19.1.2018

Official Journal of the European Union

C 19/3

COMMISSION DECISION

of 18 January 2018

setting up a group of experts on environmental compliance and governance

(2018/C 19/03)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Whereas:

(1)	Article 191 of the Treaty assigned the Union and the Member States the task of ensuring that Union policy on the environment contributes to preserving, protecting and improving the quality of the environment and aims at a high level of protection.

(2)

With a view to ensuring better implementation of and compliance with Union environment legislation, in accordance with the Communication from the Commission entitled ‘EU actions to improve environmental compliance and governance’ (1), the Commission needs to call upon the expertise of specialists in an advisory body.

(3)	It is therefore necessary to set up a group of experts in the field of environmental compliance and governance and to define its tasks and its structure.

(4)

The group should help to develop guidance documents on good practice in environmental compliance assurance, other supporting documents, including on professional skills and expertise and assessment of national systems, as well as outreach and dissemination activities in the field of environmental compliance assurance and governance. The group should also help to coordinate and monitor the implementation of the actions to improve environmental compliance and governance and to assist the Commission in preparation of policy initiatives and legislative proposals related to wider environmental governance issues.

(5)	The group should be composed of experts from EU Member States as well as representatives from existing pan-European professional networks addressing issues of environmental compliance assurance and governance.

(6)	Rules on disclosure of information by members of the group should be laid down.

(7)	Personal data should be processed in accordance with Regulation (EC) No 45/2001 of the European Parliament and of the Council (2).

HAS DECIDED AS FOLLOWS:

Article 1

Subject matter

The group of experts on environmental compliance and governance is set up. The group will be called ‘Environmental Compliance and Governance Forum’.

Article 2

Tasks

The group's tasks shall be:

(a)

to assist the Commission in the coordination and monitoring of the implementation of the actions to improve environmental compliance and governance as well as in the preparation of legislative proposals or policy initiatives in the field of environmental compliance and governance, including in relation to:

(i)	compliance promotion, monitoring and enforcement (compliance assurance);

(ii)	access to justice on environmental matters;

(iii)

access to environmental information;

(iv)	public participation;

(v)	any other governance issue.

(b)	to establish cooperation and coordination between the Commission, Member States and existing pan-European professional networks (3) on questions relating to the implementation of Union legislation, programmes and policies in the field of environment;

(c)	to bring about an exchange of experience and good practice in the field of environmental compliance and governance.

Article 3

Consultation

The Commission may consult the group on any matter relating to the implementation of actions in relation to environmental compliance and governance including the implementation of the actions to improve environmental compliance and governance (4), its review and the identification of further actions beyond 2019.

Article 4

Membership

1. Members shall be Member States' authorities and other public entities.

2. In particular, the following public entities shall be members of the group:

(a)	European Union Network for Implementation and Enforcement of Environmental law;

(b)	European Network of Prosecutors for the Environment;

(c)	EU Forum of Judges for the Environment;

(d)	EnviCrimeNet;

(e)	European Network of the Heads of Environment Protection Agencies;

(f)	European Organisation of Supreme Audit Institutions;

(g)

Europol;

(h)

Eurojust.

3. Member States' authorities and other public entities shall nominate their representatives and shall be responsible for ensuring that their representatives provide a high level of expertise.

4. Members who are no longer capable of contributing effectively to the expert group's deliberations, who, in the opinion of the Commission department concerned, do not comply with the conditions set out in Article 339 of the Treaty on the Functioning of the European Union or who resign, shall no longer be invited to participate in any meetings of the group and may be replaced for the remainder of their term of office.

Article 5

Chair

The group shall be chaired by a representative of the Commission's Directorate-General for Environment (‘DG ENV’).

Article 6

Operation

1. The group shall act at the request of DG ENV, in compliance with the relevant horizontal rules on Commission expert groups (the ‘horizontal rules’) (5).

2. Meetings of the group shall, in principle, be held on Commission premises.

3. DG ENV shall provide secretarial services. Commission officials from other departments with an interest in the proceedings may attend meetings of the group and its sub-groups.

4. In agreement with DG ENV, the group may, by simple majority of its members, decide that deliberations shall be public.

5. Minutes on the discussion on each point on the agenda and on the opinions delivered by the group shall be meaningful and complete. Minutes shall be drafted by the secretariat under the responsibility of the Chair.

6. The group shall adopt its opinions, recommendations or reports by consensus. In the event of a vote, the outcome of the vote shall be decided by simple majority of the members. Members who have voted against shall have the right to have a document summarising the reasons for their position annexed to the opinions, recommendations or reports.

Article 7

Sub-groups

1. DG ENV may set up sub-groups for the purpose of examining specific questions on the basis of terms of reference defined by DG ENV. Sub-groups shall operate in compliance with the horizontal rules and shall report to the group. They shall be dissolved as soon as their mandate is fulfilled.

2. The members of sub-groups that are not members of the group shall be selected via a public call for applications, in compliance with the horizontal rules (6).

Article 8

Invited experts

DG ENV may invite experts with specific expertise with respect to a subject matter on the agenda to take part in the work of the group or sub-groups on an ad hoc basis.

Article 9

Observers

1. Individuals, organisations or other public entities than those listed in Article 4 may be granted an observer status, in compliance with the horizontal rules, by direct invitation.

2. The organisations or public entities appointed as observers shall nominate their representatives.

3. Observers and their representatives may be permitted by the Chair to take part in the discussions of the group and provide expertise. However, they shall not have voting rights and shall not participate in the formulation of recommendations or advice of the group.

Article 10

Rules of procedure

On a proposal by and in agreement with DG ENV the group shall adopt its rules of procedure by simple majority of its members, on the basis of the standard rules of procedure for expert groups, in compliance with the horizontal rules (7).

Article 11

Professional secrecy and handling of classified information

The members of the group and their representatives, as well as invited experts and observers, are subject to the obligation of professional secrecy, which by virtue of the Treaties and the rules implementing them applies to all members of the institutions and their staff, as well as to the Commission's rules on security regarding the protection of Union classified information, laid down in Commission Decisions (EU, Euratom) 2015/443 (8) and 2015/444 (9). Should they fail to respect these obligations, the Commission may take all appropriate measures.

Article 12

Transparency

1. The group and its sub-groups shall be registered in the Register of Commission expert groups and other similar entities (‘the Register of expert groups’).

2. As concerns the group composition, the following data shall be published on the Register of expert groups:

(a)	the name of Member States' authorities;

(b)	the name of other public entities;

(c)	the name of observers.

3. All relevant documents, including the agendas, the minutes and the participants' submissions, shall be made available either on the Register of expert groups or via a link from the Register to a dedicated website, where this information can be found. Access to dedicated websites shall not be submitted to user registration or any other restriction. In particular, the agenda and other relevant background documents shall be published in due time ahead of the meeting, followed by timely publication of minutes. Exceptions to publication shall only be foreseen where it is deemed that disclosure of a document would undermine the protection of a public or private interest as defined in Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council (10).

Article 13

Meeting expenses

1. Participants in the activities of the group and sub-groups shall not be remunerated for the services they offer.

2. Travel and subsistence expenses incurred by participants in the activities of the group and sub-groups shall be reimbursed by the Commission. Reimbursement shall be made in accordance with the provisions in force within the Commission and within the limits of the available appropriations allocated to the Commission departments under the annual procedure for the allocation of resources.

Done at Brussels, 18 January 2018.

For the Commission

Karmenu VELLA

Member of the Commission

(1) COM(2018)10.

(2) Regulation (EC) No 45/2001 of the European Parliament and of the Council of 18 December 2000 on the protection of individuals with regard to the processing of personal data by the Community institutions and bodies and on the free movement of such data (OJ L 8, 12.1.2001, p. 1).

