# C_2017305EN.01002001.xml

| 15.9.2017 | EN | Official Journal of the European Union | C 305/20 |
| --------- | -- | -------------------------------------- | -------- |

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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

(2017/C 305/13)

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

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF 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

‘PANE DI MATERA’

EU No: PGI-IT-02100 — 10.12.2015

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

| Consorzio di Tutela del Pane di Matera IGP (Consortium for the protection of Pane di Matera PGI) |
| ------------------------------------------------------------------------------------------------ |
| Via De Amicis, 54 |
| 75100 Matera |
| ITALIA |

The Consorzio di Tutela del Pane di Matera IGP is entitled to submit an amendment application pursuant to Article 13(1) of Decree No 12511 of 14 October 2013 of the Ministry of Agricultural, Food and Forestry Policy.

2.   Member State or Third Country

Italy

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

| — | ☐ | Name of product |
| - | - | ----------------------------------------------------- |
| — | ☒ | Product description |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Production method |
| — | ☐ | Link |
| — | ☐ | Labelling |
| — | ☒ | Other [Packaging; Inspection body; Geographical area] |

4.   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 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)

Product description

| — | The following sentence in Article 2 of the current specification:
‘This system requires the use of durum wheat flour (Triticum durum) only, the quality characteristics of which must be in line with the following parameters:
Gluten (%)
Value ≥ 11 Yellow index
Value ≥ 21 Moisture (%)
Value ≤ 15,50 Ash (% in the dry matter)
Value ≤ 2 % in the dry matter’
is replaced by the following Article 2 of the amended product specification:
‘This system requires the use of durum wheat flour (Triticum durum) or semolina only, the quality characteristics of which must be in line with the following parameters:
Protein (%) nitrogen × 5,70 ( *2 )
Value ≥ 11 Yellow index( *1 )
Value ≥ 20 Moisture (%)( *2 )
Value ≤ 14,50 Ash (% in the dry matter)( *2 )
Value ≤ 1,35 in the dry matter
It is specified that durum wheat flour and/or semolina may be used for the production of ‘Pane di Matera’. This specification improves the description of the raw material used to produce ‘Pane di Matera’. The use of semolina for bread making, is a widespread practice for bakery products especially in the southern regions of Italy, and also in the Province of Matera. Therefore, further to a request by producers, it is considered that there is no reason not to allow the use durum wheat semolina for the production of ‘Pane di Matera’ PGI.
Furthermore, the chemical parameters of the flours and semolina have been better defined and updated. In particular:
—
Gluten has been replaced by the protein value which remains 11 % and the method of determination has been indicated. —
The yellow index has been reduced from ≥ 21 to ≥ 20 and the method of determination has been specified. —
Moisture content has been reduced from ≤ 15,5 % to ≤ 14,5 % in order to have better preserved grain of higher quality; —
Ash has been reduced from ≤ 2 % to ≤ 1,35 % and the method of determination has been specified. The updated chemical parameters of the flours and semolina proposed in the amendment are designed to adapt the product specification to the actual characteristics of the raw materials used to make ‘Pane di Matera’ PGI. | Gluten (%) | Value ≥ 11 | Yellow index | Value ≥ 21 | Moisture (%) | Value ≤ 15,50 | Ash (% in the dry matter) | Value ≤ 2 % in the dry matter’ | Protein (%) nitrogen × 5,70 ( *2 ) | Value ≥ 11 | Yellow index( *1 ) | Value ≥ 20 | Moisture (%)( *2 ) | Value ≤ 14,50 | Ash (% in the dry matter)( *2 ) | Value ≤ 1,35 in the dry matter | — | Gluten has been replaced by the protein value which remains 11 % and the method of determination has been indicated. | — | The yellow index has been reduced from ≥ 21 to ≥ 20 and the method of determination has been specified. | — | Moisture content has been reduced from ≤ 15,5 % to ≤ 14,5 % in order to have better preserved grain of higher quality; | — | Ash has been reduced from ≤ 2 % to ≤ 1,35 % and the method of determination has been specified. |
| ---------------------------------- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | ---------- | ---------- | ------------ | ---------- | ------------ | ------------- | ------------------------- | ------------------------------ | ---------------------------------- | ---------- | ------------------ | ---------- | ------------------ | ------------- | ------------------------------- | ------------------------------ | - | -------------------------------------------------------------------------------------------------------------------- | - | ------------------------------------------------------------------------------------------------------- | - | ---------------------------------------------------------------------------------------------------------------------- | - | ----------------------------------------------------------------------------------------------- |
| Gluten (%) | Value ≥ 11 | | | | | | | | | | | | | | | | | | | | | | | | |
| Yellow index | Value ≥ 21 | | | | | | | | | | | | | | | | | | | | | | | | |
| Moisture (%) | Value ≤ 15,50 | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (% in the dry matter) | Value ≤ 2 % in the dry matter’ | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (%) nitrogen × 5,70 ( *2 ) | Value ≥ 11 | | | | | | | | | | | | | | | | | | | | | | | | |
| Yellow index( *1 ) | Value ≥ 20 | | | | | | | | | | | | | | | | | | | | | | | | |
| Moisture (%)( *2 ) | Value ≤ 14,50 | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (% in the dry matter)( *2 ) | Value ≤ 1,35 in the dry matter | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Gluten has been replaced by the protein value which remains 11 % and the method of determination has been indicated. | | | | | | | | | | | | | | | | | | | | | | | | |
| — | The yellow index has been reduced from ≥ 21 to ≥ 20 and the method of determination has been specified. | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Moisture content has been reduced from ≤ 15,5 % to ≤ 14,5 % in order to have better preserved grain of higher quality; | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Ash has been reduced from ≤ 2 % to ≤ 1,35 % and the method of determination has been specified. | | | | | | | | | | | | | | | | | | | | | | | | |

