18.7.2015

EN

Official Journal of the European Union

C 235/16

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Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 235/06)

This publication confers the right to oppose the amendment application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO A PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first sub-paragraph of Article 53(2) of Regulation (EU) No 1151/2012

‘PREKMURSKA GIBANICA’

EU No: SI-TSG-0107-01313 – 19.2.2015

1.   Applicant group and legitimate interest

Name of the group	Društvo za promocijo in zaščito prekmurskih dobrot
Address:	Ulica Štefana Kovača 40, SI–9000 Murska Sobota SLOVENIJA
Tel.	+386 25261435
E-mail:	dpzpd@siol.net

The amendment application is submitted by the producer group which also applied to register ‘Prekmurska gibanica’.

2.   Member State or Third Country

Slovenia

3.   Headings in the specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☒	Method of production
—	☒	Other: Minimum requirements and procedures to check the specific character

4.   Type of amendment(s)

—

☒

Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(S)

5.1.   Description of the agricultural product or foodstuff

In the first paragraph, it is now specified, for the sake of clarity, that two sheets of filo pastry are placed on top of the last layer of filling and that fatty or cream topping is poured over the penultimate sheet and fatty topping, or a combination of fatty and cream toppings, over the final sheet. The ingredients mentioned, namely sour or sweet cream and egg yolk, are in fact ingredients of the cream topping, so reference to them is deleted and the words ‘or a combination of the cream and fatty toppings’ are added.

The reference to making a gibanica in a round or rectangular baking tin is deleted since it is repeated in the third paragraph.

The second paragraph ‘Physical description’ is deleted, as the text in question is already included in the third paragraph.

In the third paragraph, the reference to ‘Prekmurska gibanica’ being cut into triangles if baked in a round tin and into rectangular slices if baked in a rectangular tin is deleted. Prekmurska gibanica may be cut into either triangles or rectangular slices regardless of the shape of the tin (round or rectangular).

The penultimate sentence of this paragraph is amended to ensure that it is correctly understood: the point is not that all fillings must be of the same thickness but rather that both layers of the same filling, e.g. poppyseed, must be of the same thickness; this is equally true of the apple, curd cheese and walnut fillings.

5.2.   Description of the method of production

To make the preparation of Prekmurska gibanica easier to understand, new headings are inserted for each stage of its production (preparation of the fillings and toppings, assembly of the cake, baking, slicing and freezing).

In the first sentence, the dimensions of the baking tin to which the quantity of ingredients relates is now specified (round tin with a dimension of 30-35 cm), and producers adjust the recipe to the dimensions of the baking tins they use.

For the sake of terminological consistency, the word used in Slovenian for baking tin is pekač in all cases, and model is not used.

The recipes for shortcrust and filo pastry and the descriptions of their preparation are deleted, as these are basic types of pastry made using standard recipes and processes.

The statement prohibiting the use of frozen pastry is deleted. It was found that frozen pastry that has been properly defrosted retains all the properties of freshly prepared dough and does not alter the organoleptic characteristics of Prekmurska gibanica. The use of frozen pastry does not have a significant effect on the aroma, texture and overall impression of the product.

Vanilla sugar is deleted from the lists of ingredients for the various fillings, as its use is not mandatory.

For the curd cheese filling, salt is used if necessary, as the curd cheese may already contain enough salt.

In the case of the apple filling, it is specified that the apple is to be grated, so as to ensure correct understanding. The reference to the use of salt is deleted, as it has been found that salt is not used in practice when making the apple filling.

In the case of the cream topping, it is now specified that sour and/or sweet cream may be used, as there are other types of cream on the market which are unsuitable.

Granulated sugar is still listed as an ingredient so that all ingredients are listed in this first part; its use is described in the specification.

It is also specified that the quantities of individual ingredients may differ (by 10 %) to allow for variations in certain raw materials (e.g. apples may be more or less juicy, and sweet or sour, curd cheese may be dry or moist, and the walnut and poppyseed fillings are adapted to the proportions of the other fillings).

Either peeled or unpeeled apples may be used to make the apple filling. It is not important what form the grated apples take: what matters is that they are grated, and the words ‘peeled’ and ‘into thin ribbons’ are therefore deleted.

The cream topping may be made from sour cream and/or sweet cream or from a combination of the two, which is why the word ‘or’ has been inserted.

To facilitate comprehension and standardise terminology, minor corrections have been made as regards the preparation of the fatty topping: the term ‘vegetable fat’ is replaced by ‘vegetable oil’, which is already listed in the ingredients for the fatty topping.

The assembly of Prekmurska gibanica was described separately for round and rectangular baking tins, as the placing of the various sheets differed slightly when home-made filo pastry was used. As bought-in pastry may also be used, the description has been simplified and harmonised to cover both types of baking tin. All text describing the making of Prekmurska gibanica in a round or a rectangular baking tin and which is repeated is therefore deleted.