(3) European Union Network for Implementation and Enforcement of Environmental law (IMPEL), EU Forum of Judges for the Environment (EUFJE), European Network of Prosecutors for the Environment (ENPE), EnviCrimeNet, European Network of the Heads of Environment Protection Agencies (NEPA), European Organisation of Supreme Audit Institutions (EUROSAI).

(4) COM(2018)10.

(5) Commission Decision of 30.5.2016 establishing horizontal rules on the creation and operation of Commission expert groups, C(2016) 3301, Article 13(1).

(6) C(2016) 3301, Articles 10 and 14.2.

(7) C(2016) 3301, Article 17.

(8) Commission Decision (EU, Euratom) 2015/443 of 13 March 2015 on Security in the Commission (OJ L 72, 17.3.2015, p. 41).

(9) Commission Decision (EU, Euratom) 2015/444 of 13 March 2015 on the security rules for protecting EU classified information (OJ L 72, 17.3.2015, p. 53).

(10) Regulation (EC) No 1049/2001 of the European Parliament and of the Council of 30 May 2001 regarding public access to European Parliament, Council and Commission documents (OJ L 145, 31.5.2001, p. 43).

19.1.2018

Official Journal of the European Union

C 19/7

Commission communication in the framework of the implementation of Regulation (EU) No 305/2011 of the European Parliament and of the Council laying down harmonised conditions for the marketing of construction products and repealing Council Directive 89/106/EEC

(Publication of references of European Assessment Documents in accordance with Article 22 of Regulation (EU) No 305/2011)

(Text with EEA relevance)

(2018/C 19/04)

The provisions of Regulation (EU) No 305/2011 prevail over any conflicting provisions in the European Assessment Documents.

