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]

‘Mantecados de Estepa’

EU No: PGI-ES-0761-AM02 – 28.5.2024

PDO ( ) PGI (X)

1.   Name of product

‘Mantecados de Estepa’

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Directorate-General for Agri-Food Industries, Innovation and the Food Supply Chain

4.   Description of the approved amendment(s)

Explanation that 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 approved amendment falls under the definition of a standard amendment in that it does not involve a change in the name of the protected designation of origin, and does not void the link established in the product specification or entail further restrictions on the marketing of the product.

1.   The maximum weight laid down for ‘Mantecados de Estepa’ in the product specification and in Section 3.2 ‘Description of the product to which the name in (1) applies’ of the single document has been amended

Amendment of Section B ‘Description of product’ of the product specification

The current wording of the fourth paragraph:

has been replaced by the following:

The first paragraph under the subheading ‘Varieties’ has been deleted:

Reasons

The current market trend is to consume products which are heavier than those defined in the product specification. Currently, 50 % of mantecados consumed weigh over 35 grams. It is therefore considered necessary to adapt supply to market demand and increase the weight of the mantecados, as this does not impair the quality of the final product.

This amendment affects the single document.

2.   The additional ingredients of the home-made style and extra virgin olive oil varieties have been amended

Amendment of Section B ‘Description of product’ of the product specification

The additional ingredients of the home-made style and extra virgin olive oil varieties in the product specification and in the new Section 3.3 ‘Feed (for products of animal origin only) and raw materials (for processed products only)’ of the single document have been amended.

Almonds have been included as an additional ingredient of the home-made style and extra virgin olive oil varieties within a range of 0–9 %.

Reasons

Given that the protected mantecados are a product of distinguished quality, it is considered appropriate to include almonds as an alternative ingredient of home-made style and extra virgin olive oil varieties in order to improve their quality and increase the nutritional value for the consumer.

This amendment affects the single document.

3.   Amendment of the wording in relation to the cooling temperature

Amendment of Section E ‘Method of production’ of the product specification. The current wording:

has been replaced by the following:

Reasons

The product must be cooled to below room temperature, except in mid winter, when the temperature may be very low, meaning that the product is hard enough to be wrapped without the risk of breaking. This criterion has therefore been deleted.

This amendment affects the single document.

4.   Adaptation of the wrapping used to current market circumstances

Amendment of Section E ‘Method of production’ of the product specification.

The 10th paragraph of the product specification and the new Section 3.5 ‘Specific rules concerning slicing, grating, packaging, etc.’ of the single document have been amended.

The current wording:

has been replaced by the following:

Reasons

Adaptation of the wrapping used to current market circumstances

This amendment affects the single document.

5.   Removal of the temperature requirement during wrapping

The 13th paragraph of the product specification and the new Section 3.4 ‘Specific steps in production that must take place in the identified geographical area’ of the single document have been amended.

The current wording:

has been replaced by the following:

Reasons

The requirement to reduce the temperature to below 10 °C has been removed, as the only requirement is for the product to be cold when wrapped so that this operation can be carried out without the product breaking and the product reaches the consumer with the characteristics set out in the product specification preserved. Alongside the amendment of the paragraph, its wording has also been improved.

This amendment affects the single document.

6.   Increase in maximum weight

Amendment of Section F ‘Link with the geographical area’ of the product specification and Section 5.2 ‘Specificity of the product’ of the single document. In the 25th paragraph, ‘weigh 50 grams maximum’ has been replaced by ‘weigh 55 grams maximum’.

Reasons

The wording has been amended in line with the amendment approved and reasons given in Section 3.1.2 of this document.

This amendment affects the single document.

7.   Update of contact details for the competent authority

Amendment of Section G ‘Verification of compliance with the product specification’.

The name of the competent authority, its email address and the link to its website have been updated.

The amendment does not affect the single document.

8.   Adaptation of the labelling requirements to the legislation in force

3.5. Amendment of Section H ‘Labelling’ of the product specification and the new Section 3.6 ‘Specific rules on the labelling of the product the registered name refers to’ of the single document.

In the third paragraph, the current wording:

has been replaced by the following:

Reasons

Article 12(3) of 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 states that the protected name must be accompanied by the Union symbol associated with it. With this in mind, and given that this provision is not currently being followed, this paragraph has been updated to bring it into line with the legal rules in force. The logo of the regulatory board has been included to consolidate the information provided to the consumer, identifying which of a product’s contents are of distinguished quality.

This amendment affects the single document.