| — | The following tables:
‘Composition of 100 g of Pane di Matera
Range Protein( 2 )
8,2 -8,3 Carbohydrates
51,3 -53,4 of which fibre (total)
2,9 -3,7 Fat
1,0 -1,2 Ash (% in the dry matter)
2,24 -2,51
Sensory properties of samples of Pane di Matera
Sensory indicators
Range Crunchiness of the crust
4,8 to 5,7 Acidic aroma
1,3 to 1,6 Burnt aroma
3,2 to 4,3 Acidic taste
1,3 to 2,0 ’
are amended as follows:
‘Composition of 100 g of Pane di Matera
Protein (%) nitrogen × 5,70
Value ≥ 8,1 Carbohydrates (%)
Value ≥ 51,3 of which fibre
Value ≥ 2,9 Fats (%)
Value ≥ 1,0 Ash (% in the dry matter)
Value ≥ 2,24 ’
The amendment to the table setting out the composition of ‘Pane di Matera’ has become necessary due to ongoing variation in the characteristics of the raw ingredients available on the market, as noted by bakers. Without prejudice to the obligatory use of at least 20 % durum wheat flour and semolina from local landraces and varieties, producers are given the option of having higher levels of protein, carbohydrate, fat and ash. This is to enable them to make use of new varieties of durum wheat available on the market, as well as allowing them to extend the options for the remaining 80 % of flour and semolina used to produce ‘Pane di Matera’.
‘Sensory profile of “Pane di Matera” PGI
Sensory indicators
Minimum value
Maximum value Acidic aroma
1,0
2,0 Burnt aroma
3,0
4,5 Acidic taste
1,0
2,5 Crunchiness of the crust
4,5
6,0 Definition of the sensory characteristics of “Pane di Matera” PGI refers to the following standards: ISO 13299:2016; ISO 8589:2007; ISO 5492:2008; ISO/IEC 17025:2005.’
The range of values defined for the sensory descriptors of ‘Pane di Matera’ have been extended based on the bakers' experience of production. For greater accuracy, it was considered appropriate to include in the specifications the official methods for defining the sensory profile of ‘Pane di Matera’. | | Range | Protein( 2 ) | 8,2 -8,3 | Carbohydrates | 51,3 -53,4 | of which fibre (total) | 2,9 -3,7 | Fat | 1,0 -1,2 | Ash (% in the dry matter) | 2,24 -2,51 | Sensory indicators | Range | Crunchiness of the crust | 4,8 to 5,7 | Acidic aroma | 1,3 to 1,6 | Burnt aroma | 3,2 to 4,3 | Acidic taste | 1,3 to 2,0 ’ | Protein (%) nitrogen × 5,70 | Value ≥ 8,1 | Carbohydrates (%) | Value ≥ 51,3 | of which fibre | Value ≥ 2,9 | Fats (%) | Value ≥ 1,0 | Ash (% in the dry matter) | Value ≥ 2,24 ’ | Sensory indicators | Minimum value | Maximum value | Acidic aroma | 1,0 | 2,0 | Burnt aroma | 3,0 | 4,5 | Acidic taste | 1,0 | 2,5 | Crunchiness of the crust | 4,5 | 6,0 |
| --------------------------- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | ------------- | ----- | ------------ | -------- | ------------- | ---------- | ---------------------- | -------- | --- | -------- | ------------------------- | ---------- | ------------------ | ----- | ------------------------ | ---------- | ------------ | ---------- | ----------- | ---------- | ------------ | ------------ | --------------------------- | ----------- | ----------------- | ------------ | -------------- | ----------- | -------- | ----------- | ------------------------- | -------------- | ------------------ | ------------- | ------------- | ------------ | --- | --- | ----------- | --- | --- | ------------ | --- | --- | ------------------------ | --- | --- |
| | Range | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein( 2 ) | 8,2 -8,3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Carbohydrates | 51,3 -53,4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| of which fibre (total) | 2,9 -3,7 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fat | 1,0 -1,2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (% in the dry matter) | 2,24 -2,51 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Sensory indicators | Range | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Crunchiness of the crust | 4,8 to 5,7 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Acidic aroma | 1,3 to 1,6 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Burnt aroma | 3,2 to 4,3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Acidic taste | 1,3 to 2,0 ’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (%) nitrogen × 5,70 | Value ≥ 8,1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Carbohydrates (%) | Value ≥ 51,3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| of which fibre | Value ≥ 2,9 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fats (%) | Value ≥ 1,0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (% in the dry matter) | Value ≥ 2,24 ’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Sensory indicators | Minimum value | Maximum value | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Acidic aroma | 1,0 | 2,0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Burnt aroma | 3,0 | 4,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Acidic taste | 1,0 | 2,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Crunchiness of the crust | 4,5 | 6,0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

