# Official Journal C 321/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 321 |
| | |
| English edition | Information and Notices | Volume 5718 September 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 321

English edition

Information and Notices

Volume 5718 September 2014

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 321/01 | Euro exchange rates | 1 |
| | European Court of Auditors |
| 2014/C 321/02 | Special Report No 12/2014 Is the ERDF effective in funding projects that directly promote biodiversity under the EU biodiversity strategy to 2020? | 2 |
| | NOTICES FROM MEMBER STATES |
| 2014/C 321/03 | Information communicated by Member States regarding closure of fisheries | 3 |
| 2014/C 321/04 | Information communicated by Member States regarding closure of fisheries | 3 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 321/01

Euro exchange rates

1

European Court of Auditors

2014/C 321/02

Special Report No 12/2014 Is the ERDF effective in funding projects that directly promote biodiversity under the EU biodiversity strategy to 2020?

2

NOTICES FROM MEMBER STATES

2014/C 321/03

Information communicated by Member States regarding closure of fisheries

3

2014/C 321/04

Information communicated by Member States regarding closure of fisheries

3

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2014/C 321/05 | 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 | 4 |

V   Announcements

OTHER ACTS

European Commission

2014/C 321/05

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

4

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

EN

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 18.9.2014 | EN | Official Journal of the European Union | C 321/1 |
| --- | --- | --- | --- |

18.9.2014

EN

Official Journal of the European Union

C 321/1

---

Euro exchange rates (1)

17 September 2014

2014/C 321/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2956 |
| JPY | Japanese yen | 139,05 |
| DKK | Danish krone | 7,4458 |
| GBP | Pound sterling | 0,79360 |
| SEK | Swedish krona | 9,2634 |
| CHF | Swiss franc | 1,2101 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,3040 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,532 |
| HUF | Hungarian forint | 313,70 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1876 |
| RON | Romanian leu | 4,4218 |
| TRY | Turkish lira | 2,8620 |
| AUD | Australian dollar | 1,4302 |
| CAD | Canadian dollar | 1,4218 |
| HKD | Hong Kong dollar | 10,0425 |
| NZD | New Zealand dollar | 1,5857 |
| SGD | Singapore dollar | 1,6371 |
| KRW | South Korean won | 1 341,81 |
| ZAR | South African rand | 14,1840 |
| CNY | Chinese yuan renminbi | 7,9546 |
| HRK | Croatian kuna | 7,6255 |
| IDR | Indonesian rupiah | 15 505,64 |
| MYR | Malaysian ringgit | 4,1742 |
| PHP | Philippine peso | 57,408 |
| RUB | Russian rouble | 49,7251 |
| THB | Thai baht | 41,771 |
| BRL | Brazilian real | 3,0247 |
| MXN | Mexican peso | 17,0802 |
| INR | Indian rupee | 78,9268 |

Currency

Exchange rate

USD

US dollar

1,2956

JPY

Japanese yen

139,05

DKK

Danish krone

7,4458

GBP

Pound sterling

0,79360

SEK

Swedish krona

9,2634

CHF

Swiss franc

1,2101

ISK

Iceland króna

NOK

Norwegian krone

8,3040

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,532

HUF

Hungarian forint

313,70

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1876

RON

Romanian leu

4,4218

TRY

Turkish lira

2,8620

AUD

Australian dollar

1,4302

CAD

Canadian dollar

1,4218

HKD

Hong Kong dollar

10,0425

NZD

New Zealand dollar

1,5857

SGD

Singapore dollar

1,6371

KRW

South Korean won

1 341,81

ZAR

South African rand

14,1840

CNY

Chinese yuan renminbi

7,9546

HRK

Croatian kuna

7,6255

IDR

Indonesian rupiah

15 505,64

MYR

Malaysian ringgit

4,1742

PHP

Philippine peso

57,408

RUB

Russian rouble

49,7251

THB

Thai baht

41,771

BRL

Brazilian real

3,0247

MXN

Mexican peso

17,0802

INR

Indian rupee

78,9268

---

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

---

European Court of Auditors

| 18.9.2014 | EN | Official Journal of the European Union | C 321/2 |
| --- | --- | --- | --- |

18.9.2014

EN

Official Journal of the European Union

C 321/2

---

Special Report No 12/2014 ‘Is the ERDF effective in funding projects that directly promote biodiversity under the EU biodiversity strategy to 2020?’

