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
Date: 2006-12-16
Institutions: European Commission
Subjects: Czechia, confectionery product, designation of origin, location of production, product designation, product quality

C 308/10

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Official Journal of the European Union

16.12.2006

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

(2006/C 308/06)

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

Application for registration in accordance with Article 5 and Article 17(2)

‘LOMNICKÉ SUCHARY’

EC No: CZ/PGI/005/0362/14.9.2004

PDO ( ) PGI ( X )

This summary has been drawn up for information only. For full details, interested parties are invited to
consult the full version of the product specification obtainable from the national authorities indicated in
section 1 or from the European Commission (1).

1.

Responsible department in the Member State:

Name:

Úřad průmyslového vlastnictví

Address: Antonína Čermáka 2a, CZ-160 68 Praha 6

Tel.:

Fax:

(420) 220 38 31 11

(420) 224 32 47 18

E-mail:

posta@upv.cz

2.

Group:

Name:

Sdružení výrobců Lomnických sucharů

Address:

Bystrá nad Jizerou 78, CZ-513 01 Semily

Tel.:

Fax:

(420) 604 24 39 54, (420) 481 62 54 83

(420) 481 32 36 14

E-mail:

—

Composition: Producers/processors ( X ) mixed ( )

3.

Type of product:

Class 2.4 — rusks

4.

Specification (summary of requirements under Article 4(2))

4.1 Name:

‘Lomnické suchary’

(1) European Commission, Directorate-General for Agriculture and Rural Development, Agricultural Product

Quality Policy, B-1049 Brussels.

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4.2 D e s c r i p t i o n : The following types of Lomnické suchary are produced: ‘Lomnické suchary cukrované’
‘Lomnické suchary mandlové’ (almond

(sugared rusks),
rusks), ‘Lomnické suchary arašídové’ (peanut rusks), ‘Lomnické suchary Dia’ (diabetic rusks).

‘Lomnické suchary oříškové’ (hazelnut rusks),

The finished product must meet the following requirements in the sensory test:

Shape

Surface

Colour

Porosity

Texture

slices of maximum thickness 18 mm

evenly sugared

uniformly golden brown when broken

consistent, without cavities, hard particles or traces of unmixed dough

hard, crunchy, crisp

Flavour and odour

specific to the individual variety, with a hint of orange (lemon) peel. The rusks
must not have a burnt, bitter or stale taste or any other foreign taste or odour.

Microbiological examination: Samples must meet the legal requirements.

Physical and chemical requirements:

Moisture not exceeding

4 % by weight.

Sucrose in the dry matter at least

33.5 % by weight.

Fat in the dry matter at least

33.5 % by weight.

Ash in the dry matter not exceeding

0.80 % by weight.

‘Mineral matter’ in the dry matter not exceeding

0.10 % by weight.

Metal: arsenic, cadmium, lead, mercury — must meet the legal requirements.

Aflatoxins B1, B2, G1, G2 < 0.1µg/kg

The rusks are intended for direct consumption. ‘Lomnické suchary’ are made from plain wheat flour,
refined sugar, hydrogenated fat, yeast, dried milk and dried egg yolks, cinnamon, vanilla, orange
(lemon) peel and debittered peach and apricot kernels. Dried egg yolk can be replaced by a quantity of
fresh egg yolks equivalent to the dry matter. Ground hazelnuts, almonds and peanuts respectively are
added to the individual varieties. The diabetic rusks do not contain flavouring and sorbitol is substi-
tuted for sugar.

4.3 G e o g r a p h i c a l a r e a : Semily district, which includes the towns of Lomnice nad Popelkou, Vysoké

nad Jizerou and Jablonec nad Jizerou.

4.4 P r o o f o f o r i g i n : Producers have records concerning the suppliers of the individual raw materials
used to produce ‘Lomnické Suchary’ and the purchasers of the finished products. In addition to the
other mandatory information, each package displays the producer's name and head-office address.

All raw materials are checked in order to ascertain whether they comply with the relevant food stan-
dards. The production plants, including equipment, are inspected regularly and must fulfil the hygiene
rules applicable to food production. Scales and thermometers are checked in particular.

