Division 5.2 Specificity of the product

The typical characteristics of the ‘rogal świętomarciński’ are linked to the knowledge and skills of producers, who bake them in accordance with a specification. The product possesses a specific quality resulting from its external appearance, shape, taste and smell and the use of a special ingredient – white poppy seeds – for the filling.

A yeast-based croissant dough is used. This is a yeast dough which, after rising and cooling, is rolled together with margarine to produce a croissant dough which, during baking, acquires a light, characteristically flaky texture. In accordance with what is called the ‘three times three’ recipe, two-thirds of the dough is spread with a layer of margarine and the dough is then folded in three so that there are three layers of dough interspersed with two layers of fat. It is then rolled and folded in three a further twice or folded in four once. This produces the layering which is characteristic of croissant dough.

The white-poppy-seed filling, to which almond flavouring is added, clearly distinguishes the ‘rogal świętomarciński’ from other sweet pastries. White poppy seeds are a special and rarely used ingredient.

The following are essential to the product’s exceptional nature:

• the flaky croissant dough, containing the following ingredients: wheat flour, margarine, milk, eggs, sugar, yeast, salt, lemon flavouring.

• the filling, made primarily from white poppy seeds, to which are added: sugar, sponge-cake crumbs, egg pulp, margarine, raisins, nuts, fruit in syrup or candied fruit (sweet cherries, pears, orange peel) and almond flavouring.

• the method of folding the dough and filling it with a poppy-seed pulp and the icing and chopped-nut decoration influence the final unique shape and general appearance of the pastry.

The combination of these ingredients and the specific flaky pastry make the ‘rogal świętomarciński’ an exceptional and unique product.