2014/C 321/02

The European Court of Auditors hereby informs you that Special Report No 12/2014 ‘Is the ERDF effective in funding projects that directly promote biodiversity under the EU biodiversity strategy to 2020?’ has just been published.

The report can be accessed for consultation or downloading on the European Court of Auditors' website: http://eca.europa.eu

A hard copy version of the report may be obtained free of charge on request to the Court of Auditors:

| European Court of Auditors |
| --- |
| Publications (PUB) |
| 12, rue Alcide De Gasperi |
| 1615 Luxembourg |
| LUXEMBOURG |
| Tel. +352 4398-1 |
| E-mail: eca-info@eca.europa.eu |

European Court of Auditors

Publications (PUB)

12, rue Alcide De Gasperi

1615 Luxembourg

LUXEMBOURG

Tel. +352 4398-1

E-mail: eca-info@eca.europa.eu

or by filling in an electronic order form on EU-Bookshop.

---

NOTICES FROM MEMBER STATES

| 18.9.2014 | EN | Official Journal of the European Union | C 321/3 |
| --- | --- | --- | --- |

18.9.2014

EN

Official Journal of the European Union

C 321/3

---

Information communicated by Member States regarding closure of fisheries

2014/C 321/03

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 22.8.2014 |
| --- | --- |
| Duration | 22.8.2014-31.12.2014 |
| Member State | France |
| Stock or group of stocks | SRX/2AC4-C |
| Species | Skates and rays (Rajiformes) |
| Zone | Union waters of IIa and IV |
| Type(s) of fishing vessels | — |
| Reference number | 25/TQ43 |

Date and time of closure

22.8.2014

Duration

22.8.2014-31.12.2014

Member State

France

Stock or group of stocks

SRX/2AC4-C

Species

Skates and rays (Rajiformes)

Zone

Union waters of IIa and IV

Type(s) of fishing vessels

—

Reference number

25/TQ43

---

(1)  OJ L 343, 22.12.2009, p. 1

---

| 18.9.2014 | EN | Official Journal of the European Union | C 321/3 |
| --- | --- | --- | --- |

18.9.2014

EN

Official Journal of the European Union

C 321/3

---

Information communicated by Member States regarding closure of fisheries

2014/C 321/04

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 25.8.2014 |
| --- | --- |
| Duration | 25.8.2014-31.12.2014 |
| Member State | The Netherlands |
| Stock or Group of stocks | PLE/03AN. |
| Species | Plaice (Pleuronectes platessa) |
| Zone | Skagerrak |
| Type(s) of fishing vessels | — |
| Reference number | 26/TQ43 |

Date and time of closure

25.8.2014

Duration

25.8.2014-31.12.2014

Member State

The Netherlands

Stock or Group of stocks

PLE/03AN.

Species

Plaice (Pleuronectes platessa)

Zone

Skagerrak

Type(s) of fishing vessels

—

Reference number

26/TQ43

---

(1)  OJ L 343, 22.12.2009, p. 1.

---

V Announcements

OTHER ACTS

European Commission

| 18.9.2014 | EN | Official Journal of the European Union | C 321/4 |
| --- | --- | --- | --- |

18.9.2014

EN

Official Journal of the European Union

C 321/4

---

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

2014/C 321/05

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘SCHWÄBISCHE MAULTASCHEN’/‘SCHWÄBISCHE SUPPENMAULTASCHEN’

EC No: DE-PGI-0105-01165 — 21.10.2013

PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment

—

—

—

—

—

—

—

—

—

2.   Type of amendment(s)

—

—

—

—

3.   Amendments:

Amendments requested:

b) Description:

The section ‘Composition’ is replaced by the following:

‘
  Composition

Dough casing

Must contain:

| — | Durum wheat flour and/or meal and/or spelt meal and/or spelt flour |
| --- | --- |

