendment provides for the possibility of also using type 1 or 2 flour to produce ‘Pane Toscano’ PDO. The intention is to meet the growing demand from a large segment of consumers (39 %) who declared in 2019 that they ate bread made from less refined flour in order to adopt a high-fibre and thus healthier diet.

| 2. | The following point of Article 2 of the product specification and point 3.2 of the single document concerning the characteristics of the crumb:
  ‘Crumb: for type 0, white or ivory colour characterised by irregular holes;’
  has been supplemented as follows:
  ‘Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;’
  The amendment takes into account that type 1 and type 2 flour may now be used and aims to describe the impact that has on the colour of the crumb. |
| --- | --- |

2.

‘Crumb: for type 0, white or ivory colour characterised by irregular holes;’

has been supplemented as follows:

‘Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;’

The amendment takes into account that type 1 and type 2 flour may now be used and aims to describe the impact that has on the colour of the crumb.

| 3. | The moisture content of ‘no more than 30 % by weight’ mentioned in Article 2 of the product specification and point 3.2 of the single document has been changed to ‘no more than 40 %’.
  The proposal is to indicate the moisture content laid down in Italian law (Law No 580 of 4 July 1967, ‘Rules for the processing and marketing of cereals, flour, bread and pasta’), as the present value would not be appropriate for the larger sizes of ‘Pane Toscano’ PDO made with type 0 or for those made with type 1 or type 2 flour. |
| --- | --- |

3.

The proposal is to indicate the moisture content laid down in Italian law (Law No 580 of 4 July 1967, ‘Rules for the processing and marketing of cereals, flour, bread and pasta’), as the present value would not be appropriate for the larger sizes of ‘Pane Toscano’ PDO made with type 0 or for those made with type 1 or type 2 flour.

Production method

| 4. | The following point of Article 5 of the product specification and point 3.3 of the single document are aligned with the first amendment:
  ‘The raw material used for preparing “Pane Toscano” PDO is type 0 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’
  This is supplemented as follows:
  ‘The raw material used for preparing “Pane Toscano” PDO is type 0, type 1 or type 2 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’
  It is therefore specified that type 1 or type 2 wheat flour, containing wheatgerm, produced from varieties of wheat grown, stored and milled exclusively within the production area referred to in Article 3, may also be used as a raw material for ‘Pane Toscano’ PDO, as well as the type 0 flour used currently. |
| --- | --- |

4.

‘The raw material used for preparing “Pane Toscano” PDO is type 0 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’

This is supplemented as follows:

‘The raw material used for preparing “Pane Toscano” PDO is type 0, type 1 or type 2 wheat flour, containing wheatgerm, produced from wheat varieties grown, stored and milled exclusively within the production area referred to in Article 3.’

It is therefore specified that type 1 or type 2 wheat flour, containing wheatgerm, produced from varieties of wheat grown, stored and milled exclusively within the production area referred to in Article 3, may also be used as a raw material for ‘Pane Toscano’ PDO, as well as the type 0 flour used currently.

| 5. | In Article 5.2 of the product specification, after the paragraph heading
  ‘Milling’
  the following sentence is added:
  ‘Type 0 flour is roller-milled, while type 1 or type 2 flour can be either roller-milled or stone-milled.’
  This amendment introduces the possibility of milling type 1 and type 2 flour using millstones in order to revive a traditional method.
  This does not affect the single document. |
| --- | --- |

5.

‘Milling’

the following sentence is added:

‘Type 0 flour is roller-milled, while type 1 or type 2 flour can be either roller-milled or stone-milled.’

This amendment introduces the possibility of milling type 1 and type 2 flour using millstones in order to revive a traditional method.

This does not affect the single document.

| 6. | In Article 5.2 of the product specification, in the ‘Milling’ paragraph, the following text
  ‘The operating temperature within the roller mill during the milling process may not exceed 40 °C.’
  is amended as follows:
  ‘The operating temperature within the roller mill during the milling process may not exceed 40 °C. For the production of type 1 or type 2 stone-milled flour, the grains enter the millstones and are ground into flour in a single process, obtaining 100 % whole-grain flour, which will then be sieved and turned into type 1 and type 2 flour; at the end of the milling process the flour has a maximum temperature of 35 °C. The flour thus obtained contains the entire wheatgerm.’
  This amendment supplements the previous one by describing how the flour is ground using the millstone system.
  This does not affect the single document. |
| --- | --- |

6.