| — | The following table has been deleted:
‘Specific volume of the loaves and rate at which the soft inner part or crumb of “Pane di Matera” hardens over a 7-day period.
Sample of bread
Specific volume (dm3/kg)
Duration in days consistency( 3 ) A
4,44 b
1,70 B
3,80 ab
1,57 C
3,70 a
3,08 D
3,64 a
3,77
In addition to easing the burden of analyses and the subsequent financial costs to producers, removal of the table was necessary on account of the proposed amendments, and especially that of increasing the sizes. The values shown in the table do not take account of the amendments and are therefore inaccurate. For these reasons, it is considered appropriate to remove the table, leaving producers to define the shelf-life of ‘Pane di Matera’ in relation to its size, in accordance with the number of days stated at Article 6 of the specification.
The description of ‘Pane di Matera’ when released for consumption has been amended. The following paragraph of Article 7 of the specification, and corresponding point 3.2 of the single document:
‘“Pane di Matera” must have the following characteristics when released for consumption:
—
Cone-shaped or “tall”; —
Loaves of between 1 g and 2 kg; —
A crust at least 3 mm thick; —
Pale yellow crumb with characteristic holes; Moisture no more than 33 %’
is amended as follows:
‘“Pane di Matera” must have the following characteristics when released for consumption:
—
Cone-shaped or “tall”; —
Loaves of between 500 g and 10 kg; —
A crust at least 3 mm thick; —
Pale yellow crumb with characteristic holes; —
The initials “MT”, in printed capitals, impressed into the top of the loaf before baking.’ The moisture parameters are those laid down in the relevant legislation.
Specifically, the range of loaf sizes has been increased, from 1-2 kg to 500 g-10 kg, to meet the new needs of consumers and caterers. This amendment is intended to satisfy both the demands of small households, that require small loaves to avoid waste, and the demands of the catering sector that calls for large loaves that keep for longer and are better for slicing.
The parameter specifying moisture content of not more than 33 % has been deleted and reference made to the relevant legislation (Law No 580 of 4 July 1967, Article 16).
In addition, a requirement for the loaves to bear the trademark initials ‘MT’ has been added to the characteristics of the product in order to make it more easily recognisable. The initials ‘MT’ are impressed into the dough at the top of the loaf before baking. | Sample of bread | Specific volume (dm3/kg) | Duration in days consistency( 3 ) | A | 4,44 b | 1,70 | B | 3,80 ab | 1,57 | C | 3,70 a | 3,08 | D | 3,64 a | 3,77 | — | Cone-shaped or “tall”; | — | Loaves of between 1 g and 2 kg; | — | A crust at least 3 mm thick; | — | Pale yellow crumb with characteristic holes; | — | Cone-shaped or “tall”; | — | Loaves of between 500 g and 10 kg; | — | A crust at least 3 mm thick; | — | Pale yellow crumb with characteristic holes; | — | The initials “MT”, in printed capitals, impressed into the top of the loaf before baking.’ |
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| Sample of bread | Specific volume (dm3/kg) | Duration in days consistency( 3 ) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| A | 4,44 b | 1,70 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| B | 3,80 ab | 1,57 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| C | 3,70 a | 3,08 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| D | 3,64 a | 3,77 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Cone-shaped or “tall”; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Loaves of between 1 g and 2 kg; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | A crust at least 3 mm thick; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Pale yellow crumb with characteristic holes; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Cone-shaped or “tall”; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Loaves of between 500 g and 10 kg; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | A crust at least 3 mm thick; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Pale yellow crumb with characteristic holes; | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | The initials “MT”, in printed capitals, impressed into the top of the loaf before baking.’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

