Publication of an application for registration of a name 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 2021/C 446/10
Date: 2021-11-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Kaunas county, Lithuania, bread, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_2021446EN.01003801.xml










3.11.2021   


EN


Official Journal of the European Union


C 446/38






Publication of an application for registration of a name 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
(2021/C 446/10)
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) within three months from the date of this publication.
SINGLE DOCUMENT

‘Nijolės Šakočienės šakotis’


EU No: PGI-LT-02401 – 20 November 2017


PDO ( ) PGI (X )

1.   Name(s) of PGI

‘Nijolės Šakočienės šakotis’
2.   Member State or Third Country

Lithuania
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 the product to which the name in (1) applies

‘Nijolės Šakočienės šakotis’ is a festive bakery product in the shape of a tall, hollow-centred, truncated cone with spiky ‘branches’ of various sizes which is made in a special oven by ladling layers of batter onto a slowly rotating spindle over a hot fire using a special wooden spoon. The entire process takes place at home using a traditional method.
Physico-chemical characteristics:
Moisture content: 6,4–7,5 %
Fat content: 35,5–38,5 %
Total sugar content: 25,5–27,5 %
Organoleptic properties:
Appearance: ‘Nijolės Šakočienės šakotis’ is cone-shaped, its outer surface unevenly covered with ‘branches’ of various shapes and sizes, making each product unique in appearance. Inside, it is hollow throughout its length. The inner (hollow) surface bears the imprint of yarn and baking parchment. The size of products varies, from 30 cm to 60 cm in height. The diameter of the hollow interior may be anything up to 20 cm at the base and 10–20 cm at the top. The external diameter depends on the height of the product, the amount of batter poured on and the length of the ‘branches’ that have formed. The base can be anything up to 40 cm, the top up to 20 cm.
Weight: depending on the height of the cake and the amount of batter poured, from 1,0 kg to 6,5 kg. When served on special occasions, the šakotis is placed whole on the table; otherwise, it is cut into rings 5–30 cm high and weighing 0,7–3,5 kg, or cut into smaller pieces.
Colour: yellow-brown to brown depending on the temperature and length of baking. The outer surface is glossy, perhaps paler than the inside, the ‘branches’ varying in colour. When cut, the product shows a spongy, layered internal structure, with discrete non-homogeneous layers of different shades marked out in irregular rings.
Aroma: typical bakery product, with a marked aroma of butter and egg and a hint of smoke.
Taste: typical bakery product, moderately sweet and buttery with a taste of egg.
Finish: once swallowed, a slight fatty aftertaste.
Texture: moderately dense, quite crumbly, but does not flake or break when cut, neither brittle nor crunchy. Easy and pleasant to chew. After chewing, fine particles remain.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)







—


82–87 % fat butter;










—


30–40 % fat cream or sour cream;










—


chicken eggs;










—


sugar;










—


traditional stone ground (millstone) wheat flour.




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

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






—


preparation of the ingredients;










—


making of the batter;










—


preparation of utensils;










—


shaping and baking of the cake;










—


cooling of the cake.




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

–
4.   Concise definition of the geographical area

The administrative boundaries of Skaistgiriai village (Kėdainiai district).
5.   Link with the geographical area

‘Nijolės Šakočienės šakotis’ is associated with the geographical area as a result of the product’s reputation, which is itself determined by the experience of the local artisanal bakers who bake this product.
Human factors that give the product its particular characteristics
The unique characteristics of ‘Nijolės Šakočienės šakotis’ have been honed to perfection over its long production history. Although there are no written records or guidance about how to make this product, which is closely associated with the area defined in point 4, details of how to make it and the practical skill needed to do so have been handed down from generation to generation.
The uniqueness of the cake produced in this geographical area and its special qualities are the result of the cumulative knowledge and experience of generations of bakers. All this makes for a bakery product of outstanding quality and taste. The main factors that show how the human element affects the product’s taste and appearance are as follows:






1.


Preparation of the batter, this being one of the key guarantors of consistent quality. A unique batter preparation method which has been closely guarded for more than a century is used in the ‘Nijolės Šakočienės šakotis’ production process;










2.


The unique way of making ‘Nijolės Šakočienės šakotis’ – the scalding of the flour and the resting of the batter, the length of these being judged by the cake maker on the basis of his or her knowledge and experience. The point of scalding the batter is to partially burst the granules of starch in the flour to facilitate the breakdown of starch into dextrins in the flour while the batter rests. These changes in the flour result in quicker formation of a glossy, intensely coloured crust during baking, increase the porosity of the internal structure, promote the formation of more aromatic compounds and slow starch retrogradation during storage, meaning the cakes grow stale more slowly and stay fresher longer without the need for chemical additives;










3.