To aid comprehension, the words ‘after baking’ are inserted after specifying the thickness of the shortcrust pastry as ‘no more than 5 mm’, as it is in the finished product that the thickness of the shortcrust pastry is assessed.

To simplify matters, the prescribed weight of an individual piece of ‘Prekmurska gibanica’ is harmonised both for individual producers and for industrial-scale production, and it is therefore noted that the minimum weight of an individual piece is ‘at least 17 g’. The sprinkling of baked Prekmurska gibanica with granulated sugar does not affect its final characteristics, so the words ‘may be’ are inserted.

Prekmurska gibanica may be frozen before or after baking, and the specification therefore now includes the possibility of freezing Prekmurska gibanica after it has been baked. The same product may not be frozen twice. Since frozen pastry can be used for the preparation of Prekmurska gibanica, a provision is added stating that if such frozen dough is used, the Prekmurska gibanica must be baked immediately and cannot be frozen when ‘raw’, though after baking it can be frozen, if necessary.

5.3.   Minimum requirements and procedures to check the specific character

This point is amended merely to facilitate comprehension: the words ‘and the prescribed technological process must be adhered to’ are added to the first indent, and the second indent is deleted.

To improve comprehension, the current third indent should be amended to indicate that the reference to the uniform thickness of the fillings relates to the uniform thickness of both layers of a specific filling and not of all of the fillings. The words ‘smell, aroma, texture and overall impression’ are deleted, as these are assessed as part of the sensory evaluation.

In the third paragraph, the text relating to conformity to European standard EN 45011 is deleted, as this is already laid down in legislation.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘PREKMURSKA GIBANICA’

EU No: SI-TSG-0107-01313 – 19.2.2015

‘Slovenia’

1.   Name to be registered

2.   Product type

Class 2.24. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

3.   Grounds for the registration

3.1.   Whether the product

—	☒	results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff
—	☐	is produced from raw materials or ingredients that are those traditionally used.

Prekmurska gibanica is made from two different types of pastry and four different fillings, each of which is duplicated, which gives the product its characteristic, specific appearance and particular flavour. Prekmurska gibanica is therefore specific in itself and expresses specific character.

3.2.   Whether the name

—	☒	has been traditionally used to refer to the specific product
—	☐	identifies the traditional character or specific character of the product.

According to the Etymological Dictionary of the Slovene Language, gibanica is a type of potica (cake) produced in the eastern part of Slovenia. The origin of the word is gibâničnik, gibâničnjak, a basket for pastry, or gibâničar (baker). The oldest records date back to the 18th century, when it is mentioned by Pohlin as gebanza. The word itself is derived from the word gybati, as gibanica takes its name from layered pastry – gyüba.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product's specific character (Article 7(2) of this Regulation)

Prekmurska gibanica is a cake prepared from two types of dough (short pastry for the base and filo (strudel) pastry between the layers of filling) on which four different fillings (poppy seed, cottage cheese, walnut, apple) are placed in layers in a precisely defined sequence, with a layer of filo pastry between each filling. This sequence of fillings is then repeated in the same order, so that the gibanica contains two layers of each filling. Two sheets of filo pastry are placed on top of the last layer of filling; fatty or cream topping is poured over the penultimate sheet and fatty topping or a combination of fatty and cream topping over the final sheet.

Appearance: Prekmurska gibanica can be baked in round or rectangular tins. Prekmurska gibanica and a slice of Prekmurska gibanica are between 5 and 7 cm in height. Slices may be triangular or rectangular. It must be properly baked, with no filling coming out and with a uniformly smooth, slightly undulating surface without cracks. The individual fillings must be well separated by layers of filo pastry. Each filling has its own distinctly typical colour (the cottage cheese is a creamy white colour, the walnuts and apple are a golden brown colour and the poppy seeds are a glistening black colour). The top layer of filo pastry is not detached from the last filling. A slice of Prekmurska gibanica thus has eight layers of filling in a precisely defined sequence (poppyseed, curd cheese, walnut, apple). Both layers of the same filling are of the same thickness.

Flavour: the product has a typical, intensive flavour and scent with a taste of fresh poppy seeds, sweet cottage cheese, delicate walnuts and slightly acidulous apple. The Prekmurska gibanica must be succulent, not too greasy and optimally sweet.

