EN Official Journal of the European Union C 187/16

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 187/08

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘CHLEB PRĄDNICKI’

EC No: PL-PGI-0005-0694-23.04.2008

PGI ( X ) PDO ( )

1. Name:

‘Chleb prądnicki’

2. Member State or third country:

Poland

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 2.4 — Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

‘Chleb prądnicki’ is brown bread made with fermented rye.

Shape

‘Chleb prądnicki’ is baked in two shapes: oval and round

Oval loaves come in two weights:

1. 14 kg: 950 to 1 000 mm in length, 120 to 150 mm in height, width at centre from 450 to 500 mm.

2. 4,5 kg: 600-650 mm in length, 120 to 150 mm in height, width at centre from 300 to 350 mm.

The width of the oval loaves (of both weights) gradually decreases towards the ‘heels’ of the loaf.

Round loaves come in one weight only: 4,5 kg, diameter 450-500 mm.

Crust

The crust (whatever the shape of the loaves) is 4-6 mm thick, its colour is brown to dark brown, its surface is homogeneous or has visible cracks, and it is covered with a thin layer of rye bran.

Crumb

In cross section the bread has a light colour and is uniformly porous. The crumb, if subjected to light pressure, should return to its original state without damage to the structure. The bread has the characteristic taste and smell of bread made with fermented rye.

Physical and chemical characteristics

Moisture content: at eight hours after baking, not more than 50 %.

Volume: 100 g of bread has a volume of not less than 200 cm3.

Acidity: not more than 10 pH.

3.3. Raw materials (for processed products only):

— high-quality rye flour and wheat flour used in the food industry,

— cooked potatoes or potato flakes (used seasonally in spring and early summer),

— rye bran,

— salt,

— drinking water,

— fresh yeast,

— caraway.

3.4. Feed (for products of animal origin only):

—

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

All steps in production must take place in the identified geographical area:

— preparation of the leaven-based dough using the traditional five-stage method,

— manual division of the dough into pieces and manual shaping,

— final proving of the shaped pieces in baskets,

— preparation of the pieces for baking, moistening with water and sprinkling with rye bran,

— baking of the pieces,

— cooling of the baked bread.

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

Where bread is to be sold in pieces, it may not be cut until it has cooled, i.e. at least four hours after the completion of baking.

3.7. Specific rules concerning labelling:

‘Chleb prądnicki’ may be sold without packaging. Wrapped around each 4,5 kg loaf sold whole is a band imprinted with the information required under the statutory provisions relating to the labelling of food products on the market. Bread sold as a ½ or ¼ loaf is packed in foil or paper bags to which is affixed a label featuring a graphic design similar to the band. The label must also include the protected geographical indication symbol and the words ‘Protected geographical indication’. Bread of non-commercial size, i.e. weighing more than 4,5 kg, which is baked in the bakery for special occasions, features a band similar to that used in the case of 4,5 kg loaves but adapted to the dimensions of the particular loaf. Labels and bands will be distributed to all producers of ‘Chleb prądnicki’ by Piekarnia B.A. Madej. The label-distribution rules are such that there can be no discrimination against any producer making ‘Chleb prądnicki’ in accordance with the specifications.

4. Concise definition of the geographical area:

Within the administrative boundaries of the city of Cracow.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The name ‘Chleb prądnicki’ is derived from the names of villages on the Prądnik stream. The most important of these were Prądnik Czerwony and Prądnik Biały, which had many mills. The first indirect references to the bakers from the Prądnik date back to the 14th century. The villagers of Prądnik Czerwony were famous above all for baking enormous ‘Chleb prądnicki’ loaves.

Prądnik Czerwony and Prądnik Biały villages came within the boundaries of Cracow on 1 April 1910. Although they are now part of the city's Krowodrza district, their names are still commonly used.

‘Chleb prądnicki’ and the method for making it have been developed over many years by generations of bakers. Its characteristic features are associated with human attributes: the skills and art of the bakers, who bake it according to traditional methods, using only the specified raw materials.

5.2. Specificity of the product:

The special characteristics which distinguish ‘Chleb prądnicki’ most from other products are its size, thick crust and long-lasting freshness. The standard bread is baked in 4,5 kg loaves, and for special occasions 14 kg loaves are baked. Each loaf has a somewhat different shape. Stored under normal conditions, moreover, ‘Chleb prądnicki’ will keep fresh for seven days.

Another distinguishing feature is the fact that ‘Chleb prądnicki’ is a baked product which ‘matures’ after baking: it acquires its full flavour and aroma on the second day after baking.

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 application is based on the specific quality of ‘Chleb prądnicki’, as characterised in point 5.2, and on its reputation.

The product's exceptional character is essentially the result of the human skills brought to bear particularly in kneading and shaping the dough, giving each loaf a slightly different shape, and in the application of the appropriate heat-treatment process endowing ‘Chleb prądnicki’ with the proper thickness, surface texture and crust. The inclusion of potatoes or potato flakes in the recipe ensures long-lasting freshness.

History, baking tradition and reputation of ‘Chleb prądnicki’:

‘Chleb prądnicki’ is first mentioned in 1421, when Albert, Bishop of Cracow, granted his cook Świętosław Skowronek two zhrebie (units of surface measurement) of land in Prądnik. The inhabitants of that land were made to bake bread for the Bishop's table.