Milling using traditional stones (millstones), with slowly rotating and carefully regulated spindles, which has an impact on the product’s texture, making it pleasant and easy to chew. Fine particles remain after chewing;










4.


Spindle-baking of the product in a traditional special oven over a hot fire, once the chimney draught has been properly regulated. This is an experienced and highly skilled job, as ambient conditions and atmospheric pressure have a major impact on the draught. The stove is heated with dry birch wood, which must be stripped of its bark, as bark contains resins, and if the product is smoked this would affect its organoleptic, physical and chemical properties. Batter is poured by hand onto a hot, constantly revolving spindle using a special slotted wooden spoon. As the batter on the hot spindle comes into contact with the heat, it immediately hardens and crispens. The batter is poured on in thin layers. As the batter is added on all sides, many different ‘branches’ build up around the product, and since the batter cooks in layers, a beautiful pattern of colours emerges. It is crucial to regulate the fire at all times, so that it is at the right temperature at the different stages of cooking. Another important point is to feel the speed of the rotating spindle and adjust its spin speed to ensure that, as the batter goes on, the cake’s decorative ‘branches’ grow. Years of experience on the part of the manufacturers and the skills and dexterity of the baker help safeguard not only the specific taste of the product but also its exceptionally attractive shape in terms of the placement of ‘branches’, overall appearance and colour. This makes each ‘Nijolės Šakočienės šakotis’ unique in appearance. Other manufacturers bake their products in modern electric ovens, use substitute ingredients, flavour and aroma enhancers and colouring agents. The traditional production of ‘Nijolės Šakočienės šakotis’ does not use any substitutes, flavour or aroma enhancers or colouring agents.




