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Published by: eurolex on Nov 29, 2010
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 Publication of an application for registration pursuant to Article 8(2) of Council Regulation (EC)No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed
 (2009/C 138/10)This publication confers the right to object to the application in accordance with Article 9 of CouncilRegulation (EC) No 509/2006. Statements of objection must reach the Commission within six months fromthe date of this publication.APPLICATION FOR REGISTRATION OF A TSG
Name and address of the applicant group:
 Name: Društvo za promocijo in zaš
ito prekmurskih dobrotAddress: Lendavska ulica 1SI-9000 Murska SobotaSLOVENIJATelephone +386 25261435Fax —E-mail: kodila@siol.net dpzdp@siol.net2.
Member State or third country:
Product specification:
Name to be registered:
 ‘Prekmurska gibanica’Registration of the name is sought in the Slovenian language only.The statement ‘produced in the traditional Slovenian way’ next to ‘Prekmurska gibanica’ is to betranslated into the language of the country where the product is marketed and produced.3.2.
Please state whether the name:
 is specific in itself 
 expresses the specific character of the agricultural product or foodstuff 
 18.6.2009 Official Journal of the European Union C 138/9
According to the Etymological Dictionary of the Slovenian Language, gibanica is a type of potica (cake)produced in the eastern part of Slovenia. The origin of the word is gibâni
nik, gibâni
njak, a basket forpastry, or gibâni
ar (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 fromlayered pastry—gyüba. Prekmurska gibanica is made from two different types of pastry and fourdifferent fillings, each of which is duplicated, which gives the product its characteristic, specificappearance and particular flavour. Prekmurska gibanica is therefore specific in itself and expressesspecific character.3.3.
Is reservation of the name sought under Article 13(2) of Regulation (EC) No 509/2006? 
 Registration with reservation of the name
 Registration without reservation of the name3.4.
Type of product:
 Class 2.3. Confectionery, bread, pastry, cakes, biscuits and other baker’s wares3.5.
Description of the agricultural product or foodstuff to which the name under point 3.1 applies:
 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, cottagecheese, 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 gibanicacontains two layers of each filling. The last layer of filling is topped by a layer of filo pastry, over whichsour or sweet cream into which egg yolk has been mixed is poured. Alternatively the top layer issimply smeared with a fatty topping. Both round and square cake tins can be used to make gibanica.Physical description: a slice of Prekmurska gibanica is solid and compact. The layers have to be wellseparated from each other to ensure that the slice has the correct appearance. Prekmurska gibanica canbe baked in round or rectangular tins, and this affects the shape of the slice (triangular or rectangular).Appearance of Prekmurska gibanica and cross-section of a slice: Prekmurska gibanica can be baked inround or rectangular tins. Prekmurska gibanica and a slice of Prekmurska gibanica are between 5 and7 cm in height. A slice can be of two shapes (triangular slice—round tin; rectangular slice—rectangulartin). The slice 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, thewalnuts and apple are a golden brown colour and the poppy seeds are a glistening black colour). Thetop layer of filo pastry is not detached from the last filling. A slice of Prekmurska gibanica thereforehas eight layers; the fillings follow each other according to a precisely determined sequence (poppy seeds, cottage cheese, walnuts, apple) and are of uniform thickness with regard to the individual type of filling. The second set of fillings is identical to the first.Flavour: the product has a typical, intensive flavour and scent with a taste of fresh poppy seeds, sweetcottage cheese, delicate walnuts and slightly acidulous apple. The Prekmurska gibanica must be very 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 withregard to the individual ingredients.3.6.
Description of the production method of the agricultural product or foodstuff to which the name under point 3.1applies:
 The prescribed basic ingredients and additives of Prekmurska gibanica are as follows:short pastry: 200 g wheat flour (100 g hard and 100 g fine), 100 g margarine or butter, a pinch of salt or a pinch of sugar and 1 dl of cold water for kneading,
 C 138/10 Official Journal of the European Union 18.6.2009
filo pastry: made from 900 g fine wheat flour, 1 egg, 1 tablespoon of vegetable oil, a pinch of salt,a pinch of sugar and tepid water for kneading,— fillings: poppy seed (300 g ground poppy seeds, 100 g granulated sugar and 1 sachet of vanillasugar), cottage cheese (1,2 kg full-fat cottage cheese, 100 g granulated sugar, 2 sachets of vanillasugar, 2 eggs and a pinch of salt), walnut (300 g ground walnuts, 100 g granulated sugar, 1 sachetof vanilla sugar), apple (1,5 kg of apples — fairly sour varieties, pinch of salt, 120 g granulatedsugar, 2 sachets of vanilla sugar, pinch of cinnamon),— toppings: cream topping (8 dl of cream, 3 eggs) and fatty topping (250 g margarine, butter orvegetable oil).Production method for Prekmurska gibanica:The short (kneaded) pastry is always prepared fresh. Sift the flour onto a board, add salt or sugar and,using a knife, crumble the fat into it or simply crumble the fat into the flour with cold hands. Add coldwater or egg and milk and quickly knead to a smooth dough.Filo pastry is a very elastic pastry with a low fat content. Dry, well-seasoned flour is needed to makethe dough. Sift the flour onto a board, make a hollow in the flour, add the fat, salt, sugar (an egg may also be added) and begin to knead the ingredients into a dough. While kneading, add tepid water asnecessary and continue to knead until the dough becomes smooth and elastic. Divide the filo pastry into 10 parts, and keep one spare if possible.Poppy seed filling: in order to make poppy seed filling, we use finely ground poppy seeds. Addgranulated sugar and vanilla sugar to the ground poppy seeds and mix well. Divide into two parts.Cottage cheese filling: add eggs, granulated sugar and vanilla sugar and a pinch of salt to the cottagecheese. 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. Mix the ground walnuts with thegranulated sugar and vanilla sugar. Divide into two parts.Apple filling: peel the apples, grate into thin ribbons, add granulated sugar and vanilla sugar andcinnamon. Mix together lightly. If very juicy apples are used, grate them, sprinkle with salt (optional)and leave them to rest for a while. Then squeeze them and only then add the remaining ingredients.Divide the filling into two parts.Cream topping: Slowly beat whole eggs with sour or sweet cream. Pour the topping over the individuallayers of filling in the Prekmurska gibanica. The quantity of cream topping is not the same for all thelayers, so the total quantity must be appropriately divided. The biggest quantity of cream topping isused 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 notrequire any topping at all). Fatty topping: the fatty topping can be made with butter or vegetable fat. Like the cream topping, thefatty topping is poured over the individual layers in Prekmurska gibanica. The quantity of topping perlayer is the same as for the cream topping.The short pastry is made and the remaining ingredients are prepared. The prepared short pastry (freshor from the refrigerator, where it must be cold stored) is rolled into a suitable shape for bakingPrekmurska gibanica (rectangular or round). The thickness of the rolled short pastry must not begreater than 5 mm. Grease the tin with fat and place the rolled short pastry into it. Prick the shortpastry 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).
 18.6.2009 Official Journal of the European Union C 138/11

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