‘The operating temperature within the roller mill during the milling process may not exceed 40 °C.’

is amended as follows:

‘The operating temperature within the roller mill during the milling process may not exceed 40 °C. For the production of type 1 or type 2 stone-milled flour, the grains enter the millstones and are ground into flour in a single process, obtaining 100 % whole-grain flour, which will then be sieved and turned into type 1 and type 2 flour; at the end of the milling process the flour has a maximum temperature of 35 °C. The flour thus obtained contains the entire wheatgerm.’

This amendment supplements the previous one by describing how the flour is ground using the millstone system.

This does not affect the single document.

| 7. | In Article 5.2 of the product specification, in the ‘Milling’ paragraph, the phrase
  ‘Immediately after milling, the flour must be stored at the mill for at least 10 days from the end of milling in order to ensure that ageing takes place.’
  is supplemented as follows:
  ‘Immediately after milling, the flour must be stored at the mill for at least 10 days for type 0 flour and at least 7 days for type 1 or type 2 flour in order to ensure that ageing takes place.’
  This amendment, which is in line with the first amendment, aims to specify the ageing period for type 1 and type 2 flour, in the same way as for type 0 flour.
  This does not affect the single document. |
| --- | --- |

7.

‘Immediately after milling, the flour must be stored at the mill for at least 10 days from the end of milling in order to ensure that ageing takes place.’

is supplemented as follows:

‘Immediately after milling, the flour must be stored at the mill for at least 10 days for type 0 flour and at least 7 days for type 1 or type 2 flour in order to ensure that ageing takes place.’

This amendment, which is in line with the first amendment, aims to specify the ageing period for type 1 and type 2 flour, in the same way as for type 0 flour.

This does not affect the single document.

| 8. | In Article 5.2 of the product specification, in the paragraph on ‘Milling’, and in paragraph 3.3. of the single document, after the characteristics of the type 0 common wheat flour, the following product and technical characteristics are given for flour type 1 and type 2:






  Type 1 or type 2 flour | |
| --- | --- | --- |
| Parameter | Value |
| W (Chopin) | Between 140 and 230 |
| P/L (index) | Between 0,30 and 0,90 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 5’ |
| Falling number | Over 280 |

8.

Type 1 or type 2 flour

Parameter

Value

W (Chopin)

Between 140 and 230

P/L (index)

Between 0,30 and 0,90

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 5’

Falling number

Over 280

This amendment, which is in line with amendment 1, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.

| 9. | In Article 5.3 Bread-making process of the product specification, every reference to ‘type 0 common wheat flour’ is amended to ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment, which is in line with the first amendment, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.
  This does not affect the single document. |
| --- | --- |

9.

This amendment, which is in line with the first amendment, aims to specify the product characteristics for type 1 and type 2 flour in the same way as for type 0 flour.

This does not affect the single document.

| 10. | In Article 5.3 Bread-making process of the product specification, the phrase:
  ‘The loaves are then left to rest for a period of at least two and a half hours until they rise to the optimal point, and are then placed in the oven for baking.’
  is supplemented with the following sentence:
  ‘Wood-fired ovens may be used.’
  This amendment makes it possible to promote a traditional type of baking very popular with consumers.
  This does not affect the single document. |
| --- | --- |

10.

‘The loaves are then left to rest for a period of at least two and a half hours until they rise to the optimal point, and are then placed in the oven for baking.’

is supplemented with the following sentence:

‘Wood-fired ovens may be used.’

This amendment makes it possible to promote a traditional type of baking very popular with consumers.

This does not affect the single document.

| 11. | In Article 6 of the product specification and point 5 of the single document, the reference to
  ‘type 0 common wheat flour’
  is amended as follows:
  ‘type 0 or type 1 or type 2 common wheat flour’.
  This amendment does not affect the typical bread-baking method employed in Tuscany and is intended to bring the product specification and the single document into line with the amendment referred to in point 1 of this document. |
| --- | --- |

11.

‘type 0 common wheat flour’

is amended as follows:

‘type 0 or type 1 or type 2 common wheat flour’.