On 26 May 1496, King Jan Olbracht granted a privilege whereby bakers of rye bread from localities including Prądnik were allowed to maintain the longstanding custom of selling it in Cracow once a week at the Tuesday market. This privilege allowed guild bakers within the city walls to bake and sell white and rye-based baked goods without restrictions. The sale of rye bread baked outside the city walls (bakers outside the city walls were not allowed to bake white baked goods) was strictly limited. The bakers did not obtain the right to bring ‘Chleb prądnicki’ into Cracow without restriction until 1 July 1785.

Original documents from the 18th and 19th centuries, kept by the Bakers’ Guild in Cracow, show that it was then that the principles for the sale and pricing of bread were established, on the basis of a list of standard prices. Most probably customers continued to enjoy the taste of ‘Chleb prądnicki’ up to the late 1920s/early 1930s, but at some point in the 1930s production ceased. However, ‘Chleb prądnicki’ did not sink irretrievably into oblivion. According to the Chairman of the Stary Kleparz trading company, in the post-war period (1945-1998), ‘Chleb prądnicki’ was again being sold on the Stary Kleparz market place in Cracow, the oldest market still operating and to this day the most active.

Literary works and press publications from the 19th and 20th centuries bear witness to the reputation of ‘Chleb prądnicki’:

— Wincenty Pol's poem ‘Obrazek’ (19 C),

— fragment of Wincenty Pol's poem from the collections of Ambroży Grabowski — untitled (19 C),

— ‘Wspomnienia’ by Ambroży Grabowski (19 C),

— ‘Kodeks dyplomatyczny Katedry Krakowskiej Św. Wacława’ — Franciszek Piekosiński, 1883,

— ‘Włościanie z okolic Krakowa’ — Józef Mączyński, 1858, newspaper ‘Przyjaciel Ludu’, 1846,

— ‘Tygodnik Ilustrowany’, 1862,

— ‘Encyklopedia Powszechna’, 1865,

— ‘Wspomnienia’ — Maria Estreicherówna (20 C).

‘Chleb prądnicki’ also appears in 19th century paintings:

— ‘Z promnickim chlebem w Krakowie’ — Kajetan Wincenty Kielisiński, 1847,

— ‘Prądniczanin’ — Jan Kanty Wojnarowski,

— ‘Piekarz chleba prądnickiego’ — Jan Kanty Wojnarowski.

The presence of ‘Chleb prądnicki’ in competitions, at international fairs and in campaigns to promote Cracow testifies to its reputation among today's consumers.

In 2004 ‘Chleb prądnicki’ was awarded a prize in the Małopolski Smak competition for the bread's exemplary quality and outstanding taste. And in 2005 the bakery producing ‘Chleb prądnicki’ was nominated for the title of ‘Polish Food Producer of 2005’ by the Marshal of the Małopolskie Region. The bread's reputation may also be seen in its participation in international exhibitions, e.g. in Paris (2005) during the Salon Internationale de l'Alimentation. Information on ‘Chleb Prądnicki’ has also been included in ‘Terra Madre: 1 600 Food Communities’ published by the Slow Food organisation.

An image of the bread is often used to promote Cracow — e.g. ‘Chleb prądnicki’ was one of the symbols used to represent Cracow during the festivities to mark the 750th anniversary of the granting of Magdeburg rights to the city. Leaflets promoting Cracow also feature images of ‘Chleb prądnicki’. The bread's contemporary reputation derives from historical fame evolving through popularisation into inherent product renown underpinned by a unique taste, exceptional quality and long shelf life. Today, ‘Chleb prądnicki’ is sold in delicatessens throughout Poland that sell the finest food products from around the world. Further testimony to the bread's reputation is borne by the fact that consumers are prepared to pay a market price five times higher than that of mass-produced bread. And ‘Chleb prądnicki’ is enormously popular during the annual Bread Festival (Święto Chleba). On each day of the festival, four times the normal quantity of this bread is baked.

Information on the subject of ‘Chleb prądnicki’ is contained in numerous contemporary publications, including the cookery book ‘Produkt tradycyjny na małopolskim stole’ (Traditional produce on the (Małopolskie) region's tables), the publication ‘Stół pięknie nakryty’ (A table lovingly laid) and the booklet ‘Małopolska – Palce lizać. Przewodnik kulinary po regionie’ (Mouthwatering Małopolska — a culinary guide to the region). Reports about ‘Chleb prądnicki’ are also to be found in the Cracow daily newspapers ‘Dziennik Polski’ and ‘Gazeta Krakowska’ and in the national trade press (the baking and confectionery digests ‘Przegląd Piekarniczy i Cukierniczy’ and ‘Cukiernictwo i Piekarstwo’). Articles dealing with ‘Chleb prądnicki’ also appeared in the daily newspaper ‘Polska Głos Wielkopolski’, on 25 August 2008, in ‘Tęczy’, and the weekly ‘Niedziela’, on 10 August 2008.

Reference to publication of the specification:

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

http://www.minrol.gov.pl/DesktopDefault.aspx?TabOrgId=1620&LangId=0

(1) OJ L 93, 31.3.2006, p. 12.