Production method

Preparation of the sourdough starter

| — | In order to allow the use of other containers for the leavening of the dough that are more compatible with hygiene rules, the term ‘tall and narrow jute cylinder’ has been replaced by ‘graduated food container’. |
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| — | The amount of water used in the mixture has been increased from 40 to 50 % of the weight of the dough as a result of the decrease in moisture content of the durum wheat flour and/or semolina. |
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| — | The following paragraph has been deleted and replaced by a more clearly worded description that is easier for producers to follow:
‘The sourdough starter may be used up to three times. This involves using part of the original dough, which has been previously leavened, together with another dough of flour and water, and letting this rise for the next batch of bread to be baked. The quantities of sourdough and flour, as percentages of the dough, are between 7-8 % and 45-47 % respectively. Using the starter three times allows the fermenting dough to be increased by adding water and durum wheat flour, at a rate of 15-25 % of the quantity of durum wheat flour to be used in the mixture. At the end of leavening, a portion of the dough (1,2-1,8 % depending on the temperature of the environment) is kept at 3-5 °C for the next batch.’
Replaced by:
‘The amount of sourdough starter produced for use in the bread-making process is obtained by adding water and flour to a part of the original sourdough starter; this can be repeated up to three times before incorporating the starter into the bread dough. A portion of the sourdough starter produced is kept in the refrigerator, at a positive temperature, for use in the following day's baking.’ |
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Production process ingredients