Texture: the texture of a slice is soft, delicate, fine, smooth and light. It has a balanced texture with regard to the individual ingredients.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

The required ingredients for a 30-35 cm round baking tin are:

Pastry: — shortcrust pastry — filo pastry:

Fillings: —   poppyseed: 300 g ground poppy seeds, 100 g granulated sugar; —   curd cheese: 1,2 kg full-fat curd cheese, 100 g granulated sugar, 2 eggs and, if necessary, a pinch of salt; —   walnut: 300 g ground walnuts, 100 g granulated sugar; —   apple: 1,5 kg of grated apples – fairly sour varieties, 120 g granulated sugar, cinnamon. Vanilla sugar may be added to any of the fillings, if desired.

Toppings: — cream topping (800 ml of sour and/or sweet cream, 3 eggs) and — fatty topping (250 g margarine, butter, lard or vegetable oil).

Baked ‘Prekmurska gibanica’ may be sprinkled with granulated sugar, if desired.

The quantities of individual ingredients may differ from those specified by up to 10 %.

Production method for ‘Prekmurska gibanica’:

Preparation of fillings and toppings

Poppy seed filling: Finely ground poppyseed is used to make the poppyseed filling. Granulated sugar and (optionally) vanilla sugar are added to the ground poppyseed and everything is mixed together well. Divide into two parts.

Cottage cheese filling: Eggs, granulated sugar, vanilla sugar (optional) and, if necessary, a pinch of salt are added to the curd cheese. Mix well so that the mixture is smooth and spreadable. Divide into two parts.

Walnut filling: the basis of the walnut filling is finely ground walnuts. The ground walnuts are mixed with granulated sugar and (optionally) vanilla sugar. Divide into two parts.

Apple filling: the apples are grated, and granulated sugar, vanilla sugar (optional) and cinnamon are added. Mix together lightly. If very juicy apples are used, they are grated and left to rest for a while. They are then squeezed, and only then are all the remaining ingredients added. Divide the filling into two parts.

Cream topping: the whole eggs are beaten gently with the sour and/or sweet cream. Pour the topping over the individual layers of filling in the Prekmurska gibanica. The quantity of cream topping is not the same for all the layers, so the total quantity must be appropriately divided. The biggest quantity of cream topping is used for the ‘dry’ fillings (poppy seed and walnut). The quantity is smaller for the cream cheese filling, while the smallest quantity is used for the apple filling (or the apples are so juicy that they do not require any topping at all).

Fatty topping: The fatty topping can be made with melted butter or margarine or lard, or with vegetable oil. Like the cream topping, the fatty topping is poured over the individual layers in Prekmurska gibanica. The quantity of topping per layer is the same as for the cream topping.

Composition of ‘Prekmurska gibanica’

The shortcrust pastry is rolled into a shape suitable for the tin to be used for baking the ‘Prekmurska gibanica’ (rectangular or round). The thickness of the shortcrust pastry after baking must not be greater than 5 mm. The tin is greased and the rolled shortcrust pastry is placed into it and pricked with a fork in several places. Next place in a heated oven for a few minutes so that the pastry turns slightly yellow (this step is optional).

Filo pastry is placed into the prepared greased baking tin containing the shortcrust pastry. Cover the filo pastry in the tin with half of the poppy seed filling and pour cream topping and fatty topping over it. Another sheet of filo pastry is placed over the poppyseed filling. Half of the curd cheese filling is spread onto it and a suitable quantity of the cream and fatty toppings is poured over it. Place the third layer of filo pastry in the tin, spoon half of the walnut filling onto it and pour on the same quantities of the toppings as for the poppy seed filling. Now spread the fourth layer of filo pastry. If necessary, a very small quantity of the cream and fatty toppings is poured over it. Another sheet of filo pastry follows and the entire process is repeated in the same order, with the poppyseed layer being followed by curd cheese, walnuts and apple. There must be a sheet of filo pastry between each filling.

When there are eight layers of fillings with a sheet of filo pastry between each of them, a ninth sheet of filo pastry is placed over the last filling and sprinkled with cream topping or fatty topping and a final sheet of filo pastry is placed over it. The top sheet of filo pastry in the tin is coated with the fatty topping or with a combination of the fatty and cream toppings. The ‘Prekmurska gibanica’ is then pierced through to the bottom of the tin in several places with a long thin needle.

Baking and cutting of the ‘Prekmurska gibanica’

Prekmurska gibanica (fresh or frozen) is baked in an oven until it is fully cooked. The oven temperature is set at 200 °C for one hour, and at 170 °C-180 °C for another hour. Irrespective of this recommendation, the temperature and baking time may be adjusted to the type of oven. If the Prekmurska gibanica has only been covered with the fatty topping before being baked, it must be coated with sour cream or sweet cream when it is removed from the oven at the end of baking. The baked Prekmurska gibanica must be left to cool at room temperature for a few hours.

