Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2024-08-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Autonomous Province of Bolzano, Italy, confectionery product, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, rye




C_202405047EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/5047


16.8.2024






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2024/5047)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)



                     ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’
                  


EU No: PGI-IT-02392-AM01 – 30.5.2024
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’
            
2.   Member State to which the geographical area belongs

Italy
3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), Promotion of Agri-Food Quality (PQA) I
4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012
The amendments are standard ones within the meaning of Article 53(2) of Regulation (EU) No 1151/2012 as they do not include a change in the name of the PGI or in the use of that name, do not risk voiding the link and do not entail further restrictions on the marketing of the product.
1.   Description of the product - amendment concerning Article 2 of the product specification and point 3.2 of the single document

Current version:


                     ‘
                     “Südtiroler Schüttelbrot / Schüttelbrot Alto Adige” is a rye crispbread, flat and with an irregular round shape and an irregular crumb structure; it is long-keeping, aromatic with a marked note of fennel, slightly sour and with a moisture content of between 4 % and 6 %.’
                  

New version:


                     ‘
                     “Südtiroler Schüttelbrot / Schüttelbrot Alto Adige” is a rye crispbread, flat and with an irregular round shape and an irregular crumb structure; it is long-keeping, aromatic with a marked note of fennel, possibly slightly sour and with a moisture content of up to a maximum of 11 %.’
                  

Reason:
The word ‘possibly’ is being added before ‘slightly sour’ because, over years of checks, the slight sourness has not always been found, particularly if use is made of mother dough produced at the bakery itself.
The amendment involving an increase in the moisture content to 11 % is the result of various factors: the various types of oven used by producers, the various types of flour used, and the various milling grades, reference to which has been added in this amendment.
These factors influence the moisture level of the finished product. The current limits (moisture between 4 % and 6 %) have proven to be too restrictive in practice and would require producers to adjust and modify their production processes The proposed amendment has no impact on product quality or shelf life and it is not perceptible when the product is consumed.
The part concerning the raw material that had been in point 3.2 of the single document has been moved to point 3.3, which is the correct section for raw materials.
This amendment affects the single document.
2.   Raw materials - Article 5.1 of the product specification and point 3.3 of the single document

Current version:


                     ‘The following ingredients are used to produce “Südtiroler Schüttelbrot / Schüttelbrot Alto Adige”: rye flour (min. 50 %), common wheat flour and/or emmer flour, salt, wheat or barley malt, yeast and a mother dough (min. 4 %) produced at the same bakery, herbs and spices (fennel seeds, fenugreek and/or cumin and/or anise and/or coriander). Fennel seeds are a compulsory element of the recipe. Vegetable fats may be added.’
                  

New version:


                     ‘The following ingredients are used to produce “Südtiroler Schüttelbrot / Schüttelbrot Alto Adige”: rye flour (min. 50 %), common wheat flour and/or emmer flour at various milling grades, salt, malt flour (wheat and/or barley and/or rye malt) and/or malt extract (wheat and/or barley malt), both of which are optional ingredients, yeast and/or, as an optional ingredient, a mother dough (min. 4 %) produced at the same bakery, herbs and spices (fennel seeds, fenugreek and/or carraway and/or anise and/or coriander). Fennel seeds are a compulsory element of the recipe. Vegetable fats may be added.’
                  

Reasons:
The first proposed amendment states that the various types of permitted flour may be used at various milling grades.
The use of the flours at various milling grades better reflects the various traditional recipes for making ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’. It also allows producers to better satisfy the ever more varied market demand without having any impact whatsoever on the sensorial quality of the product.
The second proposed amendment specifies that ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ may be produced using malt flour and/or malt extract, and that barley malt and wheat malt may be used together (rather than one or the other). In addition, the use of wheat or barley malt flour and/or extract will be optional and no longer compulsory. This clarification, i.e. the specific inclusion in the product specification of the malt-based products ‘malt flour’ and ‘malt extract’, with the possibility for them to be used together or separately, rather than the generic term ‘malt’, is aimed at avoiding misunderstandings during checks by the competent body.
Moreover, the inclusion of the possibility for barley malt and wheat malt to be used together is merely a clarification and correction of a clerical error in the current product specification. Historically, barley malt and wheat malt have always been used by producers, sometimes together.
The third proposed amendment states that the use of ‘mother dough’ as an ingredient is optional and no longer compulsory. Various historical and traditional recipes do not contain ‘mother dough’ and various ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ producers have traditionally never used it. This amendment will thus make it possible to broaden the production base of ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ PGI.
This amendment affects the single document.
3.   Raw materials - Article 2 of the product specification and point 3.3 of the single document

Current version:


                     ‘As well as fennel seeds (Foeniculum vulgare), the following may be used to flavour the bread: wild cumin (Cuminum silvestre), fenugreek (Trigonella caerulea), coriander (Coriandrum sativum) or anise (Pimpinella Anisum L.).’
                  

New version:


                     ‘As well as fennel seeds (Foeniculum vulgare), the following may be used to flavour the bread: carraway (Carum carvi), fenugreek (Trigonella caerulea), coriander (Coriandrum sativum) or anise (Pimpinella Anisum L.).’
                  

