EN Official Journal of the European Union C 251/14

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 251/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (2)

‘PAN DE CRUZ DE CIUDAD REAL’

EU No: PGI-ES-2210 — 13.1.2017

PDO ( ) PGI ( X ) TSG ( )

1. Applicant group and legitimate interest

Address: Asociación Provincial de fabricantes y expendedores de Pan de Ciudad Real (Provincial association of manufacturers and retailers of ‘Pan de Ciudad Real’) (AFEXPAN CIUDAD REAL) Avda. Rey Santo, 8- 2o Planta 13005 Ciudad Real ESPAÑA Tel. +34 926600002 Ext. 5007 Email: igp@afexpan.es

2. Member State or Third Country

Spain

3. Heading in the product specification affected by the amendment

— ☐ Product description — ☐ Proof of origin — ☐ Method of production — ☐ Link — ☒ Labelling — ☐ Others [please specify]

4. Type of amendment(s)

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

5. Amendment(s)

Labelling

From ‘(8) Labelling’ the following paragraphs have been deleted from the specifications:

‘The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body.’

‘The sequential numbering of loaves is supplied and overseen by the certifying body.’

Previous text of the heading on labelling:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way. The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body. The underside of the bread bears the PGI symbol or logo formed by small holes in the crust. The sequential numbering of loaves is be supplied and overseen by the certifying body. Loaves of bread covered by the “Pan de Cruz de Ciudad Real” PGI are placed on the market marked and labelled, as well as in packaging when this is required by the legislation in force.’

Grounds:

The amendment is due to the difficulty of marking the bread with the registration number of the bakery, the individual control number and the identity of the certifying body, especially in the case of the small and one-pound loaves and the bread rolls, because of the small size of these loaves and the difficulty in adhering food-use labels to bread that has just come out of the oven at a temperature of 180 to 200 °C.

It is easier for consumers to identify ‘Pan de Cruz de Ciudad Real’ by the two marks included in the proposed amendment.

This amendment is a minor amendment as it does not amend the product, which remains the same with the same characteristics. Similarly, it does not amend the geographical area, link or name, nor does it increase the restrictions on retailers. It therefore complies with Article 53(2) in order to be considered a minor amendment.

Replacement text for the heading on labelling:

‘Loaves covered by the “Pan de Cruz de Ciudad Real” PGI are presented to the public for correct identification as follows: The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The underside of the bread bears the PGI symbol or logo formed by small holes in the crust. Loaves of bread covered by the “Pan de Cruz de Ciudad Real” PGI are placed on the market marked and labelled, as well as in packaging when this is required by the legislation in force.’

Consequences of amending the wording of other headings of the Specification

2. Product description

Previous text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a firm white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The top of the loaf is also marked with the code corresponding to the registration number of the bakery that made the bread. The underside of the loaf bears the PGI symbol or logo.’

Replacement text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a firm white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.’

5. Description of the method of production

Previous text:

‘Cutting Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross. The code corresponding to the registration number of the bakery that made the bread is inserted into one of the quarters created by the aforementioned cuts. This is done with a metal utensil in the form of a stamp, suitable for this purpose.’

Replacement text:

‘Cutting Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross.’

Previous text:

‘Placing in the oven This stage is also carried out manually. To begin with, the bread with its top already cut is placed in the oven with a peel. The code corresponding to the registration number of the bakery that made the bread and the perpendicular cuts in the shape of a cross face downwards.’

Replacement text:

‘Placing in the oven This stage is also carried out manually. To begin with, the bread with its top already cut is placed in the oven with a peel, with the perpendicular cuts in the shape of a cross face downwards.’

Previous text:

‘Removal from the oven The bread is removed from the oven with the same peel and placed on trolleys with wooden shelves for airing and cooling. Once cool, loaves are labelled manually, in accordance with (8) of this specification. They are now ready to be placed on the market.’

Replacement text:

‘Removal from the oven The bread is removed from the oven with the same peel and placed on trolleys with wooden shelves for airing and cooling.’

Similarly, heading 7 is updated.

Inspection body

Previous text:

‘The inspection body is the following certifying body: ECOAGROCONTROL, S.L. Carlos VII 9 13630 — Socuéllamos (C.Real) Tel. 926 532 628 917450014 This body is authorised by the Autonomous Community of Castile-La Mancha and complies with the requirements set out in standard UNE-EN 45011.’

Replacement text:

‘The inspection body is the following certifying body: CERTIFOOD C/CRISTOBAL BORDIU, 35. 4o PLANTA. OFIC. 415, 28003, MADRID, ESPAÑA Tel. +34 917450014 This body is authorised by the Autonomous Community of Castile-La Mancha and complies with the requirements set out in standard UNE-EN 45011.’

The proposed amendment to the Specification affects the wording of the Single Document in the following headings.

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

Previous text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The top of the loaf is also marked with the code corresponding to the registration number of the bakery that made the bread. The underside of the loaf bears the PGI symbol or logo.’

Replacement text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.’

3.7. Specific rules concerning labelling

Previous text:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way. The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body. The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.’

Replacement text:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way. The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.’

As a result of adapting the Single Document to Annex I to Commission Implementing Regulation (EU) No 668/2014, which does not include Sections 5.1, 5.2 and 5.3, the wording has been cut. The same descriptions have been kept for the geographical area, specific nature and causal relationship.