—

Durum wheat flour and/or meal and/or spelt meal and/or spelt flour

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

May contain:

| — | Salt, iodised salt, sea salt |
| --- | --- |

—

Salt, iodised salt, sea salt

| — | Herbs and/or spinach |
| --- | --- |

—

Herbs and/or spinach

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

Minced meat

Basic ingredients:

Must contain:

| — | Pork and/or beef and/or veal |
| --- | --- |

—

Pork and/or beef and/or veal

May contain:

| — | Rind, pork fat, beef fat |
| --- | --- |

—

Rind, pork fat, beef fat

| — | Belly, smoked, raw cured products (e.g. Landjäger), raw ham |
| --- | --- |

—

Belly, smoked, raw cured products (e.g. Landjäger), raw ham

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

| — | Vegetables native to the local area, deep-frozen and/or fresh, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson |
| --- | --- |

—

Vegetables native to the local area, deep-frozen and/or fresh, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson

| — | Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs) |
| --- | --- |

—

Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs)

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

Seasoning ingredients (max. 3 %):

May contain:

| — | Spices and herbs, e.g. parsley, chives, celery, fresh or dried or deep-frozen, seasoning, spice extracts |
| --- | --- |

—

Spices and herbs, e.g. parsley, chives, celery, fresh or dried or deep-frozen, seasoning, spice extracts

| — | Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey) |
| --- | --- |

—

Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey)

| — | Salt, iodised salt, sea salt, rock salt, crystal salt, nitrate pickling salt (only for the ingredients which may be contained within the basic ingredients of the minced meat: belly, smoked, raw cured products, raw ham) |
| --- | --- |

—

Salt, iodised salt, sea salt, rock salt, crystal salt, nitrate pickling salt (only for the ingredients which may be contained within the basic ingredients of the minced meat: belly, smoked, raw cured products, raw ham)

Non-seasoning ingredients (max. 2 %):

May contain:

| — | Starch, non-modified |
| --- | --- |

—

Starch, non-modified

| — | Thickeners (locust bean flour, guar gum, xanthan gum) |
| --- | --- |

—

Thickeners (locust bean flour, guar gum, xanthan gum)

| — | Cutter process aids (citrate, phosphate) |
| --- | --- |

—

Cutter process aids (citrate, phosphate)

| — | Stabilisers (citrate, acetate, organic acids) |
| --- | --- |

—

Stabilisers (citrate, acetate, organic acids)

| — | Wheat gluten and/or maize meal |
| --- | --- |

—

Wheat gluten and/or maize meal

| — | Egg white powder, whole egg powder |
| --- | --- |

—

Egg white powder, whole egg powder

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

| — | Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate) |
| --- | --- |

—

Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate)

Minced vegetables:

Basic ingredients:

Must contain:

| — | Vegetables native to the local area, deep-frozen and/or fresh and/or dry, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize |
| --- | --- |

—

Vegetables native to the local area, deep-frozen and/or fresh and/or dry, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize

May contain:

| — | Dairy products, e.g. quark, fresh cheese, cheese |
| --- | --- |

—

Dairy products, e.g. quark, fresh cheese, cheese

| — | Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs) |
| --- | --- |

—

Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs)

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

Seasoning ingredients (max. 3 %):

May contain:

| — | Spices and herbs, e.g. parsley, chives, celery, fresh, dried or deep-frozen, seasoning, spice extracts |
| --- | --- |

—

Spices and herbs, e.g. parsley, chives, celery, fresh, dried or deep-frozen, seasoning, spice extracts

| — | Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey) |
| --- | --- |

—

Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey)

| — | Salt, iodised salt, sea salt, rock salt, crystal salt |
| --- | --- |

—

Salt, iodised salt, sea salt, rock salt, crystal salt

Non-seasoning ingredients (max. 2 %):

May contain:

| — | Starch, non-modified |
| --- | --- |

—

Starch, non-modified

| — | Thickeners (locust bean flour, guar gum, xanthan gum) |
| --- | --- |

—

Thickeners (locust bean flour, guar gum, xanthan gum)

| — | Cutter process aids (citrate/phosphate) |
| --- | --- |

—

Cutter process aids (citrate/phosphate)

| — | Stabilisers (citrate, acetate and organic acids) |
| --- | --- |

—

Stabilisers (citrate, acetate and organic acids)

| — | Wheat gluten and/or maize meal |
| --- | --- |

—

Wheat gluten and/or maize meal

| — | Egg white powder, whole egg powder |
| --- | --- |

—

Egg white powder, whole egg powder

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

| — | Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate)’ |
| --- | --- |

—

Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate)’

Under ‘Quality criteria’, the following is added to the description of the colour of the dough casing: ‘... or green or with green speckles if made with spinach or herbs’.