| — | The minimum amount of salt to be used in the production process has been reduced from 2,5 to 2 kg, in line with changing dietary advice. |
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| — | It was considered advisable to delete the reference to the use of cotton or wool cloths to cover the dough. This amendment is needed to allow producers to use cloths also made of other materials which are more versatile and more suitable from a hygiene/health point of view. The sentence:
‘The dough must then be left to rise in the bowl for 25-35 minutes, covered with cotton or wool cloths’
has been amended as follows:
‘The dough must then be left to rise in the bowl for 25-35 minutes’. |
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| — | The weight range of the loaves has been increased to meet the needs both of families who prefer smaller loaves and the catering industry which prefers larger loaves. The sentence:
‘It is then separated into 1,2 kg or 2,4 kg portions, roughly in the shape of the final product, to produce loaves weighing 1 kg and 2 kg respectively, with a variation range of 10 %.’
has been amended as follows:
‘It is then separated into portions of between 0,6 kg and a maximum of 12 kg, roughly in the shape of the final product, to produce loaves weighing between 0,5 kg and a maximum of 10 kg respectively, with a variation range of 10 %.’ |
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| — | It was considered advisable to reword the following sentence to allow the use of other tools and materials (containers and cloths) in the production process that producers may prefer to wooden boards, whether for reasons of complying with hygiene standards or for technical reasons. Containers made of wood or stainless steel and cloths of any material suitable for food use are now allowed. The sentence:
‘The loaves, which are shaped by hand, are then left, covered with a cotton cloth, on wooden boards for 25-35 minutes’
has therefore been amended as follows:
‘The loaves, which are shaped by hand, are then left in suitable wooden or stainless steel containers for 25-35 minutes. The leavening container and the loaves are covered with cloths’. |
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| — | In order to make the product more recognisable, the stage of marking the loaves with the initials ‘MT’ has been included in the product specification with the following sentence:
‘The loaves are then formed by hand into the characteristic shape of “Pane di Matera” and the initials “MT”, in printed capitals, are impressed into the dough at the top; they are then baked in wood-fired ovens or in indirectly heated ovens.’ |
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| — | The following sentence has been deleted: ‘After a final leavening period of 30 minutes, the loaves are baked in a wood-fired or gas oven’, as it is not very clear. The sentence in fact refers to the stage prior to marking. After being shaped, the loaves are not subject to any further leavening stages. The stage after marking is baking. |
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| — | In order to extend the types of ovens that may be used to bake the bread, the references to ‘gas ovens’ have been replaced by ‘indirectly heated ovens’. This means that both gas ovens and other types of oven can be used by producers. In addition, baking times have been reviewed to take into account the different loaf sizes of the bread.
The text:
‘In the case of wood-fired ovens, after one and a half hours of cooking, the door is opened for a period of 10-30 minutes to let the steam escape; it is then closed again and baking continues for another half an hour. In the case of gas ovens, on the other hand, the vents are opened after one hour to let the steam escape. The oven is closed again for another half an hour with the valves open’
is amended as follows:
‘The baking time varies according to the size of the loaf and the type of oven, from a minimum of 1 hour for the 500 g loaves to a maximum of 4 hours and 30 minutes for the 10 kg loaves. Regardless of the type of loaf used, the flues or the oven door must be opened in the last 15-30 minutes of cooking to allow the steam produced to escape.’ |
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| — | The reference to the pores of the crumb having a diameter of ‘from 2-3 mm to as much as 60 mm’ has been deleted. This information is totally irrelevant given that the size of the air bubbles created as the bread rises varies greatly. Therefore, the sentence:
‘The characteristics of the bread thus obtained, thanks to the ingredients used and the specific nature of the production process, are its yellow colour, its typical, very uneven porosity (with pores inside the bread varying in diameter from 2-3 mm to as much as 60 mm) and its highly distinctive taste and aroma.’
has been amended as follows:
‘The characteristics of the bread thus obtained, thanks to the ingredients used and the specific nature of the production process, are its yellow colour, its typical, very uneven porosity (with pores inside the bread varying in diameter) and its highly distinctive taste and aroma.’ |
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| — | The shelf life of the bread has been adapted to the new loaf sizes introduced.
Specifically, the sentence:
‘The shelf life of the bread thus obtained can be up to 7 days for the 1 kg loaves and up to 9 days for the 2 kg loaves.’
has been amended as follows:
‘The shelf life of the bread thus obtained can be up to 7 days for the 1 kg loaves and up to 14 days for the 10 kg loaves.’ The shelf life of the intermediate loaf sizes is established by the baker respecting the abovementioned periods. |
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Packaging

| — | In order to allow the use of different materials for packaging, the reference to the bread being ‘packaged either in micro-perforated plastic, partly coloured and partly transparent to aid product visibility, or in windowed multilayered paper’
is amended as follows:
‘The product must be packaged using food-grade micro-perforated plastic film or in a food-grade paper bag.’
The details regarding the characteristics of micro-perforated plastic have been deleted to allow producers greater flexibility as to the presentation of the packaged product. |
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Inspection body

Update of information on inspection body.