Reason:
Wild cumin is barely available on the market and this has proven to be a barrier in the production of ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ PGI.
Carraway is a spice with the same organoleptic characteristics as wild cumin and was previously used in Schüttelbrot production. The amendment is minor and has no impact whatsoever on the sensory quality of the product, as the difference between carraway and wild cumin is not perceptible to consumers.
This part was previously in point 3.2 of the single document and has been moved to point 3.3.
This amendment affects the single document.
SINGLE DOCUMENT


                     ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’
                  


EU No: PGI-IT-02392-AM01 – 30.5.2024
                  


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]


               ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’
            
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code







 


19 - PREPARATIONS OF CEREALS, FLOUR, STARCH OR MILK; PASTRYCOOKS’ PRODUCTS










 


1905 - Bread, pastry, cakes, biscuits and other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products




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


                  ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ is a rye crispbread with an irregular crumb structure; it is long-keeping, aromatic with a marked note of fennel, possibly slightly sour and has a moisture content of up to a maximum of 11 %.






Diameter:


from 3 cm to 35 cm




Thickness:


from 0,3 cm to 1,5 cm.





                  ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ has an irregular round, flat shape.

                  ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ keeps for up to 18 months.
Fennel seed (Foeniculum vulgare) is a spice that characterises ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The following ingredients are used to produce ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’: rye flour (min. 50 %), common wheat flour and/or emmer flour at various milling grades, salt, malt flour (wheat and/or barley and/or rye malt) and/or malt extract (wheat and/or barley malt), both of which are optional ingredients, yeast and/or, as an optional ingredient, a mother dough (min. 4 %) produced at the same bakery, herbs and spices (fennel seeds, fenugreek and/or carraway and/or anise and/or coriander). Fennel seeds are a compulsory element of the recipe.
As well as fennel seeds (Foeniculum vulgare), the following may be used to flavour the bread: carraway (Carum carvi), fenugreek (Trigonella caerulea), coriander (Coriandrum sativum) or anise (Pimpinella Anisum L.).
Vegetable fats may be added.
3.4.   Specific steps in production that must take place in the identified geographical area

The entire production process for ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ takes place within the geographical area defined in section 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The bread may be released for consumption loose or in food-grade packaging.
3.6.   Specific rules concerning labelling of the product the registered name refers to

In addition to the information required by law, packaging must feature the following information:






—


for the Italian market, an indication of the type of bread, i.e. ‘pane croccante alla segale’ [‘rye crispbread’];










—


the baker’s name and address or company name and registered office.




When the bread is sold loose:






—


a tag featuring the words ‘Südtiroler Schüttelbrot IGP’ and/or ‘Südtiroler Schüttelbrot g.g.A’ is to be displayed on the shelf on which it is presented for sale.




The name of the protected geographical indication ‘Schüttelbrot Alto Adige’ (in Italian) or ‘Südtiroler Schüttelbrot’ (in German) must appear on the label in clear, indelible characters that can be easily distinguished from all other writing on the label and must be followed by the phrase ‘Indicazione Geografica Protetta’ [‘Protected Geographical Indication’] and/or the abbreviation ‘IGP’ [‘PGI’], which must be translated into the language in which the product is being marketed, and by the European Union symbol.
It is, however, permitted to use names that refer to private brands provided that they do not have laudatory purport or a meaning that discriminates against other producers.
The ‘Schüttelbrot Alto Adige IGP’ (in Italian) or ‘Südtiroler Schüttelbrot g.g.A.’ (in German) logo must always feature on the product’s front or main label.
The logo is as follows:





4.   Concise definition of the geographical area

The ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ production area comprises the entire territory of the Autonomous Province of Bolzano.
5.   Link with the geographical area

The application to register ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ is based on the characteristic production method followed in the area, which allows the product to stand out on the market from other Italian breads.
What distinguishes ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ from other Italian breads are its round, thin appearance, its characteristic crisp texture and its low moisture content that allows it to keep for a long time.
The characteristics of ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ are closely linked to the production method which involves a specific stage once the dough has risen in which the dough balls are shaken and flattened, taking on a round, flat shape. The product owes part of its very name to this stage of shaking or ‘schütteln’ in German.
The flattened forms are then baked until they become crisp. The baking process followed in the production area is aimed at producing a bread that is not only crisp and crunchy but also low in moisture, allowing it to keep for up to 18 months.
Historically speaking, this characteristic was very important locally. Indeed, medieval writings tell us that already back then one of the product’s characteristics was how long it kept. That characteristic made it possible to sustain the people in the area who, owing to the rather harsh and relatively dry climate, as well as the difficulties linked to the isolation of rural settlements high in the mountains, availed themselves of the long lifespan of ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ to build up food stocks to last through the most difficult periods of the year.
The herbs and spices used in making it are another characteristic of ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ bread. Of these, the use of fennel seed (Foeniculum vulgare) is a distinguishing trait: unlike the other herbs and spices, it is always included in the recipe since it was used in the past not only to flavour the bread but also to ease digestion.
Nowadays ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ bread is enjoyed by the people of Alto Adige and by tourists, since it forms part of a traditional Alto Adige afternoon snack together with speck, cheese and Alto Adige wine. ‘Südtiroler Schüttelbrot / Schüttelbrot Alto Adige’ bread is thus a key element of the food and wine tradition of the Province of Bolzano.

Reference to publication of the product specification


https://www.politicheagricole.it/flex/files/1/0/2/D.e9793802d9946d41c0b9/disciplinare_Sudtiroler_Schuttelbrot.pdf



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


ELI: http://data.europa.eu/eli/C/2024/5047/oj
ISSN 1977-091X (electronic edition)