Reference and title of the European Assessment Document		Reference and title of the superseded European Assessment Document	Remarks
010001-00-0301	Precast concrete composite wall with point connectors
010003-00-0301	Precast balcony elements made of ultra-high performance fibre reinforced concrete (UHPFRC)
010013-00-0301	Lightweight panel made of mortar of cement and granulated EPS reinforced by a glass fibre mesh and an internal steel railing
020001-01-0405	Multi-axis concealed hinge assemblies	020001-00-0405
020002-00-0404	Balcony (and terrace) glazing system without vertical frames
020011-00-0405	Roof, floor, wall and ceiling hatches providing access or for use as an emergency door / with or without fire resistance
020029-00-1102	Internal pedestrian fire resisting and/or smoke control single or double leaf doorsets made of steel
030019-00-0402	Liquid applied roof waterproofing on the basis of polysiloxane
030218-00-0402	Membrane for use as roof underlay
040005-00-1201	Factory-made thermal and/or acoustic insulation products made of vegetable or animal fibres
040007-00-1201	Thermal insulation product for buildings with radiant heat reflective component
040011-00-1201	Vacuum insulation panels (VIP) with factory applied protection layers
040016-00-0404	Glass fibre mesh for reinforcement of cement based renderings
040037-00-1201	Low lambda composite boards made of mineral wool fibres and aerogel additives
040048-00-0502	Rubber fibre mat to be used for impact sound insulation
040065-00-1201	Thermal insulation and/or sound absorbing boards based on expanded polystyrene and cement
040089-00-0404	External Thermal Insulation Composite Systems with renderings for the use on timber frame buildings
040090-00-1201	Factory-made boards and products formed by moulding of an expanded polylactic acid (epla) for thermal and/or acoustical insulation.
040138-00-1201	In-situ formed loose fill thermal and/or acoustic insulation products made of vegetable fibres
040287-00-0404	Kits for external thermal insulation composite system (ETICS) with panels as thermal insulation product and discontinuous claddings as exterior skin
040288-00-1201	Factory-made thermal and acoustic insulations made of polyester fibres
040313-00-1201	In-situ formed loose fill thermal and/or acoustic insulation product made of granulated expanded cork
040369-00-1201	Insulation made of loose-fill or compound granulated expanded cork
040456-00-1201	In-situ formed loose fill thermal and/or acoustic insulation material made of animal fibres
040635-00-1201	Thermal and/or sound insulation based on bound expanded polystyrene bulk material
040643-00-1201	Fibre reinforced silica aerogel thermal insulation
040650-00-1201	Extruded polystyrene foam boards as load bearing layer and/or thermal insulation outside the waterproofing
040777-00-1201	Cellular glass boards as load bearing layer and thermal insulation outside the waterproofing
050009-00-0301	Spherical and cylindrical bearing with special sliding material made of fluoropolymer
050013-00-0301	Spherical and cylindrical bearing with special sliding material made of filled PTFE with solid lubricant and reinforcing fibres
060001-00-0802	Chimney kit with clay/ceramic flue liner with classification T400 (MINIMUM) N1 W3 GXX
060003-00-0802	Chimney kit with clay/ceramic flue liner and with specific outer wall with classification T400 (minimum) N1 W3 GXX
060008-00-0802	Chimney kit with clay/ceramic flue liner with classification T400 (minimum) N1/P1 W3 Gxx and with different outer walls and possible change of outer wall
070001-01-0504	Gypsum plasterboards for load bearing applications	070001-00-0504
070002-00-0505	Glass fibre joint tape for gypsum plasterboards
080002-00-0102	Non-reinforcing hexagonal geogrid for the stabilization of unbound granular layers by way of interlock with the aggregate
090001-00-0404	Pre-fabricated compressed mineral wool boards with organic or inorganic finish and with specified fastening system
090017-00-0404	Point supported vertical glazing
090019-00-0404	Kits for ventilated external wall claddings of lightweight boards on subframe with rendering applied in situ with or without thermal insulation
090020-00-0404	Kits for external wall claddings made of agglomerated stone
090034-00-0404	Kit composed by subframe and fixings for fastening cladding and external wall elements
090035-00-0404	Insulated glass unit with structural sealant punctually anchored
090058-00-0404	Ventilated external wall cladding kit comprising a metallic honeycomb panel and its associated fixings
120001-01-0106	Microprismatic retro-reflective sheetings	120001-00-0106
120003-00-0106	Steel lighting columns
120011-00-0107	Flexible plug expansion joints for road bridges with flexible filling based on a synthetic polymer as binder
130002-00-0304	Solid wood slab element - element of dowel jointed timber boards to be used as a structural element in buildings
130005-00-0304	Solid wood slab element to be used as a structural element in buildings
130010-00-0304	Glued laminated timber made of hardwood – structural laminated veneer lumber made of beech
130011-00-0304	Prefabricated wood slab element made of mechanically jointed square-sawn timber members to be used as a structural element in buildings
130012-00-0304	Strength graded structural timber – Square edged logs with wane – Chestnut
130013-00-0304	Solid wood slab element to be used as a structural element in buildings - element of timber boards jointed by dovetail connections
130019-00-0603	Dowel-type fasteners with resin coating
130022-00-0304	Monolithic or laminated beam and wall logs made of timber
130033-00-0603	Nails and screws for use in nailing plates in timber structures
130087-00-0204	Modular construction system
130090-00-0303	Wood-concrete composite slab with dowel-type fasteners
130118-00-0603	Screws for use in timber constructions
130166-00-0304	Strength graded structural timber – steam-cured solid timber with rectangular cross section which may be finger jointed or not – softwood
130167-00-0304	Strength graded structural timber – Square edged logs with wane – Softwood
130197-00-0304	Glued laminated timber made of steam-cured solid timber with rectangular cross section – Softwood
150001-00-0301	Calcium Sulphoaluminate based Cement
150002-00-0301	Calcium aluminate based refractory cement
150003-00-0301	High strength cement
150004-00-0301	Rapid hardening sulfate resistant calcium sulphoaluminate based cement
150007-00-0301	Portland-pozzolana cement for use in tropical conditions
150008-00-0301	Rapid setting cement
150009-00-0301	Blast Furnace Cement CEM III/A with assessment of sulfate resistance (SR) and optional with low effective alkali content (LA) and/or low heat of hydration (LH)
160004-00-0301	Post-tensioning kits for prestressing of structures	ETAG 013
160027-00-0301	Special filling products for post-tensioning kits	ETAG 013
180008-00-0704	Trapped gully – removable – mechanical closure
180018-00-0704	Flexible couplings for gravity and pressure sewerage and drainage pipes
190002-00-0502	Dry floating flooring kit based on prefabricated interlocked units made of ceramic tiles and rubber mats
190005-00-0402	Terrace decking kit
200001-00-0602	Prefabricated steel and stainless steel wire ropes with end connectors
200002-00-0602	Tension rod system
200005-00-0103	Structural steel piles with hollow sections and rigid splices
200012-00-0401	Spacer kits for built-up metal roof and wall cladding
200014-00-0103	Pile joints and rock shoes for concrete piles
200017-00-0302	Hot rolled products and structural components made of steel grades Q235B, Q235D, Q345B AND Q345D
200019-00-0102	Hexagonal woven mesh gabion boxes and matresses
200020-00-0102	Weldmesh gabion boxes and mattresses
200022-00-0302	Thermo-mechanically rolled long steel products made of weldable fine grain structural steel of special steel grades
200026-00-0102	Steel wire mesh systems for reinforced fill
200032-00-0602	Prefabricated tension rod systems with special end connectors
200033-00-0602	Nailed Shear Connector
200035-00-0302	Roof and wall systems with hidden fastenings
200036-00-0103	Kit for micropiles – Kit with hollow bars for self-drilling micropiles – Hollow bars of seamless steel tubes
200039-00-0102	Hexagonal woven mesh gabion boxes and mattresses with zinc coating
200043-01-0103	Pile pipes made of ductile iron	200043-00-0103
200050-00-0102	Gabion boxes, mattresses and sack gabions made of hexagonal regular twisted mesh with pre-coated zinc and/or zinc+organic coating
200086-00-0602	Wire ring connection products
210004-00-0805	Modular element for building services
220006-00-0402	Roofing slates made of polypropylene, limestone and fillers
220007-00-0402	Fully supported copper alloy sheet and strip for roofing, external cladding and internal lining
220008-00-0402	Eaves profiles for terraces and balconies
220010-00-0402	Flat plastic sheets for fully supported discontinuous roofing and external cladding
220013-01-0401	Self –supporting ridgelight	220013-00-0401
220018-00-0401	Decentralized energy efficient low-pressure ventilations unit with alternating flow and heat recovery
220021-00-0402	Tubular daylighting devices (TDD)
220022-00-0401	Polycarbonate snow stopper for roof
220025-00-0401	Cantilevered Structural horizontal glazing (structural glass canopy/roof)
220069-00-0402	Flat and profiled (with a pattern) plastic roofing sheets made of recycled material for fully supported discontinuous roofing
230004-00-0106	Wire ring mesh panels
230005-00-0106	Wire rope net panels
230008-00-0106	Double twisted steel wire mesh reinforced or not with ropes
230011-00-0106	Road marking products
230012-00-0105	Additives for asphalt production - bitumen granules made from recycled bituminous roofing felt
230025-00-0106	Flexible facing systems for slope stabilization and rock protection
260001-00-0303	Structural sections made from fibre reinforced polymers (FRP/Glassfiber Composites)
260002-00-0301	Alkali resistant glass fibres containing zirconium dioxide for the use in concrete
260006-00-0301	Polymeric concrete addition
260007-00-0301	Type I addition for concrete, mortar and screed materials – Aqueous solution
280001-00-0704	Preassembled line unit for drainage or infiltration
290001-00-0701	Kit for the transport of cold and hot water inside buildings
320002-02-0605	Coated metal water stop sheet for construction and controlled crack joints in waterproof concrete	320002-00-0605 320002-01-0605
320008-00-0605	Swellable joint sealing tape on the basis of bentonite for construction joints in watertight concrete
330001-00-0602	Expanding Structural Bolting Assemblies for Blind Fastening
330008-02-0601	Anchor channels	330008-00-0601 330008-01-0601
330011-00-0601	Adjustable concrete screws
330012-00-0601	Cast-in anchor with internal threaded socket
330047-01-0602	Fastening screws for sandwich panels	330047-00-0602
330075-00-0601	Elevator lifting device
330076-00-0604	Metal injection anchors for use in masonry	ETAG 29
330079-00-0602	Floor Fixing Assemblies for use in Checker Plate or Open Bar Grating
330080-00-0602	High Slip Resistance Clamp (HSR) Assembly
330083-01-0601	Power-actuated fastener for multiple use in concrete for non-structural applications	330083-00-0601
330084-00-0601	Steel-plate with cast-in anchors
330153-00-0602	Cartridge fired pin for connections of thin gauge steel members and sheeting
330155-00-0602	Self-adjustable clamp assembly
330196-01-0604	Plastic anchors made of virgin or non-virgin material for fixing of external thermal insulation composite systems with rendering	330196-00-0604 ETAG 014
330232-00-0601	Mechanical fasteners for use in concrete
330389-00-0601	Point connector made of glass fibre reinforced polymer for sandwich walls
330499-00-0601	Bonded fasteners for use in concrete	ETAG 001-5
330667-00-0602	Hot-rolled mounting channel
330965-00-0601	Powder-actuated fastener for the fixing of ETICS in concrete
340002-00-0204	Panels of steel wires with incorporated thermal insulation for a whole structure
340006-00-0506	Prefabricated stair kits	ETAG 008
340020-00-0106	Flexible kits for retaining debris flows and shallow landslides/open hill debris flows
340025-00-0403	Substructure kit for heated buildings
340037-00-0204	Light weight steel/wood load bearing roof elements
350003-00-1109	Kit for fire resistant service ducts consisting of pre-fabricated connection pieces (made of mechanically pre-coated steel sheet) and accessories
350005-00-1104	Intumescent products for fire sealing and fire stopping purposes
350134-00-1104	Fire proof water trap with intumescent fire seal (combined with a stainless steel floor gully penetration
350140-00-1106	Renderings and rendering kits for fire resisting applications	ETAG 018-1 ETAG 018-3
350141-00-1106	Linear joint and gap seals	ETAG 026-1 ETAG 026-3
350142-00-1106	Fire protective board, slab and mat products and kits	ETAG 018-1 ETAG 018-4
350402-00-1106	Reactive coatings for fire protection of steel elements	ETAG 018-1 ETAG 018-2
350454-00-1104	Fire stopping and fire sealing products - Penetration seals	ETAG 026-1 ETAG 026-2
360005-00-0604	Cavity Tray

NOTE:

European Assessment Documents (EAD) are adopted by the European Organisation for Technical Assessment (EOTA) in English. The European Commission is not responsible for the correctness of the titles which have been provided by EOTA for publication in the Official Journal of the European Union.

Publication of the references of European Assessment Documents in the Official Journal of the European Union does not imply that the European Assessment Documents are available in all the official languages of the European Union.

The European Organisation for Technical Assessment (http://www.eota.eu) shall keep the European Assessment Document available by electronic means in line with the provisions of point 8 of Annex II to Regulation (EU) No 305/2011.

This list replaces all the previous lists published in the Official Journal of the European Union. The European Commission ensures the updating of this list.

19.1.2018

Official Journal of the European Union

C 19/21

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2018/C 19/10)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1)

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (2)

‘MAGIUN DE PRUNE TOPOLOVENI’

EU No: PGI-RO-02194 — 30.9.2016

PDO ( ) PGI ( X ) TSG ( )

1. Applicant group and legitimate interest

SC Sonimpex Topoloveni SRL

Aleea Barajul Cucuteni, nr. 4

Bloc M5A, scara 1, apartament 10

Bucureşti, sector 3

ROMÂNIA

Tel./fax +40 213402666; +40 213046066

E-mail sonimpex.magiun@gmail.com

Place of business: Topoloveni, strada Maximilian Popovici, nr. 56, judeţ Argeş, ROMÂNIA.