This amendment does not affect the typical bread-baking method employed in Tuscany and is intended to bring the product specification and the single document into line with the amendment referred to in point 1 of this document.

Link

| 12. | The following paragraph from Article 6 of the product specification:
  ‘The characteristics of the “Pane Toscano” PDO derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’
  is amended as follows:
  ‘These characteristics derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of type 0, or type 1 or type 2 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’
  The corresponding point 5 of the single document:
  ‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour.’
  is amended as follows:
  ‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour.’
  This amendment does not affect the typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of common wheat flour, containing wheatgerm, made from selected varieties historically grown in Tuscany and other varieties derived from them. The purpose of this amendment is to bring the single document into line with the amendment referred to in point 1. |
| --- | --- |

12.

‘The characteristics of the “Pane Toscano” PDO derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’

is amended as follows:

‘These characteristics derive from the age-old, typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of type 0, or type 1 or type 2 common wheat flour, containing wheatgerm, obtained from selected varieties grown in Tuscany for almost a hundred years and other varieties derived from them.’

The corresponding point 5 of the single document:

‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour.’

is amended as follows:

‘“Pane Toscano” PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the “neutral”, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour.’

This amendment does not affect the typical bread-baking method employed in Tuscany, which excludes the use of salt as an ingredient in the dough and which requires a natural sourdough starter to help the dough to rise, the use of common wheat flour, containing wheatgerm, made from selected varieties historically grown in Tuscany and other varieties derived from them. The purpose of this amendment is to bring the single document into line with the amendment referred to in point 1.

Labelling

| 13. | Article 8 of the product specification and point 3.6 of the single document:
  The paragraph:
  ‘However, the following are permitted:






  — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”; |
| --- | --- | --- |

13.

The paragraph:

‘However, the following are permitted:

—

the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”;

| — | possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.’ |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.’

is amended as follows:

‘However, the following are permitted:

| — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer; |
| --- | --- |

—

the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer;

| — | references to the production process such as: wheat varieties, “stone-ground” and “baked in a wood-fired oven”; |
| --- | --- |

—

references to the production process such as: wheat varieties, “stone-ground” and “baked in a wood-fired oven”;

| — | possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references. |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of “Pane Toscano” PDO, as well as historical and cultural references.

These indications may feature on the label on condition that their font size is no larger than that of the denomination “Pane Toscano”’.

The amendments introduced make it possible to emphasise the product’s characteristics, the raw materials and the entire production process, with a view to providing consumers with more information.

SINGLE DOCUMENT

‘Pane Toscano’

EU No: PDO-IT-01016-AM01-29.4.2021

PDO (X) PGI ( )

1.   Name

‘Pane Toscano’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.4. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares;

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

‘Pane Toscano’ PDO refers to bread made by a typical method used in Tuscany, which requires the exclusive use of a sourdough starter, water and type 0, type 1 or type 2 common wheat flour, containing wheatgerm, made from the varieties of wheat grown in the production area defined in point 4.

When the product is marketed, ‘Pane Toscano’ PDO should have the following characteristics:

| — | Shape and weight: loaves weighing between 0,45 kg and 0,55 kg, rhomboid-shaped, locally known as ‘filoncino’; loaves weighing between 0,90 kg and 1,10 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’; |
| --- | --- |

—

Shape and weight: loaves weighing between 0,45 kg and 0,55 kg, rhomboid-shaped, locally known as ‘filoncino’; loaves weighing between 0,90 kg and 1,10 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’;

| — | Thickness: between 5 and 10 cm; |
| --- | --- |

—

Thickness: between 5 and 10 cm;

| — | Crust: crisp and crunchy, with a dark, opaque light brown colour; |
| --- | --- |

—

Crust: crisp and crunchy, with a dark, opaque light brown colour;

| — | Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes; |
| --- | --- |

—

Crumb: for type 0, white or ivory colour, or for type 1 or type 2, a uniform amber colour characterised by irregular holes;

| — | Aroma: roasted hazelnuts; |
| --- | --- |

—

Aroma: roasted hazelnuts;

| — | Taste: neutral, i.e. unsalted, and slightly sour; |
| --- | --- |

—

Taste: neutral, i.e. unsalted, and slightly sour;

| — | Moisture: no more than 40 % by weight. |
| --- | --- |

—

Moisture: no more than 40 % by weight.

