{
  "url": "https://openlegislation.uk/eu-regulation-2013-597/annex-II/division-CONSOLIDATED/division-5/division-5.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-597/annex-II/division-CONSOLIDATED/division-5/division-5.2.json",
  "legislation": "eur/2013/597",
  "legislation_title": "Commission Implementing Regulation (EU) No 597/2013 of 19 June 2013 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Rogal świętomarciński (PGI)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-597",
  "path": "annex/II/division/CONSOLIDATED/division/5/division/5.2",
  "kind": "division",
  "number": "5.2",
  "heading": "Specificity of the product",
  "text": "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.\nA 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.\nThe 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.\nThe following are essential to the product’s exceptional nature:\nthe flaky croissant dough, containing the following ingredients: wheat flour, margarine, milk, eggs, sugar, yeast, salt, lemon flavouring.\nthe 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.\nthe 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.\nThe combination of these ingredients and the specific flaky pastry make the ‘rogal świętomarciński’ an exceptional and unique product.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/597/annex/II/division/CONSOLIDATED/division/5/division/5.2",
    "retrieved_at": "2026-11-01T14:48:33.991566+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}