SC Sonimpex Topoloveni SRL is the sole producer of ‘Magiunului de prune Topoloveni’ and therefore has a legitimate interest in submitting this application.

2. Member State or Third Country

Romania

3. Heading in the product specification affected by the amendment(s)

—	☒	Description of product
—	☐	Proof of origin
—	☒	Production method
—	☐	Link
—	☐	Labelling
—	☒	Other: Name and address of the authorities verifying compliance with the provisions of the specification and their specific tasks

4. Type of amendment(s)

—	☐	Amendment to the product specification of a registered PDO or PGI that is to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requires no amendment to the published single document.
—	☒	Amendment to the product specification of a registered PDO or PGI that is to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requires an amendment to the published single document.
—	☐	Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.
—	☐	Amendment to the product specification of registered TSG that is to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5. Amendment(s)

Description of product

The product ‘Magiun de prune Topoloveni (PGI)’ remains unchanged, as its characteristics are entirely retained.

In chapter 3 of the specification, ‘Description of the food’ subsection 3.3, the ‘Shelf life’ will change from 24 months to 36 months for product packed in jars.

Justification

An analysis of the product behaviour over time carried out by a team of specialists from the production facility and confirmed by specialised laboratory tests showed that the organoleptic and physico-chemical qualities of the product ‘Magiun de prune Topoloveni (PGI)’ do not deteriorate. (Test reports Nos 2908/4.7.2016 and 3066/14.7.2016, results and interpretation of sensory analysis of ‘Magiun de prune Topoloveni — protected geographical indication’ No 945/14.7.2016 issued by the Bucharest IBA [Institute of Food Bioresources] laboratory).

Production method

The method of production has not changed. However, some corrections or updates of certain terms and values in the original specification and Single Document are required.

1. Drafting error: instead of ‘50-52 degrees Brix’, the correct value is ‘55 degrees Brix’.

A drafting error appeared in the original specification (in chapter 6, ‘Description of the method of producing the food’ under ‘Concentration’:) – instead of ‘50-52 degrees Brix’, the correct value is ‘55 degrees Brix’. This error was also included in the original Single Document (in chapter 3.5, ‘Specific steps in production that must take place in the identified geographical area:’, in the subparagraph ‘Concentration:’).

Justification

The applicant group considers it necessary to correct typographical errors, because the correct value of ‘55 degrees Brix’ is mentioned in the specification in chapter 3, ‘Description of the food’, subsection 3.2, ‘Physical and chemical characteristics’, under the parameter ‘Dry weight’. There was a drafting error in the specification and Single Document as mentioned above.

2. ‘wooden anchor stirrer’ is replaced by ‘anchor stirrer’.

Justification

In order to rigorously control product quality, the production facility invested in upgrading equipment, which included the purchase of new double-walled vats for reducing the plum pulp. The new vats are stirred with a stainless steel anchor stirrer. The change to the material with which the stirrers are made does not affect the organoleptic properties of the finished product. The word ‘wooden’ is deleted in the wording ‘wooden anchor stirrer’ in the specification (chapter 6, ‘Description of the method of producing the food’, in the second paragraph of ‘Concentration:’) and in the Single Document (chapter 3.5, ‘Specific steps in production that must take place in the identified geographical area’, and chapter 5, ‘Link with the geographical area’, points 5.2 and 5.3, sixth subparagraph).

The amendment corresponds to the requirements of Regulation (EC) No 852/2004 of the European Parliament and of the Council (3) [Chapter 5 — Requirements applicable to equipment, Article 1(b)].

3. deletion of the phrase ‘where chemical fertilisers are not used excessively’ in the specification and the Single Document

Justification

We propose deleting the phrase ‘where chemical fertilisers are not used excessively’ in point 3.3 of the Single Document and in the specification (page 4 - ‘Description of the foodstuff’), as it does not affect significantly the final product or alter substantially the product's physico-chemical characteristics.

We justify the deletion of the words ‘where chemical fertilisers are not used excessively’, because we wanted to produce ‘Magiun de prune Topoloveni — PGI’ organically, but since there was no market demand for such a product in Romania, we decided to abandon this plan.

Other

1. Name and address of the authorities verifying compliance with the provisions of the specification

Justification

In chapter 9 of the specification, ‘Name and address of the authorities and bodies verifying compliance with the provisions of the specification and their specific tasks’, the applicant group requests that the name and identification data of the certifying body be changed from ‘LAREX CERT’ to ‘CERTIND SA’. This amendment also applies in the Single Document in the last subparagraph of section 3.7, ‘Specific rules concerning labelling’.

The inspection and certification body CERTIND SA is accredited in accordance with SR EN ISO/CEI 17065:2013 for PDO/PGI certification schemes, based on the requirements of Regulation (EU) No 1151/2012.

6. Updated product specification (only for PDO and PGI)

Link to the specification to be published on the website www.madr.ro Issue 1, revision 1 (December 2015)

http://www.madr.ro/industrie-alimentara/sisteme-de-calitate-europene-si-indicatii-geografice/produse-agricole-si-alimentare/caiete-de-sarcini-2016.html

SINGLE DOCUMENT

‘MAGIUN DE PRUNE TOPOLOVENI’

EU No: PGI-RO-02194 — 30.9.2016

PDO ( ) PGI ( X )

1. Name(s)

‘Magiun de prune Topoloveni’

2. Member State or Third Country

Romania

3. Description of the agricultural product or foodstuff

3.1. Product type

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

‘Magiun de prune Topoloveni’ is a fine, homogenous paste with a shiny surface, containing no lumps or pieces of peel. These qualities are imparted by the specific local production method. ‘Magiun de prune Topoloveni’ is made using quality plums that are carefully selected when they are fully ripe. The skin of the fruit is incorporated into the final product, thereby increasing its nutritional value, as it is well-known that the skin contains the greatest proportion of active biological substances and nutrients (antioxidants, vitamins, soluble and insoluble dietary fibre, etc.).

The magiun is dark brown in colour because it is made from plums that are fully ripe. The colour is also influenced by the long boiling time during the concentration phase.

The magiun has a pleasant sweet-sour taste derived from the fully ripe plums, and a strong, pleasant aroma. It has no taste or smell of burning, fermentation or mould.

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

‘Magiun de prune Topoloveni’ is made from fully ripe common plums (Prunus domestica L. ssp domestica) and derivatives thereof: Stanley, Piteștean, Tuleu timpuriu, Tuleu gras, Grasă ameliorată, Grasă Românească, Bistrițeană, Vânătă Românească, Brumării, Vâlcean, Centenar, Pescăruș, Dâmbovița, Tomnatici de Caransebeș, Silvia, Boambe de Leordeni.

These varieties of plum have the qualities needed to make magiun: when they ripen fully over a long period of time at a moderate (mild) temperature they are rich in carbohydrates (natural sugar) and vitamin C.

Only fully ripe and carefully selected fruit are used to produce ‘Magiun de prune Topoloveni’. The fruit must be healthy and bear no signs of rot, machine damage or visible damage caused by insects, mites or other pests.

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

—

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

The facility in which the plums used to make ‘Magiun de prune Topoloveni’ are processed must be located within the geographical area defined under point 4.

Reception: the plums are delivered to the processing facility and stored in areas that are especially intended for that purpose and are cool, clean and free of any foreign odours.

Washing: this is performed mechanically in washing machines with showers for rinsing, using cold drinking water. The washing is permanently supervised to ensure that sand or other impurities do not get into the final product.

Sorting: the washed plums travel along a raised conveyor belt, where unsuitable plums are identified and removed.

Heat treatment: the plums are heated in special stainless steel recipients, using steam at a temperature of 80 °C and a pressure of 1,5 atm, for 4-5 minutes.

Crushing: this takes place in two stages. The plums are first passed through fruit pulpers (sieves) with apertures of maximum 3 mm and then through fruit finishers (sieves) with apertures of 1,8-2 mm, so that the pulp is as clean and homogenous as possible.