Under ‘Consistency/texture’ of the filling, the word ‘emulsion’ is replaced by ‘structure’.

Under ‘Meat content’, after ‘at least 8 %’ is added ‘of total weight’.

The following information about the vegetable content is also added: ‘Vegetable content: at least 20 % of total weight (for vegetable fillings) at least 30 % of filling comprised of vegetables.’

Grounds
  :

Grounds

The changes submitted in the application will help to clarify and provide a complete definition of the essential and optional ingredients, in particular for Maultaschen with vegetable fillings.

This application has been submitted on the request of the relevant Baden-Württemberg control authorities who require greater clarity as regards the ingredients which must and may be used.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

3

‘SCHWÄBISCHE MAULTASCHEN’/‘SCHWÄBISCHE SUPPENMAULTASCHEN’

‘SCHWÄBISCHE MAULTASCHEN’/‘SCHWÄBISCHE SUPPENMAULTASCHEN’

EC No: DE-PGI-0105-01165 — 21.10.2013

EC No: DE-PGI-0105-01165 — 21.10.2013

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name

Name

‘Schwäbische Maultaschen’/‘Schwäbische Suppenmaultaschen’

2.   Member State or Third Country

Member State or Third Country

Germany

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 2.7. Pasta

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

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

Stuffed pasta pouches filled with minced meat or minced vegetables.

Square or rounded pasta pouches; fresh or packed; boiled or fried prior to eating.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

Composition

Composition

Dough casing

Dough casing

Must contain:

| — | Durum wheat flour and/or meal and/or spelt meal and/or spelt flour |
| --- | --- |

—

Durum wheat flour and/or meal and/or spelt meal and/or spelt flour

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

May contain:

| — | Salt, iodised salt, sea salt |
| --- | --- |

—

Salt, iodised salt, sea salt

| — | Herbs and/or spinach |
| --- | --- |

—

Herbs and/or spinach

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

Minced meat

Minced meat

Basic ingredients:

Basic ingredients:

Must contain:

| — | Pork and/or beef and/or veal |
| --- | --- |

—

Pork and/or beef and/or veal

May contain:

| — | Rind, pork fat, beef fat |
| --- | --- |

—

Rind, pork fat, beef fat

| — | Belly, smoked, raw cured products (e.g. Landjäger), raw ham |
| --- | --- |

—

Belly, smoked, raw cured products (e.g. Landjäger), raw ham

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

| — | Vegetables typical to the geographical area, deep-frozen and/or fresh, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize. The vegetables used may also come from other regions |
| --- | --- |

—

Vegetables typical to the geographical area, deep-frozen and/or fresh, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize. The vegetables used may also come from other regions

| — | Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs) |
| --- | --- |

—

Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs)

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

Seasoning ingredients (max. 3 %):

Seasoning ingredients (max. 3 %):

May contain:

| — | Spices and herbs, e.g. parsley, chives, celery, fresh or dried or deep-frozen, seasoning, spice extracts |
| --- | --- |

—

Spices and herbs, e.g. parsley, chives, celery, fresh or dried or deep-frozen, seasoning, spice extracts

| — | Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey) |
| --- | --- |

—

Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey)

| — | Salt, iodised salt, sea salt, rock salt, crystal salt, nitrate pickling salt (only for the ingredients which may be contained within the basic ingredients of the minced meat: belly, smoked, raw cured products, raw ham) |
| --- | --- |

—

Salt, iodised salt, sea salt, rock salt, crystal salt, nitrate pickling salt (only for the ingredients which may be contained within the basic ingredients of the minced meat: belly, smoked, raw cured products, raw ham)

Non-seasoning ingredients (max. 2 %):

Non-seasoning ingredients (max. 2 %):