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

Type 0 common wheat flour, containing wheatgerm, with the following product and technical characteristics:

| Parameter | Value |
| --- | --- |
| W (Chopin) | Between 160 and 230 |
| P/L (index) | Between 0,35 and 0,65 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 6’ |
| Falling number | Over 260 |

Parameter

Value

W (Chopin)

Between 160 and 230

P/L (index)

Between 0,35 and 0,65

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 6’

Falling number

Over 260

Type 1 or type 2 common wheat flour, containing wheat germ, with the following product and technical characteristics:

| Parameter | Value |
| --- | --- |
| W (Chopin) | Between 140 and 230 |
| P/L (index) | Between 0,30 and 0,90 |
| H2O absorption | Over 54 % |
| C:D (Brabender stability) | Over 5’ |
| Falling number | Over 280 |

Parameter

Value

W (Chopin)

Between 140 and 230

P/L (index)

Between 0,30 and 0,90

H2O absorption

Over 54 %

C:D (Brabender stability)

Over 5’

Falling number

Over 280

Flours with a W (Chopin) value higher than that given in the table may only be used to prepare the sourdough starter.

Water.

Natural yeast or sourdough, consisting of a portion of dough from a previous preparation which, kept in a suitable environment, undergoes a gradual process of fermentation and acidification. When suitably refreshed, this sourdough starter is able to initiate the rising process when combined with new dough.

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

Growing, harvesting and storing the wheat; then grinding the grain to obtain the wheatgerm flour.

Producing the natural yeast or sourdough starter, as it is or freeze-dried, and keeping an ‘archive’ of strains that can be used to refresh the sourdough starter; preparing the starter (biga), the rising process, and finally baking the bread.

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

‘Pane Toscano’ PDO is marketed in food-grade packaging, either sliced or unsliced. Both the slicing and packaging of the sliced and unsliced bread must be carried out exclusively at the place of production. These operations must be performed immediately after the bread has cooled so as to preserve the aroma of ‘Pane Toscano’ PDO and to avoid excessive variations in the moisture content of the unsliced product and of the surface of the slices, which would change their organoleptic characteristics. The product may also be sliced and packaged in a modified atmosphere.

Alternatively, the product may be sold unpackaged as long as it is identifiable by a label suitable for food use, applied directly to the loaf before baking, which bears the logo of the PDO and other mandatory information.

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

The following information must be provided on the packaging:

| — | the logo of the ‘Pane Toscana’ PDO; |
| --- | --- |

—

the logo of the ‘Pane Toscana’ PDO;

| — | the EU PDO symbol, which must be placed in the same visual field as the denomination ‘Pane Toscano’; |
| --- | --- |

—

the EU PDO symbol, which must be placed in the same visual field as the denomination ‘Pane Toscano’;

| — | the name and address or location of the individual and/or associated baker. |
| --- | --- |

—

the name and address or location of the individual and/or associated baker.

| — | No other qualifications may be added to those listed in the product specification, including the terms: type, flavour, use, selection or similar qualifiers. |
| --- | --- |

—

No other qualifications may be added to those listed in the product specification, including the terms: type, flavour, use, selection or similar qualifiers.

However, the following are permitted:

| — | the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer; |
| --- | --- |

—

the use of names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer;

| — | references to the production process such as: wheat varieties, ‘stone-ground’ and ‘baked in a wood-fired oven’; |
| --- | --- |

—

references to the production process such as: wheat varieties, ‘stone-ground’ and ‘baked in a wood-fired oven’;

| — | possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references. |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references.

These indications may feature on the label providing their font size is no larger than that of the designation ‘Pane Toscano’.

The ‘Pane Toscano’ PDO logo consists of an image representing the outline of the region of Tuscany.

Image 1

4.   Concise definition of the geographical area

The area where the wheat, flour and yeast are obtained, and where ‘Pane Toscano’ PDO is produced and packaged, comprises the entire administrative territory of the Tuscany Region.

5.   Link with the geographical area

The link with the geographical area is based on natural factors, the specific characteristics of the product, as well as the human factor and the production method used in the geographical area defined in point 4.