Concentration: the plum pulp is concentrated by boiling in open, double-walled vats, up to a concentration of minimum 55 % dry matter, thereby producing the ‘Magiun de prune Topoloveni’. The purpose of the concentration process is to eliminate water from the plums at a controlled temperature. The concentration process uses steam, which circulates through the double walls of the vats until the product reaches a concentration of 55 degrees Brix, for a period of 9 to 12 hours depending on the dry matter content of the raw material.

The double-walled vats are fitted with anchor stirrers, which ensure that the plum pulp is constantly kept in a homogenous state in order to prevent sticking and caramelisation. Concentration is checked by qualified staff using a portable refractometer to determine the quality of the finished product. Boiling time should not be extended beyond the point where a concentration of 60 °Bx has been attained, as this can result in the ‘Magiun de prune Topoloveni’ acquiring a burnt smell and taste. Reducing boiling time, on the other hand, may cause the finished product to ferment.

Decanting — cooling: The batch of ‘Magiun de prune Topoloveni’ is decanted evenly by hand into three 200 litre capacity barrels lined with PVC sacks (food-quality film), using large wooden spoons. The magiun is deposited in thin layers to speed up the process of cooling at room temperature before being stored in special storage areas.

The barrels lined with food-quality film are filled gradually over 5-7 days, which is the time it takes the ‘Magiun de prune Topoloveni’ to cool completely, depending on room temperature. Cooling is checked organoleptically, using a wooden paddle or ladle (spoon).

The addition of preservatives or sweeteners is prohibited, regardless of the quality of the raw material used.

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

‘Magiun de prune Topoloveni’ is packaged and stored within the defined geographical area, specifically in the town of Topoloveni, to prevent any alteration of its qualities. The procedure for maturing and drying the magiun must be strictly followed.

If the packaging is not properly done, physico-chemical and biological agents acting under the effects of the air and heat outside the barrels may affect the colour, smell and taste of the magiun.

The product must be monitored throughout the packaging and cooling period to prevent condensation (i.e. the appearance of microscopic quantities of water), which could facilitate the growth of micro-organisms such as bacteria, yeasts and moulds.

‘Magiun de prune Topoloveni’ is packaged in bulk and in jars.

The bulk product is packaged in barrels lined with food-quality film (PVC sack). The barrels containing the magiun are cooled, the edges of the PVC sacks (food-quality film) are cleaned and folded over, a PVC disk of food-quality film is placed on top and the barrels are then sealed with a lid.

Bulk packaging is necessary because only fresh plums are used as raw material and these are available for a short period of time only, up to 60 days per year (15 August to 15 October at the latest). The bulk-packaged product is not pasteurised.

Packaging in glass jars: the jars are filled automatically (i.e. on a packaging line) with ‘Magiun de prune Topoloveni’, sealed and then pasteurised as follows:

—	for 350 g jars, the following method is used: the temperature is raised to 100 °C over 15 minutes, maintained at this level for 25 minutes and then returned to the original temperature over 15 minutes;

—	for 800 g jars, the following method is used: the temperature is raised to 105 °C over 15 minutes, maintained at this level for 45 minutes and then returned to the original temperature over 15 minutes;

The jars containing ‘Magiun de prune Topoloveni’ are removed from the autoclave, placed in containers and stored in the special storage area, i.e. in clean, cool (maximum temperature 20 °C), well-ventilated storage spaces that are protected from freezing and are free of foreign odours.

The different stages in the process of making ‘Magiun de prune Topoloveni’ (the heating of the plums, the concentration of the plum pulp and lastly the bulk packaging of the magiun in barrels) all take a long time, in keeping with the tradition of the product ‘Magiun de prune Topoloveni’.

Each package must bear the producer's label. The name ‘Magiun de prune Topoloveni’ must appear on this label. After Community registration, the words ‘protected geographical indication’ or the abbreviation ‘PGI’ will have to appear on the packaging label, next to the product name: ‘Magiun de prune Topoloveni’

The right-hand part of the label must bear the inspection and certification body's product certification mark: ‘CERTIND SA’.

4. Concise definition of the geographical area

—	the town of Topoloveni

—	the village of Vițichești

—	the village of Țigănești

—	the village of Boțarcani

—	the village of Gorănești

—	the village of Crințești

—	the village of Inuri

—	the village of Goleștii Badii

5. Link with the geographical area

Specificity of the geographical area:

The Topoloveni fruit-growing area is ideal for plum-growing, owing to the temperate continental climate and local pedoclimatic conditions. The slopes, where average annual temperatures are higher than in other fruit-growing areas, are particularly suitable. The area is characterised by podzols and red-brown podzolic soils.

The predominant type of soil is brown earth, ranging from luvisols to eroded, colluvial and alluvial brown earths, with an average or low humus content.

Weather conditions in the area are favourable for fruit tree cultivation; the average multi-annual temperature is 9,7 °C, the absolute maximum temperature is 38,8 °C and the absolute minimum temperature is –24,4 °C; total annual precipitation is 663,3 mm.

The first autumn frosts come at the end of October and the last frosts occur in the second ten-day period of April or, very occasionally, later.

The proportions of the different plum varieties vary each year depending on weather conditions.

Plums are grown on approximately 25 % of the total area of fruit-growing land. In Argeș county plum orchards occupy around 17 000 ha.

Local expertise in selecting the plums, monitoring the boiling and maturing process and testing the product organoleptically have helped to preserve and develop the method of making magiun that is specific to the geographical area.

Specificity of the product:

‘Magiun de prune Topoloveni’ is a product with a firm consistency, made from plums that are harvested when fully ripe, carefully selected and then boiled in indirectly fired special double-walled vats and stirred continuously with anchor stirrers. Because water is eliminated during the manufacturing process, ‘Magiun de prune Topoloveni’ is rich in soluble and insoluble dietary fibre (34,2 %). It does not contain any added sugars or other sweeteners and it has the aroma and flavour of plums.

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 link between ‘Magiun de prune Topoloveni’ and the production region lies chiefly in the product's reputation, which stems from a long-standing and unique production tradition and its exceptional health-giving qualities. These are the result of local expertise and the local production method.

The locally developed production method consists in processing specific varieties of plum by boiling them over a long period of time in open, double-walled vats while constantly stirring the pulp until the magiun is obtained, without adding sugar or preservatives.

The skill and experience of the local population are different from the methods used in other parts of Romania and in neighbouring regions, as the boiling and concentration process takes place in open double-walled vats and never in a vacuum.

The local method of preparing magiun has been passed down from one generation to the next over a long period of time and its reputation has been maintained, both in the geographical area and throughout Romania.

Magiun is mentioned in ethnographic documents as being an important product for most of the inhabitants of the Topoloveni area, and is one of the local sources of income. Topoloveni market, which is the main market in the area, is well-known throughout the southern sub-Carpathians for the plum products that are sold there, and in particular for magiun.

The quality and the characteristic features of ‘Magiun de prune Topoloveni’ are guaranteed by the method used to produce it: the boiling of the plums to eliminate water, the concentration of the plums at a controlled temperature and the constant stirring of the product with anchor stirrers to give it a homogenous texture. These production stages are not part of the process in other regions.

The reputation of ‘Magiun de prune Topoloveni’ is linked to a long tradition of magiun production in Topoloveni. According to local archives, the tradition of making magiun in the area dates back to 1914, when the first magiun factory was established by a local family (the family of Maximilian Popovici).

In 1941, the factory was taken over by the Ministry of Agriculture and given the name ‘Cooperativa din Topoloveni’ (Topoloveni Cooperative) so that magiun production capacity could be increased. In 1972, the factory's name was changed to ‘Intreprinderea de legume și fructe Pitești’ (Pitești Vegetable and Fruit Enterprise). In 1981, the factory was taken over by the local authorities and renamed ‘Intreprinderea de prelucrarea și industrializarea legumelor si fructelor Topoloveni’ (Topoloveni Vegetable and Fruit Processing Enterprise). In 2001, the factory was purchased by SC Sonimplex Serv Com SRL. Production of ‘Magiun de prune Topoloveni’ currently stands at around 200 tonnes per year.

