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CE recognition: 2018
Production area: Province of Bolzano.
The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" is a spare bread made from portions of leavened dough which are shaken, flattened and then cooked before cooking, obtaining a dry, crispy and long-lasting bread. During its preparation it is precisely shaken, hence the nameSchüttel, going to flatten it more and more.
Südtiroler Schüttelbrot / Schüttelbrot Alto Adige PGI (Di Rainer Z ... - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8825055)
Production specification - Südtiroler Schüttelbrot / Schüttelbrot Alto Adige PGI
The protected geographical indication "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" is reserved for the product that meets the conditions and requirements established in this production specification.
The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" is a dry rye bread, flattened and round irregular in shape, with irregular, crispy, preservable, aromatic, slightly acidic honeycomb, with a humidity between 4 to 6%.
The production area of the "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" covers the entire territory of the Autonomous Province of Bolzano.
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and by registering in specific lists of producers and packagers managed by the control structure, product traceability is guaranteed. All natural or legal persons registered in the relevant lists are subject to control by the control structure in accordance with the provisions of the production specification and the related control plan.
For the production of the "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige", the following ingredients are used: rye flour (min. 50%), wheat and / or spelled wheat flour, salt, wheat or barley malt , yeast or sourdough produced on the farm, spices (cumin and / or fennel seeds and / or trigonella caerulea and / or anise and / or coriander). Vegetable fats can be added.
5.2 Production process
After mixing the ingredients, leave the dough to rest. The portions of dough are left to rise on special appliances for a period ranging from 20 to 100 minutes at a temperature between 25 ° and 40 ° C. After the leavening, the portions of dough are shaken, so as to reduce the thickness of the leavened dough. After that they are baked at 160 ° - 250 ° C for at least 20 minutes. They are then left to cool and can be packaged by hand or by machine. The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" can be kept for up to eighteen months.
As technological adjuvants, wheat and / or rye bran, flour and / or semolina of polenta and / or bread crumbs can be used.
Link with the geographical area
The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" is a spare bread made from portions of leavened dough which are shaken, flattened and then cooked before cooking, obtaining a dry, crispy and long-lasting bread.
We find the Südtiroler Schüttelbrot "/" Schüttelbrot Alto Adige "mentioned for the first time in the Tyrolean Order of Bakers of 1610, which however refers to older regulations.
Information on the production of Südtiroler Schüttelbrot "/" Schüttelbrot Alto Adige "bread and on the art of baking in South Tyrol is provided by ancient medieval writings, which indicate that the main feature was already the long shelf life. The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" was therefore born as a thin, dry bread with low moisture content, crunchy and long-lasting.
Due to the rather harsh and relatively dry climate, as well as the difficulties associated with the various connections and isolation of high mountain rural settlements, in Alto Adige, a particular form of economy based on the creation of food stocks has been established since the early Middle Ages, which had to be used to overcome the most difficult moments of the year. For this reason great importance was given to the art of food preservation, in which particular techniques were developed and perfected such as that of smoking (speck), acidification (sauerkraut, savoy cabbage), brine (pickled meat) and drying (dried fruit, bread).
By producing on your own what you needed to live, you always tried to have sufficient supplies at home so that you could overcome the periods of lean, even prolonged (winter) and, moreover, not to be too busy in the production of basic foods during the periods of more intense work (such as in the time of the harvest, of the mountain pasture etc.). A decisive element was therefore constituted by the stocks of bread, and by the conservation of the bread itself, the main nourishment of the medieval peasant population.
Another characteristic of the bread "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" are the spices used in bread making. Trigonella (Trigonella caerulea) is a fixed element of the old Tyrolean farm gardens, lanice (Pimpinella Anisum L.) and fennel (Foeniculum vulgare) are the most used spices in the preparation of bread in South Tyrol, as well as coriander (Coriandrum sativum ) and, where necessary, wild cumin (Cuminum silvestre), used to flavor bread and added in the past to aid digestion.
The synergy created between the need to enhance local products, and the need in the past to build up food stocks for the winter periods and maximum work commitment has been handed down and transformed until today. In this sense, the bread "Südtiroler Schüttelbrot" /
"Schüttelbrot Alto Adige" represents a fundamental tool of the food and wine of the Province of Bolzano, which is at the basis of South Tyrol's socio-economic development strategy.
Today the "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" bread is appreciated by the South Tyrolean population and by millions of tourists because it is part of a typical South Tyrolean snack, accompanied by speck, cheese and wine from South Tyrol.
The verification of compliance with the specification is carried out in accordance with the provisions of art. 37 of Reg. (EU) no. 1151/2012. The control body responsible for verifying the production specification is: CSQA Certificazioni Srl - Via San Gaetano n. 74. 36016 Thiene (VI) - Italy, Tel. +39 0445 313011, [email protected]
Packaging and Labeling
The release for consumption can take place in bulk breads or in packages suitable for food.
The packages must include the following information:
• for the Italian market an indication of the type of bread, therefore "rye crispbread";
• the list of ingredients (with highlighting of allergens);
• the net quantity;
• the minimum storage period;
• storage conditions, such as "keep in a dry place";
• the nutrition declaration;
• the name or company name and address or headquarters of the baker.
For the loose bread
• the words "Südtiroler Schüttelbrot PGI" and / or "Südtiroler Schüttelbrot g.g.A." it is placed on a special tag to be displayed on the sales shelf.
The designation of the protected geographical indication "Schüttelbrot Alto Adige" (Italian language) or "Südtiroler Schüttelbrot" (German language) cannot be translated into other languages. It must be affixed on the label in clear and indelible characters, clearly distinguishable from any other writing and followed by the mention "Protected Geographical Indication" and / or by the abbreviation "PGI", which must be translated into the language in which the product is marketed, and from the symbol of the European Union.
However, the use of indications that refer to private brands is allowed provided they have no laudatory meaning or discriminatory meaning of the other manufacturers.
The "Südtiroler Schüttelbrot" / "Schüttelbrot Alto Adige" released for consumption must be accompanied by a special label in compliance with the current general regulations and the requirements described below in this specification.
The logo of the denomination "Schüttelbrot Alto Adige" (Italian language) or "Südtiroler Schüttelbrot" (German language) can only be reproduced complete with all the graphic elements as described below:
• The logo has an oval shape and bears the South Tyrol / South Tyrol umbrella brand in the center.
• For the typeface of the writing "Südtiroler Schüttelbrot g.g.A." (German language) and "Schüttelbrot Alto Adige PGI" (Italian language) the typography specially designed for the umbrella brand Alto Adige / Südtirol, called "Südtirol-Type" was used.
• The logo is framed by a white line to make it visible and to divide it from dark backgrounds.
• The logo is centrally composed of colors shown by the umbrella brand Alto Adige / Südtirol and Pantone 7532 C or Pantone 4625 C for brown colors.
The logo "Schüttelbrot Alto Adige PGI" (Italian language) or "Südtiroler Schüttelbrot g.g.A." (German language) must respect the following discipline:
• the logo must always be reproduced on the front or main label of the product;
• the logo must be reproduced on labels with a width of not less than 2 cm and so as to occupy a maximum of 25% of the label surface;
• the indication of the name, company name or main brand of at least one of the subjects that adhere to the control system of the protected geographical indication is mandatory.
Südtiroler Schüttelbrot / Schüttelbrot Alto Adige PGI