Labelling

| — | The wording ‘pane cotto in forno a legna’ (bread baked in a wood-fired oven) was already permitted by the product specification but the following sentence has been added to regulate its use:
‘The wording “pane cotto in forno a legna” (bread baked in a wood-fired oven) may appear near to the product logo and it must be clearly distinguishable from the protected geographical indication “Pane di Matera”’. |
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| — | It has been specified that for products intended for international markets, the wording ‘indicazione geografica protetta’ (protected geographical indication) may be used in the language of the country concerned. The phrase inserted is as follows:
‘For products intended for international markets, the wording “protected geographical indication” may be used in the language of the country concerned.’ |
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Geographical area

| — | Article 3 of the product specification has been amended to bring it into line with Regulation (EU) No 1151/2012; the second paragraph containing references to packaging and labelling has been moved to Article 6 of the product specification.
As regards the geographical production area of Pane di Matera, no changes have been made to the version of the specification currently in force. |
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SINGLE DOCUMENT

‘PANE DI MATERA’

EU No: PGI-IT-02100 — 10.12.2015

PDO ( ) PGI ( X )

1.   Name

‘Pane di Matera’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

‘Pane di Matera’ is obtained by using only durum wheat flour or semolina, the quantities of which must be in line with the following parameters:

| Protein (%) nitrogen × 5,70 ( *4 ) | Value ≥ 11 |
| ---------------------------------- | ------------------------------ |
| Yellow index( *3 ) | Value ≥ 20 |
| Moisture (%)( *4 ) | Value ≤ 14,50 |
| Ash (% in the dry matter)( *4 ) | Value ≤ 1,35 in the dry matter |

The characteristics of ‘Pane di Matera’ are its yellow colour, its typical, very uneven porosity (with pores inside the bread varying in diameter) and its highly distinctive taste and aroma.

‘Pane di Matera’ must have the following characteristics when released for consumption:

| — | Cone-shaped or ‘tall’; |
| - | ---------------------- |

| — | Loaves of between 500 g and 10 kg; |
| - | ---------------------------------- |

| — | A crust at least 3 mm thick; |
| - | ---------------------------- |

| — | Pale yellow crumb with characteristic holes; |
| - | -------------------------------------------- |

| — | The initials ‘MT’, in printed capitals, impressed into the top of the loaf before baking. |
| - | ----------------------------------------------------------------------------------------- |

The moisture parameters are those laid down in the relevant legislation.

Composition of 100 g of ‘Pane di Matera’

| Protein (%) nitrogen × 5,70 | Value ≥ 8,1 |
| --------------------------- | ------------ |
| Carbohydrates (%) | Value ≥ 51,3 |
| of which fibre | Value ≥ 2,9 |
| Fats (%) | Value ≥ 1,0 |
| Ash (% in the dry matter) | Value ≥ 2,24 |

Sensory profile of ‘Pane di Matera’

| Sensory indicators | Minimum value | Maximum value |
| ------------------------ | ------------- | ------------- |
| Acidic aroma | 1,0 | 2,0 |
| Burnt aroma | 3,0 | 4,5 |
| Acidic taste | 1,0 | 2,5 |
| Crunchiness of the crust | 4,5 | 6,0 |

Definition of the sensory characteristics of ‘Pane di Matera’ PGI refers to the following standards: ISO 13299:2016; ISO 8589:2007; ISO 5492:2008; ISO/IEC 17025:2005.

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

At least 20 % of the flour and/or semolina used for the production of ‘Pane di Matera’ must come from local landraces and old varieties such as Cappelli, Duro Lucano, Capeiti and Appulo, grown in the Province of Matera.

Flour produced from genetically modified organisms may not be used.

The ingredients are as follows:

| Durum wheat flour and/or semolina | 100 kg |
| ---------------------------------------- | --------- |
| Sourdough starter | 20-30 kg |
| Salt | 2-3 kg |
| Water | 75-85 l |
| Baker's yeast (Saccharomyces cerevisiae) | 0,5 -1 kg |

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

All of the stages in the production of ‘Pane di Matera’ take place in the Province of Matera.

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

The product must be packaged using food-grade micro-perforated plastic film or in a food-grade paper bag.

Packaging plays a key role in ensuring that the characteristics and typical nature of ‘Pane di Matera’ remain intact and constant and it must be carried out in the defined geographical area.

The purpose of this is to avoid, in line with tradition, any delays between preparation and packaging to preserve all the special characteristics of the bread, and to ensure direct and immediate control over the packaging process, which must in no way be at odds with the preparation of the product or alter its special characteristics or quality. Failure to package the product immediately would mean that the conservation period of at least 1 week, which is a specific characteristic of the bread, could no longer be guaranteed.