The reputation of ‘Magiun de prune Topoloveni’ is attested by frequent articles and specialist reports in the local and national media (Jurnalul Național, Adevărul, the Money Channel, Gândul, Capital) and by the prizes it has won since 2002 at exhibitions, such as Salonul Național de Conserve (the National Canned Products Fair) organised by the Romanian General Industrial Association, where it won the Marca de Aur (Golden Trademark) prize for excellence in the magiun category. In 2010, ‘Magiun de prune Topoloveni’ was awarded a prize by the ITQI (International Taste and Quality Institute).

In 2008-10, programmes were broadcast in the local and national media, promoting the specific qualities of ‘Magiun de prune Topoloveni’. The authenticity of ‘Magiun de prune Topoloveni’ is maintained by the fact that it continues to be sold at farmers' markets like the one in Topoloveni.

The local culinary tradition of magiun has also been strengthened by presentations and tastings at national and international trade fairs and exhibitions (Green Week Berlin, Fruit Logistica Berlin, Alimentaria Barcelona).

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.madr.ro/industrie-alimentara/sisteme-de-calitate-europene-si-indicatii-geografice/produse-agricole-si-alimentare/caiete-de-sarcini-2016.html

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

(2) OJ L 343, 14.12.2012, p. 1.

(3) OJ L 139, 30.4.2004, p. 1.

19.1.2018

Official Journal of the European Union

C 19/28

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

(2018/C 19/11)

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 THE PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR

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

‘BRATISLAVSKÝ ROŽOK’/‘PRESSBURGER KIPFEL’/‘POZSONYI KIFLI’

EU No: TSG-SK-02120 — 15.2.2016

1. Applicant group and legitimate interest

Name of the group:

Craft Bakers and Confectioners of the Western Region of Slovakia

Address:

M.R. Štefánika 10

902 01 Pezinok

SLOVENSKO/SLOVAKIA

Tel.

+421 336413314

E-mail:

sekretariat@cechpekarov.sk

The group applying for the amendment is the same group that submitted the application for registration of ‘Bratislavský rožok’/‘Pressburger Kipfel’/‘Pozsonyi kifli’.

2. Member State or Third Country

Slovakia

3. Heading in the product specification affected by the amendment

—	☒	Product name
—	☒	Product description
—	☒	Method of production
—	☒	Other (to be specified)

Amendment of applicant group's contact details

Amendment regarding reservation of name

Amendment of contact details for body certifying compliance with product specification

Amendment of minimum requirements and procedures for verifying 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)

1. Amendment of applicant group's contact details

The e-mail address for the applicant group is being amended from repecu@stonline.sk to sekretariat@cechpekarov.sk

2. Product name

We are removing the German ‘Pressburger Kipfel’ from the registered name of the product ‘Bratislavský rožok’/‘Pressburger Kipfel’/‘Pozsonyi kifli’ because that is not the name used in Austria or in Germany for this type of product. The name most commonly used in Austria and Germany is Pressburger Beugel.

The new product name to be registered is ‘Bratislavský rožok’/‘Pozsonyi kifli’.

We have reflected this change of name throughout the specification.

The option ‘Registration with reservation of the name’ is selected instead of ‘Registration without reservation of the name’. This is because of Article 25(2) of Regulation (EU) No 1151/2012.

The Slovak Republic and Hungary are both interested in maintaining the registration of the product name ‘BRATISLAVSKÝ ROŽOK’/‘POZSONYI KIFLI’ in the Register of protected designations.

3. Product description

In the product description we are amending the product weight from 40-60 g, as originally stated, to 40-70 g. This amendment is based on a reciprocal agreement with Hungary, where bakers also make the product with a weight of 70 g.

We propose that the following details be deleted from the product description:

‘Chemical properties of the finished product

—	fat content in dry matter — min. 20 %;

—	sugar content in dry matter — min. 12 %.’

The reason for this is that the fat content is specified in point 3.6 and sugar in dry matter is not necessary as an indicator.

4. Method of production

We propose that the tables giving the recipe for 1 000 products weighing 50-55 g be deleted from the description of the production method for the agricultural product or foodstuff and that the recipe be replaced by the following text:

‘The main raw materials used to make the dough are: wheat flour, fat (table margarine, puff-pastry margarine, butter, lard, etc.), sugar, salt, yeast (0,5-1 % of the flour), eggs, powdered milk, vanilla or vanillin sugar, lemon peel or dried lemon peel, and water; cinnamon sugar may also be used. The dough must have a fat-to-flour ratio of at least 30 %.

The walnut filling is usually made by adding granulated sugar (or honey), sweet breadcrumbs, vanilla or vanillin sugar and cinnamon sugar to chopped walnuts and mixing them together with hot water or milk.

The poppyseed filling is usually made by adding granulated sugar (or honey), sweet breadcrumbs and vanilla or vanillin sugar to ground poppyseed and mixing them together with hot water or milk.

Jam (plum or apricot) or raisins may be added to the filling to improve its flavour.’

The reason for this amendment is that different producers in Slovakia and Hungary use different proportions of individual raw materials and the recipe is not specific to the product. The final product is specific to the individual bakers and confectioners. It is not necessary to specify the quantities of individual ingredients, as the minimum parameters of the final product are checked. We therefore propose that the recipe be replaced by the following text, which reflects the raw materials used and enables producers (including those outside Slovakia) to use raw materials that are available, commonly used, and expected by consumers in the region concerned and are in accordance with traditional recipes differing slightly from region to region.

Where reference is made in the product description to ‘vanillin sugar’, we are replacing this with ‘vanilla or vanillin sugar’.

This is because vanillin sugar is now more commonly used than vanilla sugar. This amendment does not affect the final product. It has been made throughout the specification.

In the Slovak text of the production method, we are replacing the word ‘žemle’ by ‘klonky’, as this is the technical term.

We propose that the words ‘narrowing in diameter’ be replaced by ‘tapering’ in the product description.

The purpose of this to achieve greater clarity by using the technical term.

In the second paragraph relating to the production method, we propose that the words ‘(the volume of liquid equating to 35-40 % of the amount of poppyseed)’ be inserted at the end of the sentence that reads ‘The poppyseed filling is prepared using hot water’; the purpose of this is to specify the amount of liquid used in the recipe and to maintain quality.

We are replacing the sentence ‘A maximum of 10 % by weight of the chopped walnut kernels or poppyseed may be replaced by sweet breadcrumbs’ with the following: ‘Up to 10 % by weight of the chopped walnuts or ground poppyseed in the filling may be replaced by sweet breadcrumbs’. The purpose of this is to ensure quality and to specify the quantity of breadcrumbs to be used.

The baking temperature and baking time need to be adjusted to take account of the amendment regarding product size under 3.5, and of the different types of oven.

It is proposed that the temperature be changed to 170-220 °C, and the baking time to 15-20 minutes for products weighing 50-70 g.

This amendment is designed to encompass the baking temperatures for different types of oven and to cover the increase in maximum product weight from 60 g to 70 g.

With regard to labelling, we propose that the following sentence be added: ‘The font size of the logo must be no less than 15 mm’, as this is a statutory requirement which producers overlook.

In relation to the method and place of sale, we are adding the following sentence: ‘For non-prepacked products, the ZTŠ (TSG) logo may appear on a price marker close to the product name, or on an information panel close to the products.’

This is for the sake of clarity when the products are sold loose.

We are amending the wording used in relation to storage by deleting the words ‘It is stored at a temperature of up to +10 °C’ and replacing them with the following: ‘Storage: at room temperature. Depending on the amount of yeast used, the product keeps for 3-10 days.’