SINGLE DOCUMENT

‘Mantecados de Estepa’

EU No: PGI-ES-0761-AM02 – 28.5.2024

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Mantecados de Estepa’

2.   Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

3.2.   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

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

The name ‘Mantecados de Estepa’ has traditionally been used to denote a type of Christmas sweet, made in Estepa. These ‘Mantecados de Estepa’ have been made according to the same recipe for over a hundred years. They are packaged either on their own or together with other Christmas sweets such as polvorones, alfajores and roscos de vino. ‘Mantecados de Estepa’ are baked dough pieces. The basic ingredients are wheat flour, pork lard and icing sugar. The additional ingredients (see Section 3.3) depend on the variety of ‘Mantecado de Estepa’: cinnamon, home-made style, olive oil, almond, cocoa, coconut, lemon, hazelnut and vanilla. By way of exception, in ‘Mantecados de Estepa’ made with olive oil, the lard is replaced by extra virgin olive oil. They are a toasted chestnut colour, firm on the outside and soft inside, with a slightly cracked surface and smooth on the palate.

‘Mantecados de Estepa’ are round in shape and weigh up to 55 grams. Products bearing the name ‘Mantecados de Estepa’ must also meet the following physical and chemical parameters:

—	moisture: less than 5 %,

—	water activity: less than 0,650,

—	pH: less than 6,5.

3.4.   Feed (for products of animal origin only) and raw materials (for processed products only)

The process begins with careful selection of the raw materials. The basic raw materials used are wheat flour, pork lard and icing sugar. Additional ingredients are: cinnamon, sesame, almonds, hazelnuts, coconut, cocoa, natural flavourings (essential oils) in the proportions given in the table below. By way of exception, in ‘Mantecados de Estepa’ made with olive oil, the lard is replaced by extra virgin olive oil.

Basic ingredients
Wheat flour	45–55 %	45–55 %	45–55 %	40–50 %	45–50 %	45–55 %	45–55 %	45–55 %	45–55 %
Pork lard	20–27 %	20–27 %	0 %	20–25 %	20–26 %	20–26 %	20–27 %	20–25 %	20–25 %
Sugar	22–26 %	22–26 %	22–26 %	22–25 %	22–25 %	22–26 %	22–26 %	22–25 %	22–25 %
Additional ingredients
Cinnamon	0,7–1 %	0,7–1 %	0,7–1 %	0,7–1 %	0–0,5 %	0–0,5 %	0–0,5 %	0–0,5 %	0–0,5 %
Sesame	0,7–1 %	0,7–2 %	0,7–1 %	0–0,5 %	0 %	0 %	0 %	0 %	0 %
Almonds	0 %	0–9 %	0–9 %	≥ 8 %	0 %	0 %	0 %	0 %	0 %
Hazelnuts	0 %	0 %	0 %	0 %	0 %	0 %	0 %	8–9 %	0 %
Coconut	0 %	0 %	0 %	0 %	5–10 %	0 %	0 %	0 %	0 %
Cocoa	0 %	0 %	0 %	0 %	0 %	2–6 %	0 %	0 %	0 %
Extra virgin olive oil	0 %	0 %	20–26 %	0 %	0 %	0 %	0 %	0 %	0 %
Essential oils	0–0,03 %	0–0,03 %	0–0,03 %	0–0,03 %	0–0,03 %	0–0,03 %	0,05–1 %	0–0,03 %	0,05–1 %
	Cinnamon	Home-made style	Extra virgin olive oil	Almonds	Coconut	Cocoa	Lemon	Hazelnuts	Vanilla

The flour, pork lard, sugar and almonds must meet the following requirements, as regards physical and chemical properties and organoleptic characteristics:

—	flour: white; aroma: none; taste: neutral; appearance: free of impurities and infestation; moisture content: < 11,5 %; force (W) < 80 × 10 000 J; P/L ratio 0,3 to 0,5,

—	refined pork lard: colour: white; aroma: neutral; taste: neutral; appearance: solid and free of impurities; acidity: < 0,15 % oleic acid; peroxide value: < 2 meq O2/kg fat; fusion point: 32-36 °C (open capillary method); stability: > 30 hours,

—	unrefined pork lard: colour: white; aroma: neutral; taste: neutral; appearance: solid and free of impurities; acidity: < 0,5 % oleic acid; peroxide value: < 3 meq O2/kg fat; fusion point: 32–36 °C (open capillary method); stability: > 30 hours,

—	sugar: colour: white; aroma: odourless; taste: sweet; appearance: without lumps,

—	almonds: colour: ivory; aroma: fresh; taste: sweet; appearance: oval kernels free of impurities and infestation; moisture content: < 6,5 %. Additives: additives that are permitted by the legislation in force may be used.

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

Production and packaging must take place in the defined geographical area in order to safeguard the quality of the product. The sweets must be packaged individually just after they are made, after being cooled to lower their temperature. This prevents them from breaking because they are too fragile, and they retain the physical and chemical properties and organoleptic characteristics described in point 3.2.

3.6.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The product is packaged individually, within the heat-sealed, double-twist flow pack line, mechanically or by hand. This must be done when the product has cooled, so that the sweets can be handled more easily and to avoid steam condensing inside the wrappers. The individually packaged Mantecados may be marketed individually or in boxes that are duly labelled and weigh 100 grams minimum and 5 kg maximum.