During the technological process, checks are carried out on the weight of the individual raw materials,
the extent to which the dough has risen, and the temperature and humidity of the air in the oven
during baking and drying. Before the finished products are packaged, further checks are carried out on
the thickness of the slices, evenness of the sugaring, colour when broken, porosity, consistency, flavour
and odour.

The regional hygiene office in Hradec Králové conducts microbiological, chemical and organoleptic
tests, including storage trials.

Compliance with the specifications is controlled by the appropriate inspectorate of the State Agri-
cultural and Food Inspection Authority.

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4.5 M e t h o d o f p r o d u c t i o n : The technological process can be summarised as follows: the prepared
ingredients, according to the recipe for a given type of rusk, are placed in the mixer and mixed thor-
oughly. A prepared leavening agent and potable water are added to the mixed ingredients, which are
then kneaded to a stiff dough. Slices are cut from the dough, left to rise and then rolled into long
loaves which are placed in greased tins and left to rise for up to three days in a warm place. After
rising, they are baked in an oven heated to a temperature of between 240 and 250 °C. As the oven is
closed, it is sprinkled with water to steam the dough which is baked for 30-45 minutes. The baked
rusk loaves are left to cool and, after softening, are cut into even slices and rolled individually in icing
sugar. The sugared rusk slices are dried in the oven at a temperature of 190 to 200 °C, after which
they are evened out and sent for packaging. The rusks are wrapped in aluminium foil of food quality
and those packages are placed in printed cardboard boxes.

In order to preserve their quality, the products must be packaged as soon as the manufacturing process
is complete. ‘Lomnické suchary’ are crunchy and absorb humidity easily. If transported in larger quanti-
ties, therefore, they could deteriorate in quality by breaking and becoming moist. A further aim is to
enhance the traceability of the product.

4.6 L i n k :

‘Lomnické suchary’ have been produced in the defined area since the first half of the nineteenth
century. Michal Jína established the production of rusks in Lomnice nad Popelkou in 1810. In the
second half of the nineteenth century, the firm supplied not only the whole of Austro-Hungary, but
also other European countries. ‘Lomnické suchary’ won the Grand Prix at the Paris World Exhibition in
1927. In 1948 the firm was nationalised and rusk production was continued by the establishment
Lomnický průmysl sucharů. In 1995 the firm Vekos was set up, re-establishing the production of
‘Lomnické suchary’ according to the traditional recipes. In recent years, a number of smaller producers
manufacturing ‘Lomnické suchary’ according to the traditional recipes have sprung up, e.g. VEKOS,
EGE IMPEX, Lomnické suchary s.r.o., and Ladislav Kodejška. In September 2005 an association of
‘Lomnické suchary’ producers was set up.

For almost 200 years, ‘Lomnické suchary’ have been produced by the same methods and have the same
appearance and taste.

These are due to the traditional recipe and they are produced with the knowhow of local people from
Lomnice nad Popelkou, Vysoké nad Jizerou and Jablonec nad Jizerou in the district of Semily.
‘Lomnické suchary’ are a traditional product of this area, from where they are supplied and sold
‘Lomnické suchary’ is the name used to denote renowned
virtually throughout the Czech Republic.
confectioner's delicacies to the present day. References to ‘Lomnické suchary’ can be found in a number
of publications (e.g.
J. Mizera — Město sucharů a textilu Lomnice nad Popelkou (Lomnice nad
Popelkou: town of rusks and textiles), J. Fučík — Popis a dějiny okresu Lomnického n.P. (Description
and history of the district of Lomnice nad Popelkou)) and in articles in the press (Lidové noviny, Týden
v Libereckém kraji). In 2003, owing to their unique qualities, the designation ‘Lomnické suchary’ was
registered in the Czech Republic as a designation of origin, under number 198.

4.7 I n s p e c t i o n b o d y :

Name:

Státní zemědělská a potravinářská inspekce – inspektorát v Ústí nad Labem

Address: Masarykova 19/275, CZ-403 40 Ústí nad Labem

Tel.:

Fax:

(420) 475 65 12 24

(420) 475 65 12 25

E-mail:

usti@szpi.gov.cz

4.8 L a b e l l i n g : The products are presented with the name ‘Lomnické suchary’ and the variety on each
side of the box. The words ‘Lomnické suchary’ appear in larger letters than the rest of the text. The
rusks are depicted on at least one side of the box.

4.9 National requirements: —