The reason for this is that there was no justification for the existing requirement, which lowered the quality of the products sold; it was frequently not complied with and caused problems for producers owing to the product's high fat content. The requirement regarding the storage temperature was included in the original specification only because these products were classified as pastrycook's products.

5. Specificity of the agricultural product or foodstuff

We are adding the following to the fifth indent: ‘It must not be produced as a frozen par-baked semi-finished product which is then defrosted and finished in the oven; it must always be baked fresh.’

The reason for this is that the product must be fresh and made according to a traditional recipe; it was never frozen or par-baked in the past.

In the sixth indent, we are amending the wording relating to brushing with egg before baking, the words ‘usually twice’ being deleted.

This is to allow producers freedom to decide on the sort of marbling they want — there is no need to be prescriptive in this regard. This amendment does not affect the final product.

6. Minimum requirements and procedures to check the specific character

We are adding the following to the first sentence: ‘it must have a fat-to-flour ratio of at least 30 %.’

The reason for this is consistency with points 3.6 and 3.7 of the product specification.

We are deleting the reference to ‘chemical and microbiological requirements’, leaving only physical requirements.

This is because the legislation does not contain any microbiological requirements and they are not defined; there is no longer any justification for them in the context of checks prior to marketing, and chemical requirements were not defined in the original specification either. This concerns terminological clarity.

7. Authorities or bodies verifying compliance with the product specification

The e-mail address of the body verifying compliance with the product specification is being amended to read ‘buchlerova@svps.sk’.

This reflects a change in e-mail addresses within the organisation.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘BRATISLAVSKÝ ROŽOK’/‘POZSONYI KIFLI’

EU No: TSG-SK-02120 — 15.2.2016

‘Slovakia’

1. Name to be registered

‘Bratislavský rožok’/‘Pozsonyi kifli’

2. Type of product

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

3. Grounds for the registration

3.1. 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

The Slovak name ‘Bratislavský rožok’ began to be used in about 1920, after the city of Pressburg, then part of Czechoslovakia and the capital of Slovakia, had been renamed Bratislava. As of that year, the name of the pastry was adapted in line with the city's new name, hence ‘Bratislavský rožok’. After the city's new name was adopted, the word Kipfel began to be used in Austria, instead of the usual Beugel, combined with the city's old name. The name originally used in Hungarian was Pozsonyi patkó, which translates as ‘Bratislava horseshoe’. According to current information from several Hungarian bakers or confectioners, particularly in Budapest, this product is produced and marketed under the name ‘Pozsonyi kifli’, which translates into Slovak as ‘Bratislavský rožok’, Pozsony being the city's original name, as used until 1918. In view of the established customs, we propose that the name ‘Pozsonyi kifli’ be retained.

3.2. Name

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

The product is specific in terms of its historically established composition and method of production. The term ‘Bratislavský rožok’ is used exclusively to denote this particular type of fine baker's ware or pastry.

The specific character of the product lies in its distinctive surface, which is marbled, i.e. finely mottled with lighter colouring than the rest of the upper crust. The surfaces of other baker's and confectioner's wares are not finished in this way:

—	the product differs from similar types of fine baker's wares or pastries on the market by virtue of its shape and weight, but also the quantity of filling. The dough has more fat added to it than other products, and no other type of fine pastry has marbling on its surface,

—	the product has a specific aroma and flavour, deriving from the poppyseed or walnut filling used,

—	the product has a distinctive appearance and a horseshoe or letter C shape.

To preserve the traditional character of the product, the following recipe requirements must be met when it is prepared:

—	the dough must have a fat-to-flour ratio of at least 30 %,

—	the filling must account for at least 40 % of the total weight of the baked product,

—	whole egg or egg yolk must be brushed on to the product before it is baked so that the baked product has a marbled surface.

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)

Fine baker's ware or pastry with poppyseed or walnut filling and a glossy marbled surface.

Organoleptic characteristics

Colour: brown to dark brown crust; on the cut surface, after a few millimetres of rough pastry case there is filling only – the poppyseed filling is dark grey to black, and the walnut filling is brown;

Appearance: a uniform glossy brown to dark brown surface with delicate mottling in a lighter shade, resembling marbling, on the upper crust;

Texture: firm, delicate casing which crumbles when broken;

Odour and taste: delicate, typical of the filling used (i.e. typically walnut or poppyseed flavour), pleasantly sweet taste with an aroma of the ingredients used.

Physical characteristics

Shape: horseshoe shape, tapering towards the ends, for the poppyseed filling, and a letter C shape for the walnut filling;

Weight: usually 40-70 g.

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 main raw materials used to make the dough are: wheat flour, fat (table margarine, puff-pastry margarine, butter, lard, etc.), sugar, salt, yeast (0,5-1 % of the flour), eggs, powdered milk, vanilla or vanillin sugar, lemon peel or dried lemon peel and water; cinnamon sugar may also be used. The dough must have a fat-to-flour ratio of at least 30 % and the filling must account for at least 40 % of the finished product's weight.

The poppyseed filling is usually made by adding granulated sugar (or honey), sweet breadcrumbs and vanilla or vanillin sugar to ground poppyseed and mixing them together with hot water or milk.

Jam (plum or apricot) or raisins may be added to the filling to improve its flavour.

Production method

The dough is prepared by mixing the flour with water, or water to which powdered milk has been added, yeast, salt, sugar and edible fat. The fat may be mixed with the flour first, the other raw materials being added later. The mixed dough is left to rise for 30-40 minutes. After the dough has visibly increased in volume, it is kneaded again briefly and then separated into pieces which are formed into balls. After rising for 15-20 minutes, these are rolled out into elliptical strips measuring 12-15 cm along their longer axis. The thickness of the rolled pastry strip must be 2 to 3 mm. Cylindrical pieces of poppyseed or walnut filling are placed on the rolled pastry strips and wrapped to form cylinders 12 to 15 cm long, gradually tapering towards the ends. When the filling is wrapped, the dough should be joined evenly and the point at which the join is made must be on the underside of the product when it is shaped into a crescent on the baking tray. The product is formed into a horseshoe shape if it has a poppyseed filling, or into the shape of a letter C if it has a walnut filling. The shapes must be sufficiently different for it to be clear at a glance which filling they contain.

The poppyseed filling is prepared by boiling or scalding poppyseed in hot water (the volume of liquid equating to 35-40 % of the amount of poppyseed). Sugar is dissolved in a small quantity of water and brought to the boil (honey may be used instead of sugar). Ground poppyseed mixed with powdered milk, sweet breadcrumbs and raisins is gradually added to the dissolved sugar under constant stirring and boiled to produce a fairly thick paste. After the poppyseed filling has cooled and thickened, grated fresh lemon peel or lemon paste is added to enhance its flavour, together with cinnamon and a small amount of vanilla sugar where necessary. The walnut filling is not cooked, but ground walnuts are simply mixed with sugar (or honey), raisins, powdered milk, hot water, vanilla sugar or vanillin sugar and ground cinnamon. Up to 10 % by weight of the chopped walnuts or ground poppyseed in the filling may be replaced by sweet breadcrumbs.

Both fillings must be thick enough after cooling for small rolls to be formed by hand.

The shaped products are placed on a baking tray and brushed with whole egg or egg yolk only. The egg-brushed products on the trays are left in a cool place with air circulation so that the egg on their surface dries slightly. Once the surface has dried and they have risen slightly, they are brushed again with egg wash, allowed to dry and then placed in a proving oven. When they have risen, they are baked as fine yeast-based pastry products. During rising, and particularly during baking, the dried egg wash on the surface becomes slightly crackled, creating the typical marbled structure of the product's upper crust.

The products are baked without steam at 170-220 °C.

The baking time depends on the size of the products. For products weighing 40-50 g, the time is 10-12 minutes, and for those weighing 50-70 g, it is 15-20 minutes.

After cooling, the baked products are prepared for dispatch and sale.