May contain:

| — | Starch, non-modified |
| --- | --- |

—

Starch, non-modified

| — | Thickeners (locust bean flour, guar gum, xanthan gum) |
| --- | --- |

—

Thickeners (locust bean flour, guar gum, xanthan gum)

| — | Cutter process aids (citrate, phosphate) |
| --- | --- |

—

Cutter process aids (citrate, phosphate)

| — | Stabilisers (citrate, acetate, organic acids) |
| --- | --- |

—

Stabilisers (citrate, acetate, organic acids)

| — | Wheat gluten and/or maize meal |
| --- | --- |

—

Wheat gluten and/or maize meal

| — | Egg white powder, whole egg powder |
| --- | --- |

—

Egg white powder, whole egg powder

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

| — | Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate) |
| --- | --- |

—

Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate)

Minced vegetables:

Minced vegetables:

Basic ingredients:

Basic ingredients:

Must contain:

| — | Vegetables typical to the geographical area, deep-frozen and/or fresh and/or dried, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize. The vegetables used may also come from other regions |
| --- | --- |

—

Vegetables typical to the geographical area, deep-frozen and/or fresh and/or dried, e.g. spinach, chard, carrots, onions (also roasted onions), peas, beans, potatoes, celery, parsnips, leek, ramson, maize. The vegetables used may also come from other regions

May contain:

| — | Dairy products, e.g. quark, fresh cheese, cheese |
| --- | --- |

—

Dairy products, e.g. quark, fresh cheese, cheese

| — | Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs) |
| --- | --- |

—

Bread (white or wheat bread or spelt bread, also dried and ground as breadcrumbs)

| — | Whole egg |
| --- | --- |

—

Whole egg

| — | Water |
| --- | --- |

—

Water

Seasoning ingredients (max. 3 %):

Seasoning ingredients (max. 3 %):

May contain:

| — | Spices and herbs, e.g. parsley, chives, celery, fresh, dried or deep-frozen, seasoning, spice extracts |
| --- | --- |

—

Spices and herbs, e.g. parsley, chives, celery, fresh, dried or deep-frozen, seasoning, spice extracts

| — | Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey) |
| --- | --- |

—

Sweetening agents (sugar, dextrose, glucose syrup, cane sugar, honey)

| — | Salt, iodised salt, sea salt, rock salt, crystal salt |
| --- | --- |

—

Salt, iodised salt, sea salt, rock salt, crystal salt

Non-seasoning ingredients (max. 2 %):

Non-seasoning ingredients (max. 2 %):

May contain:

| — | Starch, non-modified |
| --- | --- |

—

Starch, non-modified

| — | Thickeners (locust bean flour, guar gum, xanthan gum) |
| --- | --- |

—

Thickeners (locust bean flour, guar gum, xanthan gum)

| — | Cutter process aids (citrate/phosphate) |
| --- | --- |

—

Cutter process aids (citrate/phosphate)

| — | Stabilisers (citrate, acetate and organic acids) |
| --- | --- |

—

Stabilisers (citrate, acetate and organic acids)

| — | Wheat gluten and/or maize meal |
| --- | --- |

—

Wheat gluten and/or maize meal

| — | Egg white powder, whole egg powder |
| --- | --- |

—

Egg white powder, whole egg powder

| — | Vegetable oil |
| --- | --- |

—

Vegetable oil

| — | Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate) |
| --- | --- |

—

Antioxidants (ascorbic acid, sodium ascorbate, citric acid, citrate)

Quality criteria/minimum requirements for ‘Schwäbische Maultasche’ with meat or vegetable fillings:

Quality criteria/minimum requirements for ‘Schwäbische Maultasche’ with meat or vegetable fillings:

| Colour/appearance: | Dough casing: pale yellow to pale grey or green or with green speckles if made with spinach or herbs. |
| --- | --- |
| | Filling: loose, with structure still recognisable |
| Shape: | Square or rounded |
| Size: | Standard Maultasche: | Length: 55-100 mm
  Width: 50-90 mm
  Height: 15-25 mm |
| | Suppenmaultasche: | Length: 10-55 mm
  Width: 10-50 mm
  Height: 5-20 mm |
| Weight: | Standard Maultasche:
  Suppenmaultasche: | 40-150 g
  10-40 g |
| Consistency/texture: | Dough casing: firm to the bite, not sticky
  Filling: soft, structure still intact |
| Whole egg: | Whole grade A eggs; dry matter content at least 23 % |
| Meat content: | at least 8 % of total weight |
| (for meat fillings) | Protein content: minced meat fibrous protein free meat protein at least 7 % |
| Vegetable content: | at least 20 % of total weight |
| (for vegetable fillings) | at least 30 % of filling comprised of vegetables. |

Colour/appearance:

Dough casing: pale yellow to pale grey or green or with green speckles if made with spinach or herbs.

