EN Official Journal of the European Union C 70/31

Publication of an 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

2013/C 70/13

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘PAN DE ALFACAR’

EC No: ES-PGI-0005-0890-05.09.2011

PGI ( X ) PDO ( )

1. Name:

‘Pan de Alfacar’

2. Member State or Third Country:

Spain

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 product to which the name in point 1 applies:

The name ‘Pan de Alfacar’ refers to bread made by hand for at least one stage of the bread-making process and which has one of the following shapes: bun, roll, ring, rounded (produced from the same dough).

Buns are elongated in shape with pointed ends and a single longitudinal cut is made in the bun; the weights sold are:

— 80 g, 20 ± 3,0 cm long and 7,5 ± 2,0 cm wide,

— 125 g, 24 ± 3,0 cm long and 9 ± 2,0 cm wide, and

— 250 g, 38 ± 4,0 cm long and 10 ± 2,0 cm wide.

Rolls are elliptical in shape with a flattened tubular cross-section and axial asymmetry. A single longitudinal and vertical cut is made in the thickest part of the roll. The part of the roll which is joined manually is thinner and no cuts are made. Rolls come only in one size, 250 g, and they are: 34 ± 3,0 cm long, 14 ± 2,0 cm wide, with a maximum internal diameter of 24 ± 3,0 cm.

Rings are circular in shape with a tubular cross-section and a more or less axial symmetry. They are identified by a manual join. A vertical cut is made around the top of the ring apart from at the join. Rings come only in one size, 500 g, and they have: an external diameter on top of 28 ± 3,0 cm and an internal diameter of 14 ± 2,0 cm.

The rounded shapes are perfectly round and slightly curved on top. The top has a pattern slashed into it (or ‘painted’ on it) in the form of a grid within a frame of four perpendicular cuts. The three weights sold are: 250 g (17 ± 2,0 cm lower diameter), 500 g (24 ± 2,0 cm lower diameter) and 1 000 g (32 ± 3,0 cm lower diameter).

The bread consists of 65 % to 80 % dry matter. The crumb of the bread is a creamy white, flexible and soft. There are many randomly scattered holes which vary in size. It has a characteristic aroma of fermented vinegar and/or milk, which may be mild or relatively strong. The crust is medium-thick to thick, more than 1,5 mm, golden, without flour dusting, slightly shiny and quite smooth.

3.3. Raw materials (for processed products only):

‘Pan de Alfacar’ is made from wheat flour with a low baking capacity with a stretch-resistance and dough-extensibility ratio (P/L) of between 0,3 and 0,6, natural yeast with a pH of between 4 and 6 (between 10 % and 25 % of the flour used to make the dough) produced by an earlier fermentation process during the bread-making, Alfacar spring water (between 55 litres and 62 litres per 100 kg of flour), yeast culture (Saccharomyces cerevisiae L.) (maximum 3 % of the flour weight in the dough) and edible salt within the limit set by the technical health specifications in force.

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

—

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

The entire bread-making process takes place in the geographical area defined in Section 4.

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

—

3.7. Specific rules concerning labelling:

The bread will be sold bearing a guarantee seal in the form of a wafer.

The label must bear the name ‘Pan de Alfacar’ and the symbol of the European Union must also be visible on it.

This guarantee seal will be awarded to any economic agent that meets the product specifications for ‘Pan de Alfacar’.

4. Concise definition of the geographical area:

The municipal areas of Alfacar and Víznar, which are both located in the north-east corner of the fertile plain of Granada, share similar environmental characteristics: Alfacar spring water, a continental sub-humid Mediterranean climate, which is typical for Mediterranean mountain areas, and a micro-environment which is influenced by the Sierra de Huétor Nature Reserve. These two municipal areas have a surface area of 29,4 km2 in total, with an average altitude of 980 m above sea level for rural settlements.

5. Link with the geographical area:

The link between the product and the name ‘Pan de Alfacar’ is based mainly, but not solely, on its historical and commercial reputation, which it gained over the course of the 20th century. However, the link is even more a geographical one, as the specific characteristics of this product are attributable above all to its origin.

5.1. Specificity of the geographical area:

Natural factors

— Local geographical area with specific environmental characteristics: The bread-making area, which is in the foothills of the Sierra de Alfaguara next to the Sierra de Huétor Nature Reserve and near the Sierra Nevada National Park, has a specific micro-environment which influences the bread made. Firstly, there is a native micro-flora, formed in yeast cultures by lactic and acetic bacteria, which has an effect on the microbiological balance of the natural yeast used in bread-making. Secondly, the climate is specific to Mediterranean mountain areas (a continental sub-humid Mediterranean climate) and it has, along with the native microbiology, an effect on the biological fermentation processes.