Technical losses due to baking amount to around 10 %, depending on the weight of the product and the consistency of the filling.

Labelling: the highlighted product name ‘Bratislavský rožok’ or the equivalent in Hungarian; the Community logo or the logo and the inscription Zaručená tradičná špecialita (Traditional speciality guaranteed). The abbreviation ZTŠ (TSG) may appear on the packaging. The font size of the logo must be no less than 15 mm.

Method and place of sale: ‘Bratislavský rožok’ is sold by the piece in the producer's specialist outlets or in confectioners' shops, cafés and fast-food outlets. For non-prepacked products, the ZTŠ (TSG) logo may appear on a price marker close to the product name, or on an information panel close to the products.

Storage: at room temperature.

Depending on the amount of yeast used, the product keeps for 3-10 days.

The product is made by hand and not mass-produced.

It must not be produced as a frozen par-baked semi-finished product which is then defrosted and finished in the oven; it must always be baked fresh.

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

The traditional character of the product is based on its traditional composition, i.e. the filling must account for at least 40 % of the total weight of the finished product.

A product with the specific name has been made for more than two centuries in the neighbouring countries of Hungary and Austria, with which Slovakia shared a single constitution getting on for 90 years ago.

Vladimír Tomčík's book S vareškou dvoma tisícročiami quotes entries from ledgers indicating that ‘Bratislavský rožok’ was being served at inns in 1590, although the secret of its production is much older.

In the publication Ulice a námestia mesta Bratislavy by Tivadar Ortvay, published in Bratislava in 1905, it is stated on page 305 that not far from Viktor Mayer's confectionery shop, the old Scheuermann bakery (now Lauda) bakes poppyseed and walnut horseshoes, specialities for which Bratislava has become famous' (Ulice a námestia mesta Bratislavy, História mesta podľa názvov ulíc a námestí, podľa pôvodných výskumov, Dr Tivadar Ortvay, Bratislava, 1905; printed by F.K. Wigand). Pages 304 and 305 of the book listed in Annex 1 in Hungarian mention the Scheuermann bakery in connection with what is now Hviezdoslavovo námestie. The relevant part of the text reads: ‘Nearby there is the old Scheuermann (now Lauda) bakery that makes poppyseed and walnut horseshoes and which established Bratislava's fame for this speciality. The Bratislava rusk (bratislavský suchár) is another of these specialities …’.

On page 52 of Chlieb náš každodenný by V. Szemes and V. Karovič, published in Bratislava in 1992, it is stated that: ‘For St Nicholas’ Day in 1785 the baker Schiermann placed in his shop window a new kind of filled pastry which went down in history as the prešpurské beugle. We regard the difference in the names Scheuermann and Schiermann as a typographical error; the correct spelling is Scheuermann.

‘Bratislavský rožok’ was subsequently made by several bakers in Bratislava. One of the best known was Ágoston Schwappach, whose bakery was founded in 1834 and used to sell poppyseed and walnut horseshoes. Two of the successors to the ‘Bratislavský rožok’ producers Scheuermann and Lauda were the master baker Johann Korče (1851-1919), who was a knight of the Order of Franz Josef, and his son, the master baker Hans Korče. The Korče family was succeeded by Emil Kastner.

The Gustáv Wendler bakery in Štefánikova ulica in Bratislava, which also sent ‘Bratislavský rožok’ by post, was also well known.

In the former Bratislava journal Pressburger Wegweiser of 1863, the Anton Pressberger baker's and confectioner's business advertises, amongst other things, ‘poppyseed and walnut beugle’.

The Viennese newspaper Neue Freie Presse of 16 April 1938 has a recipe for ‘Pressburger Kipfel — Bratislavské rožky’. The recipe and production method described are almost identical to those used today.

Terézia Vansová and Ján Babilon also described ‘Bratislavský rožok’ in their book in 1870.

A succession of bakers and confectioners have made ‘Bratislavský rožok’ in several European cities, particularly in Austria, the Czech Republic and Hungary. According to information gathered from bakery experts in other countries, a product bearing the name ‘Bratislavský rožok’ is made in several cities, or its shape, approximate recipe and production method is at least known. Practical training in the making of the ‘Bratislavský rožok’ was given at vocational colleges of bakery and confectionery in the former Czechoslovakia, particularly after 1950. The name ‘Bratislavský rožok’ began to be used in 1918, after the founding of Czechoslovakia and the re-naming of the city from the original Pressburg or Pozsony to Bratislava. The name of the product also changed. The original name Beugel was in Hungarian turned into patkó, meaning ‘horseshoe’. The term rožok apparently began to be used together with the new name of the city. In Hungary, the name ‘Pozsonyi kifli’ (‘Bratislavský rožok’), i.e. the old name for the city with the new name for the shape, is used to the present day. In Austria, too, the name ‘Pressburger Kipfel’ is used more often and the term Beugel is rarely heard.

With its history behind it, ‘Bratislavský rožok’ remains popular to the present day. According to estimates, it is made regularly by more than 20 bakeries and confectioners and at least once a week by dozens more producers in Slovakia.

In 1999 and 2005, the Slovenské družstvo pekárov (Slovak bakers' cooperative) included ‘Bratislavský rožok’ amongst the competition products presented in the final of the Lesaffre Cup in Paris, and they were highly commended by the judges.

At the beginning of 2007, an international competition for the best ‘Bratislavský rožok’ was held for the first time in history as part of the Danubius Gastro exhibition in Bratislava, attracting nine teams from three countries (front page of Bratislavské noviny, 25 January 2007).

Bratislava newspapers and several nationwide periodicals ran a series of articles about the competition.

On 25 July 2008, the daily Nový čas ran an article on ‘Bratislavský rožok’. The article also contains a traditional recipe from 1938, and the description of the shape of the product states that: ‘… when it has a poppyseed filling, it is formed into a horseshoe shape, and when it has a walnut filling, it is shaped into a letter C’.

An article entitled ‘Bratislavský rožok — tradícia s dlhou históriou’ on p. 52 of Epicure magazine states that ‘with a poppyseed filling the product is formed into a horseshoe, and with a walnut filling it has the shape of a letter C’.

(1) OJ L 343, 14.12.2012, p. 1.

		ISSN 1977-091X
Official Journal of the European Union		C 19

English edition	Information and Notices	Volume 61 19 January 2018

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2018/C 19/01	Non-opposition to a notified concentration (Case M.8720 — Jones Lang LaSalle/intu Properties/The Chapelfield Partnership) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2018/C 19/02	Euro exchange rates	2
2018/C 19/03	Commission Decision of 18 January 2018 setting up a group of experts on environmental compliance and governance	3
2018/C 19/04	Commission communication in the framework of the implementation of Regulation (EU) No 305/2011 of the European Parliament and of the Council laying down harmonised conditions for the marketing of construction products and repealing Council Directive 89/106/EEC (Publication of references of European Assessment Documents in accordance with Article 22 of Regulation (EU) No 305/2011) ( 1 )	7

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	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2018/C 19/05	Prior notification of a concentration (Case M.8774 — Ivanhoe Cambridge/QuadReal Property Group/JV) — Candidate case for simplified procedure ( 1 )	15
2018/C 19/06	Prior notification of a concentration (Case M.8540 — Kuehne + Nagel/Kuehne + Nagel Drinksflow Logistics) — Candidate case for simplified procedure ( 1 )	17
2018/C 19/07	Prior notification of a concentration (Case M.8756 — Avis Budget Group/Koç Holding/Olympic Commercial and Tourist Enterprises) — Candidate case for simplified procedure ( 1 )	18
2018/C 19/08	Prior notification of a concentration (Case M.8480 — Praxair/Linde) ( 1 )	19
2018/C 19/09	Prior notification of a concentration (Case M.8695 — PSA/TIL/PPIT) — Candidate case for simplified procedure ( 1 )	20
	OTHER ACTS
	European Commission
2018/C 19/10	Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	21
2018/C 19/11	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	28