Filling: loose, with structure still recognisable

Shape:

Square or rounded

Size:

Standard Maultasche:

Length: 55-100 mm

Width: 50-90 mm

Height: 15-25 mm

Suppenmaultasche:

Length: 10-55 mm

Width: 10-50 mm

Height: 5-20 mm

Weight:

Standard Maultasche:

Suppenmaultasche:

40-150 g

10-40 g

Consistency/texture:

Dough casing: firm to the bite, not sticky

Filling: soft, structure still intact

Whole egg:

Whole grade A eggs; dry matter content at least 23 %

Meat content:

at least 8 % of total weight

(for meat fillings)

Protein content: minced meat fibrous protein free meat protein at least 7 %

Vegetable content:

at least 20 % of total weight

(for vegetable fillings)

at least 30 % of filling comprised of vegetables.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

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3.5.   Specific steps in production that must take place in the defined geographical area

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

The entire production process takes place in the geographical area specified.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

Specific rules concerning slicing, grating, packaging, etc.

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3.7.   Specific rules concerning labelling

Specific rules concerning labelling

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4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area of Swabia is made up of all of Baden-Württemberg and all of the region of Swabia in Bavaria.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The ‘schwäbische Maultasche’ has a tradition in the defined geographical area dating back centuries. In addition to being the traditional Lenten fare eaten on Maundy Thursday, in Swabia Maultaschen have now become a highly popular all-year-round dish. Maultaschen are made and sold in Swabia by almost all butcher’s shops, meat product manufacturers and local restaurants.

5.2.   Specificity of the product

Specificity of the product

‘Schwäbische Maultaschen’ are a Swabian speciality with a centuries-old tradition held in high esteem by consumers. No Swabian dish is as popular and as well-known a speciality way beyond the borders of Swabia (Baden-Württemberg and the region of Swabia in Bavaria) as the ‘schwäbische Maultasche’. They are frequently referred to alongside Swabia’s famous people and significant inventions.

Maultaschen are mentioned in Swabian literature and associated with a large number of festivals and customs in Swabia.

Every autumn the traditional ‘Maultaschen festival’ is held in Freiberg am Neckar. The municipality of Baiersbronn even elects a ‘Maultaschen queen’. Maultaschen also play a role in tourism. For example, in the historic town of Bad Urach, which was formerly the seat of the ruling counts, there is a Maultaschen trail providing information on the Swabian Alb and its scenery and culinary specialities.

The Swabia region holds several Maultaschen world records: in 1982 a publican in Maulbronn in Swabia made 1 134 Maultaschen in 22 minutes and thus broke the record set the previous year by a master butcher in Stuttgart-Untertürkheim. In 1987 the same publican entered the Guinness Book of Records with a giant Maultasche. 10 years later, in 1997, chefs from Freiberg am Neckar set a new record. Shortly after, in 2000, that record was broken by chefs from Baiersbronn.

Swabian literature is littered with poems and stories about Maultaschen. With tongue in cheek, the Swabian author Thaddäus Troll once likened the Swabian identity to a Maultasche. The Swabian dialect poet Heinz Eugen Schramm wrote a poem about making Maultaschen. The Swabian dialect poet Friedrich E. Vogt also gave Maultaschen their place in literature as a standard feature on the Swabian menu.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Due to its long tradition and deep roots in Swabian culture, the ‘schwäbische Maultasche’ has become a well-known and well-loved regional speciality beyond the borders of Swabia itself, with its reputation very much based on its geographical origin.

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

4

https://register.dpma.de/DPMAregister/geo/detail/30499901.6

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

(4)  See footnote 2.

4

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