— Specific local hydrogeological resources: In the ‘Pan de Alfacar’ bread-making area, there is a large aquifer system which rises naturally in the well-known Alfacar spring. It always displays the same hydrothermal, hydrochemical and isotopic characteristics, regardless of the climatic conditions. The water from this spring has three main physical and chemical characteristics: — medium mineralisation, — medium-high alkalinity, — medium-high hardness.

Human factors

— The traditional methods used to make ‘Pan de Alfacar’ can be summarised as follows:

— use of highly hydrated dough (between 55 % and 62 %) for bread-making which results in semi-soft dough,

— a final mixing and kneading temperature for the dough of between 21 °C and 27 °C,

— using a pre-ferment already fermented in wooden trays,

— letting blocks or balls of dough rest in natural conditions: Blocks of dough are left to rest after mixing and kneading for a period of 5 to 20 minutes. Balls of dough are left to rest for a minimum of 15 minutes,

— manually shaped,

— single and continuous fermentation in natural conditions for one to two hours,

— longitudinal and vertical cut of individual pieces of bread,

— baking in ovens with a refracting floor,

— oven-baking ‘Pan de Alfacar’ from the second load onwards.

5.2. Specificity of the product:

— Dry matter in ‘Pan de Alfacar’: between 65 % and 80 %.

— Characteristic aroma: influenced by the aromas produced in dough fermentation (acetic and/or lactic fermentation), mild to relatively strong.

— The crumb of ‘Pan de Alfacar’: — texture: flexible and soft, — colour: creamy white, — holes: many, randomly scattered holes which vary in size.

— The crust of ‘Pan de Alfacar’: — thickness: medium to thick, more than 1,5 mm, — colour: golden, without flour dusting, slightly shiny and quite smooth.

— Weight of the different shapes of ‘Pan de Alfacar’: The different bread shapes have a characteristic weight-to-volume ratio for their size and this is an indicator of the density of the product.

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):

— Dry matter in ‘Pan de Alfacar’: between 65 % and 80 %. The residual dry matter in ‘Pan de Alfacar’ depends on natural and human factors. It is directly related to the water used, the degree of hydration and the baking time.

— Characteristic aroma of ‘Pan de Alfacar’: The characteristic aroma of ‘Pan de Alfacar’ is a product of the fermentation processes and is directly related to natural and human factors.

The main natural factors are:

— alfacar spring water, with its unique physical and chemical composition, has a positive effect on the fermentation processes in the natural yeast and bread dough,

— the Mediterranean mountain region (Sierra de Huétor Nature Reserve), with its extreme climatic conditions (temperature and humidity), has an effect on the fermentation processes. The natural vegetation in the area fosters the development of a wild microbiology which becomes part of the fermentation processes through the natural yeast.

The human factors which have the greatest impact are:

— letting blocks of dough rest,

— using wooden trays to produce yeast cultures provides the ideal conditions for refining the fermentation process, developing microbiological populations and being able to reproduce the fermentation processes.

Controlling the immediate environment in the bakery (temperature and humidity) and controlling the time required and the conditions for the fermentation of the yeast.

— The crumb of ‘Pan de Alfacar’: The colour, the holes and the texture are influenced by natural and human factors.

The most influential natural factor on the above characteristics is:

— Alfacar spring water. Its unique physical and chemical characteristics reinforce the gluten structure in flour with a low baking capacity and increase its ability to retain CO2.

The main human factors are:

— the degree of hydration is crucial, along with the type of flour used and the dough's capacity to retain gas,

— letting the blocks of dough rest produces a crumb consistency that is less uniform and helps to reinforce the protein structure developed during mixing and kneading, which in turn increases its ability to retain gas,

— large balls of dough to prevent loss of gas,

— letting the balls of dough rest, as with blocks of dough, is essential to give the bread a good structure before it is shaped,

— manual shaping of the pieces of bread,

— vertical cuts affect the volume of each bread shape, as well as affecting the texture and holes in the crumb, as they result in a greater loss in gas than diagonal cuts and lead to a smaller volume of dough in the oven and denser bread,

— the shape of the bread also affects the loss of gas and therefore the texture of the crumb.

The use of wheat flour and the entire bread-making process affect the colour of the crumb in the final product.