Baked Prekmurska gibanica must not be sliced when still hot. It is cut into triangles or rectangular slices. An individual piece of baked Prekmurska gibanica must be 5-7 cm high and weigh at least 170 g. When served (in cafés or restaurants), Prekmurska gibanica may be cut into smaller pieces. The top of the slices may be sprinkled with granulated sugar.

Freezing of ‘Prekmurska gibanica’

‘Prekmurska gibanica’ may be frozen immediately after being assembled (‘raw’) or when baked; the same product may not be frozen twice.

If frozen pastry is used in the preparation of Prekmurska gibanica, it cannot be frozen (‘raw’) after being prepared, but must be baked. If it needs to be frozen after baking, this is permitted, because it has undergone ‘thermal processing’.

4.3.   Description of the key elements establishing the product's traditional character (Article 7(2) of this Regulation)

The word gibanica comes from the word gűba (fold or wrinkle) and the verb gibati (to bend or curve). Evidence that this type of cake has long been known in Prekmurje is provided by numerous historical sources. The oldest written source dates back to 1828, when the educator and priest Jožef Košič, compiled, at the request of the Slovak-born ethnographer Johann Csaplovics E. V. Jeszenova, a document indicating the most commonly eaten foods in a Prekmurje village a hundred years ago, paying special attention to dishes such as hajdinjača, prekmurska gibanica, krapci and vrtanki. Csaplovics published this essay in Hungarian and German (A magyaroszági Vendus – tótokról, Croaten und Wenden in Ungern). In this document, Košič also presents the dishes that are served at wedding feasts in Prekmurje. Gibanica is one of the dishes that is always eaten at weddings. The essay also states that gibanica takes its name from layered pastry – gyüba and had 10-11 layers. The gibanica was cut into triangular pieces, which were placed in a pile on the table. This account also mentions the first written sources describing the custom of preparing and offering gibanica in Prekmurje.

The first person to deal extensively and systematically with the eating habits of people in Prekmurje was Dr Vilko Novak. In his 1947 ethnographic study Ljudska prehrana v Prekmurju [The Popular Diet in Prekmurje], ‘Prekmurska gibanica’ is mentioned as a baked pastry dish and its preparation is described as follows: Its preparation is also described: ‘Gibanica is made of short pastry using butter or fat. The bottom layer is known as the “sole”, onto which cottage cheese, walnuts, poppy seed and grapes are sprinkled. This layer is covered with a thin strudel dough, which is covered with a new layer, and cream is poured over each layer. Up to nine layers or folds are made – nine-fold gibanica. It is baked in a round earthenware dish called a tepsija for christenings, banquets and patron saints' days.’ Even today, this work serves as a guide for numerous researchers in this field.

A very detailed written recipe for Prekmurska gibanica was described by Andreja Grum and Ivan Vozelj in the 1964 book Slovenske narodne jedi (Slovenian national dishes). This book describes two recipes for prekmurska gibanica, both of which state the following: ‘There are two types of pastry in Prekmurska gibanica. The bottom layer is made of short pastry and is somewhat thicker. It is called podplat (sole). The other layers of pastry that are placed on top are filo pastry. The bottom layer is also thicker when the whole gibanica is made of the same pastry, which is filo pastry’.

Prekmurska gibanica is even mentioned by Prekmurje's greatest poet Miško Kranjec in his 1972 work Povest o dobrih ljudeh [A Tale of Good People]: ‘It has to be said that only a gibanica makes it a real holiday. Although a poor man can afford it barely once a year, this is a sign that no-one can survive a year without at least one holiday. Meanwhile Anna took the gibanica from the oven and placed it on the table, holding the baking dish with cloths so as not to burn herself. Joseph placed under it the wooden saucer on which the water jug usually stood. Then he looked closely at the gibanica. It lay in front of him all colourful, yellow and white, with poppy seeds here and there, still piping hot, smeared with cream and sprinkled with sugar. He nodded, saying: “It's good. I would eat it even if I were lying on my death bed and knew full well that it could no longer do me any good. And even in heaven I would mourn it, if I had to leave it whole in the world.”’

In the past 15 years a number of books describing ‘Prekmurska gibanica’ have been published. Prekmurska gibanica has been presented in the culinary sense by Cilka Sukič in Jedi nekdanjih in sedanjih dni. Prekmurska, prleška in štajerska kuhinja [Old and modern dishes. Cooking of Prekmurje, Prlekija and Styria] (1997), Jože Zadravec in Značilnosti ljudske prehrane v Prekmurju [Characteristics of the popular diet in Prekmurje] (1998) and Branko Časar in Boug žegnjaj [Blessed food] (2000). The technology of its manufacture and the evaluation of its organoleptic characteristics are described in detail by Stanko Renčelj and Romana Karas in Prekmurska dobrote [Culinary Specialities of Prekmurje] (2001).

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(1)  OJ L 343, 14.12.2012, p. 1.

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