The production area for ‘Pane Toscano’ PDO slopes downwards from the interior to the coast and from north to south, and is bordered by the Apennine mountains which protect it against inclement weather from the east and particularly from the north-east, while it is completely exposed to winds and precipitation from the west. From the climate point of view the area is characterised by temperatures and precipitation that are quite different from those in all neighbouring areas, seen at regional level, during the wheat-growing season from November to July. The climate data (minimum, average and maximum temperature, total precipitation and sunshine) during the period from 1981 to 2010 reveal that the minimum temperatures are the most influential factor for the parameters (W and P/L) of the flour used, and that in spite of the variations present in the region, the area is clearly different from the others. In this area common wheat is grown on the wide plains (the Arno and Tiber valleys), but above all on the huge Apennine hilly areas or uplands. These environments have led to the emergence of different local wheat ecotypes, the landrace varieties, from which many of the varieties grown today specifically for making flour suitable for the production of ‘Pane Toscano’ PDO originated. The same varieties grown in other areas, even those neighbouring Tuscany, do not have the same commercial and technical parameters required to produce ‘Pane Toscano’ PDO; this confirms the specific nature and influence of climatic conditions, as well as of genetic heritage. The rheological properties of the flour due to the climate are ideal for the proving of dough using sourdough starters produced and kept alive, from one baking session to the next, thanks to the production expertise passed on among the bakers in the area who are able to ascertain the exact dosage and production time required to achieve constant product quality.

‘Pane Toscano’ PDO is characterised by its shelf life, an indication of proper rising, which protects it against mould for a much longer period than other breads found on the market today. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the ‘neutral’, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour in the case of type 0 flour or uniform amber colour in the case of type 1 or type 2 flour. ‘Pane Toscano’ PDO is also distinguished by its high nutritional value and digestibility due to the use of a mixture of flours low in gluten and with the nutritional value of the wheatgerm (unlike today’s now-widespread practice of adding the wheatgerm during processing), and to the historical absence of salt in its ingredients.

The link between the geographical area and the quality and product characteristics of ‘Pane Toscano’ PDO is inherent in the long bread-making process, which allows the sourdough starter (in the absence of salt) to extract those components from the wheatgerm flour which, when the bread is baked, give the product its typical flavour, appearance and shelf life.

These characteristics derive from the age-old, typical bread-baking method employed in Tuscany which excludes the use of salt as an ingredient in the dough and requires a natural sourdough starter to help the dough to rise, the use of type 0, type 1 or type 2 soft wheat flour, containing wheatgerm, mainly obtained from selected varieties grown in Tuscany since the beginning of the twentieth century.

The absence of salt in ‘Pane Toscano’ appears to stem from a historical, typically Tuscan, dispute between the then rival cities of Florence and Pisa in the twelfth century.

The sourdough starter in particular must interact with flours which have the wheat quality characteristics listed in point 3.3 and which are produced in the area defined in point 4, i.e. low hardness, low W value and medium P/L value. These characteristics, which are statistically proven for the varieties grown in the area of ‘Pane Toscano’ PDO and not proven in neighbouring areas, are confirmed by a significant climatic specificity which influences the genotype thanks to the temperatures and in particular the minimum temperatures.

Most of the common wheat varieties grown today for producing this bread are derived from parent varieties selected in the Valdichiana valley in the early twentieth century, which then became established in the ‘Pane Toscano’ PDO production area.

Another factor is that the bakers continue to use flour produced without removing the wheatgerm, which clearly helps to make the bread of higher nutritional value.

The presence of the wheatgerm, today seemingly entirely absent in the flours used to make generic bread, not only positively influences the nutritional characteristics of ‘Pane Toscano’ PDO but also the rising process due to wheatgerm being rich in enzymes which help break down the compound sugars. A further factor characterising this production is the expert use of sourdough starters produced by bakers who, simply by mixing water and the same flour used to make ‘Pane Toscano’ PDO, create the conditions for lactic-acid fermentation, resulting in compounds which, during baking, give the bread its typical aroma and flavour. Finally, not using salt not only influences the fermentation processes, but also clearly characterises the flavour of this typical Tuscan food product.

In this context where there is an interplay of various factors, the most important of all is the bakers’ craft which, thanks to their thorough knowledge of the quality parameters to be respected and of the preparation of the sourdough starter, and thanks to their close attention during the rising and baking phases, results in a highly typical product with a high nutritional value.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of Commission Implementing Regulation (EU) No 668/2014)

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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