The entire production process is carried out using traditional and natural raw ingredients only, these determining the product’s organoleptic properties and physical and chemical characteristics.
Product reputation determined by geographical area
In Lithuania, the baking of tree cakes started at the end of the 19th century, at first in monasteries. Though the monasteries kept the recipes a great secret, this culinary idea spread at the start of the 20th century, initially in manor houses and parsonages, and later on experienced housewives also began to bake them. The preparation of this festive delicacy was reserved for very special occasions.
The great-grandmother of the bakers of ‘Nijolės Šakočienės šakotis’ was given the recipe by the housekeeper of the parish church’s parsonage. Over the years the product has been honed to unique perfection, acquiring certain characteristics along the way, and to this day deep household traditions remain surrounding ‘Nijolės Šakočienės šakotis’ and have been unaffected by the rapid spread of the industrial production of tree cakes since the late 20th century.
The defined geographical area has professional and artisanal experience in the crafting of ‘Nijolės Šakočienės šakotis’, which to this day is handed down from generation to generation. Up until 1997 ‘Nijolės Šakočienės šakotis’ was made and sold to order only. By the end of the 20th century, the conditions for retail production were in place, and marketing of ‘Nijolės Šakočienės šakotis’ began in 1997. This is attested to by the early labels and the special inscriptions on packaging which have survived.
‘Nijolės Šakočienės šakotis’ is a festive product beloved of consumers well beyond the confines of the area defined in point 4.
‘Nijolės Šakočienės šakotis’ has been made in the defined geographical area for a hundred years by descendants of the original bakers of the product using the same traditional method. This ensures that the specific characteristics of this unique product remain the same, and that consumer trust is retained. This trust was rewarded in 2008, when VŠĮ Kulinarijos paveldo fondas [the State Culinary Heritage Fund] granted ‘Nijolės Šakočienės šakotis’ a culinary heritage certificate attesting to the fact that it is made with traditional ingredients using an authentic recipe and on the basis of traditional techniques. The national heritage product certificate awarded as from 2009 by the Lithuanian Ministry of Agriculture shows that ‘Nijolės Šakočienės šakotis’ is an age-old traditional product that is authentic in terms of its characteristics, composition and production method. This product is manufactured and submitted for certification by manufacturers of the State heritage product ‘Nijolės Šakočienės šakotis’, who are national master craftsmen and women.
Consumers lay particular store by ‘Nijolės Šakočienės šakotis’ products made in Skaistgiriai village, having the highest quality expectations and attributing specific characteristics to this product. Consumer surveys carried out between 2010 and 2016 showed that over 90% of consumers knew of the ‘Nijolės Šakočienės šakotis’ cakes produced in Skaistgiriai village, look for them in the shops, value their authenticity and high quality, and enjoy taking them as gifts or souvenirs when they travel abroad (consumer surveys carried out in 2010, 2012, 2014 and 2016 by the State Culinary Heritage Fund).
As ‘Nijolės Šakočienės šakotis’ is made using age-old methods, it has been recognised as a product that promotes Lithuania’s cultural heritage. The reputation and recognisability of this product are the result of various types of educational activity.
Visitors and connoisseurs of traditional food alike travel to Skaistgiriai village to sample ‘Nijolės Šakočienės šakotis’, to see how this branch-festooned delicacy is made and what traditional utensils and ingredients are used, to find out about the šakotis production process and the upkeep of its baking traditions, old equipment and customs and to try their own hand at making this complex product. They come not only from Lithuania but also from the United Kingdom, Ireland, Norway, Sweden, the United States, Germany, Italy, Israel, Croatia, Poland, the Netherlands, Japan, China, Turkey, Romania, Russia and elsewhere. Foreign travellers take ‘Nijolės Šakočienės šakotis’ back with them as a souvenir. It makes a good souvenir, as it is not just a delicious and beautiful bakery product, but also keeps for a long time.
‘Nijolės Šakočienės šakotis’ has been shown at exhibitions and fairs abroad: in the UK, Ireland, Germany and Russia. Various educational programmes and demonstrations prove popular and attract large numbers of visitors and garner media attention at various events in Poland (Warsaw Christmas markets 2009-2016, Lublin Jogaila trade fairs 2010-2016, Gdansk festivals ‘Vilnius in Gdansk’ 2009-2016, Szczecin festivals 2010 and 2011, Białystok midsummer festivals 2012-2014, 2011 Wrocław food festival and others).
In Lithuania, makers of ‘Nijolės Šakočienės šakotis’ regularly appear and win prizes at the Agrobalt international exhibition, other trade fairs, craft days, national holiday events, folk festivals and various other fairs.
Presentations of ‘Nijolės Šakočienės šakotis’, both at home and abroad, and demonstrations of how this popular product is made attract not only those with a sweet tooth but also other festival or event goers, who get the chance to put their own skills to the test, sometimes under the watchful eye of the media.
As a product typical of the region, ‘Nijolės Šakočienės šakotis’ is brought to the attention of tourists via adverts, infomercials and cookery publications.
‘Nijolės Šakočienės šakotis’ is offered to official foreign visitors as part of Lithuania’s culinary heritage.
The good name, fame, reputation and popularity of ‘Nijolės Šakočienės šakotis’ is attested to by the following accolades: in 2009 ‘Best traditional šakotis 2009’ diploma awarded by the State Culinary Heritage Fund; in 2009 a token of appreciation from the Lithuanian Agricultural and Food Products Market Regulation Agency for promoting national culinary heritage and protecting and preserving traditions at the Kaziukas (St Casimir) fair in Dublin, Ireland; in 2010 ‘Nijolės Šakočienės šakotis’ won a gold medal at the international AgroBalt fair; in 2010 a ‘Nijolės Šakočienės šakotis’ baker was voted best craftswoman at the 2010 Kaziukas fair, and in 2011 she was voted the best traditional craftswoman of the year by the Ministry of Agriculture; in 2012 the Ministry of Agriculture conferred the title of ‘Master of traditional crafts’ on a baker; in 2012 diploma for ‘Best Jogaila fair craftsman 2012’ (Poland) in the category ‘Best regional dish and promotion of regional culinary traditions’; in 2012 diploma for ‘Handing down, maintaining and promoting authentic local traditions in Lithuania’s culinary heritage’ at a competition organised by the State Culinary Heritage Fund; in 2014 a letter of thanks from the Ministry of Agriculture for the promotion of national heritage in the preparation of traditional Lithuanian šakotis; in 2014 ‘Nijolės Šakočienės šakotis’ won a medal at the ‘Made in Lithuania 2014’ exhibition; and in 2017 a diploma from the Klaipėda ethnocultural centre ‘for the manufacture of an authentic šakotis and the promotion of traditions’.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)
http://zum.lrv.lt/nijoles-sakocienes-sakotis-paraiska-su-produkto-specifikacija


(1)  OJ L 343, 14.12.2012, p. 1.