— The crust of ‘Pan de Alfacar’: — A crust thicker than 1,5 mm is a characteristic of ‘Pan de Alfacar’ and is achieved through the fermentation process used, the degree of hydration of the dough and the type of oven, along with optimal baking times. — The slight shine of the crust is achieved by baking ‘Pan de Alfacar’ from the second oven load onwards, as the temperature and humidity inside the oven will have stabilised at that point. — The golden colour of the crust is characteristic of using wheat flour and is also due to the type of baking, the temperature and the baking time. — The smoothness of the crust is due to the degree of hydration and to the fermentation process.

— Weight of the different shapes of ‘Pan de Alfacar’: The weight is an indicator of the density of the bread; it is influenced by the ingredients of ‘Pan de Alfacar’ and the bread-making method used, which in turn is affected by the same natural and human factors described above for the characteristics of the crumb.

— Reputation of the name ‘Pan de Alfacar’: Various commercial, advertising, social, economic and historical sources point to the use of the name ‘Pan de Alfacar’ as a commercial brand since the 16th century.

— Use of the words ‘Pan de Alfacar’ in advertising: The words ‘Pan de Alfacar’ have been used as a distinguishing mark in publicity and in sales points since 1970. A survey of the reputation of the name of ‘Pan de Alfacar’ demonstrates that it is firmly anchored in the everyday language of the population of the province of Granada.

— Reference to the commercial reputation of the ‘Pan de Alfacar’ trademark in the press: Since 1982, there have been many articles in local and national newspapers, professional journals and international publications on the Internet which bear witness to the good reputation of ‘Pan de Alfacar’ in relation to the Alfacar bread-making tradition since the 16th century, the local know-how, the specific characteristics of the product and the prizes it has been awarded.

— Reference to the specific characteristics of ‘Pan de Alfacar’: In addition to writing technical articles in specialised and professional journals on the characteristics of ‘Pan de Alfacar’, José Carlos Capel refers to Alfacar rolls, one of the shapes of ‘Pan de Alfacar’, in 1991 in his book El pan: elaboración, formas, mitos, ritos y gastronomía. Glosario de los panes de España (Bread: bread-making, bread shapes, myths, rituals and gastronomy. Glossary of Spanish bread).

— Production figures: As stated by the geographer Bosque Laural, ‘in 1950, Alfacar and Víznar already dominated bread-making in the Granada area and were the main suppliers for Granada. In around 1950, 7 000 kg of “Pan de Alfacar” were sold daily in the capital of Granada; the quality was excellent and was valued by consumers’.

— Historical references in texts to the socioeconomic importance of ‘Pan de Alfacar’: In 2008, a monograph on ‘Pan de Alfacar’, ‘El pan de Alfacar’: tahonas y hornos tradicionales (‘El Pan de Alfacar’: traditional bakeries and ovens, J. M. Reyes Mesa et al., 2008) outlines the history of this product from the 16th century to the present day. The importance of ‘Pan de Alfacar’ is highlighted by various historical and geographical publications and cadastral surveys, in particular by: Libro de Apeo y Repartimiento de Alfacar de 1571 y de Víznar en 1572 tras la reconquista de Granada (Survey and division of Alfacar in 1571 and Víznar in 1572 after the regaining of Granada), Tomás López and Vargas Machuca in Diccionario Geográfico de Málaga y Granada (Geographical dictionary of Málaga and Granada, manuscript of 1795, National Library in Madrid), Catastro del Marqués de la Ensenada (Land register of the Marquess of Ensenada, 1752), F. Henríquez de Jonquera’s Anales de Granada: descripción del reino de Granada y ciudad de Granada, crónica de la Reconquista (1482-1492) sucesos de los años 1588-1646 (Annals of Granada: description of the Kingdom and City of Granada, chronicles of the regaining of Granada (1482-1492), events from 1588-1646, 1987) and Pascual Madoz’s Diccionario Geográfico, Estadístico e Histórico de España y sus posesiones de Ultramar (Geographical, statistical and historical dictionary of Spain and its Overseas Territories, 1845-1850).

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The full text of the product specification for this name is available at:

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_Mantecados_Estepa.pdf

or

via the homepage of the Regional Ministry of Agriculture, Fisheries and the Environment (http://www.juntadeandalucia.es/agriculturaypesca/portal), by following the navigation pathway ‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Otros Productos’; the specifications are located under the name of the quality designation.

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(3) See footnote 2.