Previous text:

‘5.1. Specific nature of the geographical area The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %. The artisanal method for making “Pan de Cruz de Ciudad Real” is well known. Its specific characteristics are as follows. Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards. 5.2. Specificity of the product The bread comes in the form of a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste. 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) The bread-making method has been developed over centuries of traditional baking. The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking. Similarly, the way in which the bread rises is adapted to the humidity and temperature conditions of the region, forming a thin crust. This method of preparation has given rise to a distinctive bread with the characteristics set out at (5)(2).’

Replacement text:

‘The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %. The specific characteristics of the artisanal method of making the famous “Pan de Cruz de Ciudad Real” bread are as follows. Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards. The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking and results in a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste.’

6. Updated product specification (only for PDO and PGI)

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Pliego_Condiciones_IGP_PdeCMod_20160509_II.pdf

SINGLE DOCUMENT

‘PAN DE CRUZ DE CIUDAD REAL’

EU No: PGI-ES-2210 — 13.1.2017

PDO ( ) PGI ( X )

1. Name

‘Pan de Cruz de Ciudad Real’

2. Member State or Third Country

Spain

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

The product covered by the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.

The bread has the following particular characteristics.

It is obtained from a stiff dough made from wheat flour that has the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

It is round and flat with a crust.

It has a thick crust of between one and two millimetres, which is smooth and crisp, golden to light brown in colour and which tastes of toasted cereal.

The crumb of the bread is white and its texture is smooth, spongy and consistent. It has no alveoles and looks like cotton.

The bread has the following organoleptic characteristics: the crumb has an intense cereal aroma with a pleasant and slightly sweet taste. The crust is smooth and crisp and tastes of toasted cereal. When stored normally, ‘Pan de Cruz de Ciudad Real’ remains fit for consumption for six or seven days.

It will not develop mould, abnormal residue or any kind of foreign matter.

The maximum moisture of the crumb is 30 % and the acidity of the loaves is between pH 5 and 7.

The bread is presented in the form of large loaves (750-850 g), small loaves (550-650 g), one-pound loaves (310-410 g) and bread rolls (115-135 g).

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

Wheat flour with the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

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

The bread covered by the ‘Pan de Cruz de Ciudad Real’ PGI is made from only wheat flour, water, salt, natural yeast and authorised improvement agents and additives. The flour must have the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

The average conversion rate is 110-125 kg of bread for every 100 kg of flour, depending on the weight of the loaves.

The bread covered by the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication is made following the steps set out below:

1. Mixing

This is carried out using a dough mixer for as much time as is needed to obtain a homogeneous dough, between 20 and 30 minutes depending on the type of machine used. The dough must not leave the machine at a temperature above 24-25 °C.

2. Refining or kneading

The dough is placed in a kneading machine, preferably one with slats, and put through the machine several times until a smooth, elastic dough is obtained.

3. Weighing

As it is artisanal bread, it is weighed using a volumetric measuring device, electronic scales or a divider. The weights of the dough, in grams, needed for the different loaves are as follows: large loaf — between 900 and 1 000 g; small loaf — between 660 and 760 g; one-pound loaf — between 370 and 470 g; and bread roll — between 150 and 180 g.

4. Shaping

Each piece of dough is worked by hand into a rounded cone shape which must be free of residue. It is then flattened into a round and stretched. The aim is to make the round bigger while thinning the edges and leaving a thicker centre.

5. Rising

Once the bread is shaped, it is placed on a shelf covered with linen or a similar fabric at room temperature, where it begins to rise and a thin crust forms. The correct temperature of the rising room is between 26 and 30 °C and the correct relative humidity of the air in the rising room is between 40 and 45 %. Rising time varies between one hour and 20 minutes and two hours and 20 minutes, depending on the room temperature.

6. Cutting

Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross. The other side, or underside, of the loaf is then marked with the ‘Pan de Cruz de Ciudad Real’ PGI logo. The logo for the large and small loaves has a diameter of 6 cm while that of the one-pound loaves and rolls has a diameter of 4 cm. The bread is then rested for 10 to 15 minutes to allow the cut to take shape as the crust forms.

7. Placing in the oven

The bread is placed top-side down on a peel and placed in the oven manually.

8. Cooking or baking

This bread is baked in ovens equipped with heat-resistant floors and walls. Total cooking time is between 30 and 50 minutes. The temperature of the oven must be 250 °C for the first 15 minutes and has to be reduced to 200 °C for the remaining 15 to 35 minutes.

9. Removal from the oven

The bread is removed from the oven using a peel and placed on trolleys with wooden shelves for airing and cooling. Once cooled, the loaves are ready for distribution.

The maximum permitted moisture is 30 % and the acidity of the loaves is between pH 5 and 7.

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

—

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

Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way.

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.

4. Concise definition of the geographical area

The area in which the bread under the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication is made covers all municipalities in the province of Ciudad Real.

5. Link with the geographical area

The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %.

The specific characteristics of the artisanal method of making the famous ‘Pan de Cruz de Ciudad Real’ bread are as follows.

Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards.

The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking and results in a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste.

Reference to publication of the specification

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

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Pliego_Condiciones_IGP_PdeCMod_20160509_II.pdf

(1) OJ L 179, 19.6.2014, p. 17.

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