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

The labels to be affixed to the packaging must contain the wording ‘Indicazione Geografica Protetta’ (Protected Geographical Indication) and ‘Pane di Matera’, plus the EU symbol and the product logo, which must be used only in conjunction with the PGI. The product logo is shown below.

Provided the product has been baked in a wood-fired oven, the wording ‘pane cotto in forno a legna’ (bread baked in a wood-fired oven) may be added to the Protected Geographical Indication ‘Pane di Matera’.

Image

The wording ‘pane cotto in forno a legna’ (bread baked in a wood-fired oven) may appear near to the product logo and must be clearly distinguishable from the protected geographical indication ‘Pane di Matera’.

4.   Concise definition of the geographical area

The production area of ‘Pane di Matera’ covers the whole of the Province of Matera.

5.   Link with the geographical area

The reputation that ‘Pane di Matera’ PGI enjoys is linked to the combination of environmental and production factors in the production area.

Thanks to human endeavour and creativity which, in the context of a well-established tradition, have made it possible to combine environmental factors with cultural and lifestyle needs, ‘Pane di Matera’ is the typical product of a well-defined geographical area and the authentic expression of Matera rural life, as well as a prime economic resource.

The production area of ‘Pane di Matera’ has a major impact on its characteristics and specific features as it influences the qualitative composition of the natural yeast used to produce the bread, the suitability for bread-making of the flour obtained from wheat grown in the hills of Matera, thanks to the soil (clay-rich land) and climate conditions (average annual precipitation 350 mm and average temperature between 5,7 and 24,1 °C) and the production of wood used in the traditional wood-fired ovens that bring out the product's characteristic aroma, and the traditional use of fruit to prepare the sourdough starter.

‘Pane di Matera’, in addition to being the symbol of the peasant-farmer tradition of Matera, is known and appreciated by consumers for its long shelf life.

Proof of the origin and special characteristics of ‘Pane di Matera’ can be found in historical references showing a long tradition of producing this bread dating from the Kingdom of Naples and earlier. As early as 1857, Matera already had four ‘maestri di centimoli’ (master millers) and thus four mills. In every farm, in every home, there was a mortar chiselled into the rock which served to mill the family's wheat. The first industrial mill came onto the scene in 1884, employed around 50 people and had a siren indicating the start and end of the day's work. In those bygone days, every family or group of families had to have its own oven. Then came public bakeries, to which the family's home-made bread would be sent for baking. Every bakery oven was chiselled into the rock and was hermetically sealed. The wood used as fuel consisted mainly of Mediterranean maquis, which produced a particular aroma. Having left their bread there, the women would go back home and the baker hermetically sealed the oven door. After about three hours the oven door would be removed and tall, round loaves of bread would be taken out, now golden in colour and with an unmistakeable aroma. The women identified their bread by putting the initials of the head of the family into the dough beforehand. In 1857 Pietro Antonio Ridola counted eleven bakeries; in 1959-65 there were around fifteen. The inhabitants of Matera did not abandon the bread-making tradition even when living conditions substantially improved around 1969-70 and other foods became a staple. Thus tradition, culture and quality won out.

Reference to publication of the specification

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

The Ministry launched the national objection procedure with the publication of the proposal for amending the product specification for the ‘Pane di Matera’ PGI in Official Gazette of the Italian Republic No 235 of 9 October 2015.

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (top right of the screen), and then on Prodotti DOP, IGP e STG (to the left 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.

( *1 )  The yellow index must be determined on the part of the flour remaining on the sieve with a 0,180 mm mesh.

( *2 )  Values determined on 100 parts of the dry matter.’

( 2 )  The protein content is determined as “total nitrogen”, by multiplying the nitrogen content by the processing coefficient of 5,7.

( 3 )  The consistency of the crumb was assessed by its firmness, measured as the force (N) needed to compress by 25 % the middle of a slice 25 mm thick.’

( *3 )  The yellow index must be determined on the part of the flour remaining on the sieve with a 0,180 mm mesh.

( *4 )  Values determined on 100 parts of the dry matter.

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