3.7.   Specific rules concerning labelling of the product the registered name refers to

Both the individual wrappers and the boxes must bear labels that must include the words ‘Indicación Geográfica Protegida’, the name ‘Mantecados de Estepa’ and the logo. Where ‘Mantecados de Estepa’ are included in assortments with products not covered by the PGI, the individual wrappers of the ‘Mantecados de Estepa’ and the assortment’s outer packaging must bear the protected name ‘Mantecados de Estepa’ and the EU protected geographical indication (PGI) symbol. The assortment’s outer packaging must also bear the logo of the regulatory board and the EU symbol, along with the following text: ‘The products contained in this box and identified by the logo of the regulatory board and the EU symbol have been made in accordance with the quality criteria of the product specification for the “Mantecados de Estepa” PGI.’

4.   Concise definition of the geographical area

The municipality of Estepa, in the province of Seville.

5.   Link with the geographical area

Specificity of the geographical area

The fact the ‘Mantecados de Estepa’ have been made in Estepa for over a hundred years and have acquired such an excellent reputation as a Christmas speciality is not a coincidence, but the result of the efforts and dedication of the generations that have sought to maintain and improve the quality of this local product. During the Mantecado season, from September to December, much of Estepa’s population is now employed, directly or indirectly, in Mantecado production. During the season, Estepa lives from and for ‘Mantecados de Estepa’. There are very few families who are not traditionally employed in one of the factories that produce ‘Mantecados de Estepa’ – and there are now over 20 of them. This gives the businesses a strong family character; they pass down from one generation to the next and some are now being run by the third generation. As Mantecado production became industrialised to satisfy market demand, many satellite industries developed in Estepa that were needed for Mantecado production and marketing. These range from thermoshaping, printing and storage of raw materials to production line automation.

Specificity of the product

‘Mantecados de Estepa’ are sweets made from carefully selected raw materials. They are baked dough pieces, made from a basic mixture of wheat flour, pork lard and icing sugar, with additional ingredients such as cinnamon and almonds inter alia. They are round in shape and weigh 55 grams maximum. The specific quality of ‘Mantecados de Estepa’ is that they are firm on the outside and soft inside, slightly cracked on the surface and smooth on the palate, and they are a seasonal speciality, eaten at Christmas time. They are extremely popular during the Christmas season and have been made according to the same recipe for over 100 years.

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 basis for the ‘Mantecados de Estepa’ Protected Geographical Indication is the reputation the product has acquired during the 100 years and more that it has been made according to the traditional recipe. Year after year the town of Estepa takes on an important role in preparations for the Spanish Christmas table. The traveller who arrives in Estepa at the end of September is greeted with the sweet, mouth watering aroma of cinnamon, toasted sugar and sesame. At this time of year most of the town’s inhabitants are busy making Mantecados. ‘Mantecados de Estepa’ date back to the 16th century. Documents in the archives of the Convent of Santa Clara in Estepa show that they employed confectioners to meet the demand from Seville and Madrid, where they sent their products. There are also old recipes for ‘Mantecados de Estepa’. They were made from a mixture of cereals and the excess pork lard left over from slaughter in December, which explains why this sweet has always been eaten at Christmas time. These ‘lard cakes’ were produced in every Estepa home, and there were special recipients for making them in. Micaela Ruiz Téllez (La Colchona), who was born in Estepa in 1824 and died in 1901, invented the current form of the Mantecado. She had the brilliant idea that would transform ‘Mantecados de Estepa’ and make them famous. To improve the taste and prevent the product suffering any harm if transported over long distances, Micaela altered the recipe, inter alia the technique for drying the Mantecados on the outside, so that they would remain soft. The new ‘Mantecados de Estepa’ were born: high quality, soft and crumbly, delicious, as the flour was refined and toasted and this made smoother Mantecados than the original recipe. The changes she introduced created a product which has acquired an excellent reputation in the confectionery trade. ‘Mantecados de Estepa’ became one of the products traditionally offered to consumers at Christmas and they have been linked with Estepa for a very long time. This is because the people of Estepa have been making them since the second half of the 19th century. Thus, their fame travelled far and wide, outside Andalusia, and they became known as ‘Mantecados de Estepa’.

A well-known journalist, Antonio Burgos, working as a columnist for ABC newspaper, paid homage to the traditional character of these sweets: ‘… I must praise an establishment in Estepa, whose name is beside the point, which has reproduced a Christmas box as it used to be made in the old days. The cardboard box itself is a work of art, with the letters embossed, …, and inside, the good old stuff: mantecados, polvorones, alfajores, roscos de vino and so on. The classic assortment.’, said ABC in its edition of 27 December 1986.

Reference to publication of the product specification

https://lajunta.es/4qbgt

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(1)   OJ L 179, 19.6.2014, p. 17.