Chef: Correct meta description tag or fix unbalanced bracket pairs

2017-01-30T17:26:06Z

Correct meta description tag or fix unbalanced bracket pairs

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{{#seo:
|title=Upplandskubb (Uppland bread)
|titlemode=replace
|keywords=#bread #rye #baked #wheat #grain #flour #baking #dough #yeast #crispbread #preparedfoods
|hashtagrev=12032020
|description=Skyddad SUB Upplandskubb ‘Upplandskubb’ is a rustic bread, with a colour varying between gingerbread and greyish-brown. ‘Upplandskubb’ is..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Upplandskubb]]
'''[[Template:Skyddad Ursprungsbeteckning|SUB]] Upplandskubb''' ‘Upplandskubb’ is a rustic [[bread]], with a colour varying between gingerbread and greyish-brown.
‘Upplandskubb’ is [[baked]] in a cylindrical shape with a diameter of 16-23 cm. The [[bread]] is sold
sliced lengthwise in quarters. This means that a slice of this [[bread]] is a segment of a circle, with an
angle of approximately 90 degrees. The length/height of the [[bread]] on sale may vary. The [[bread]] has no
crust. The rounded edge is relatively smooth, with a soft surface.
Its texture is fine and compact, firm and somewhat sticky on the inside, with small cavities. The [[bread]]
has a grainy, crumbly texture. It is a rich [[bread]] with a medium aftertaste.

'''Aroma''': low to medium intensity, with a slightly sweet and sour taste like [[rye]], notes of syrup, and a
[[yeast]]y, slightly burned aroma.

'''Flavour''': a sweetish taste with clear notes of syrup and [[seeds]], a distinct [[rye]] flavour and a slight
bitterness to the aftertaste. Low [[salt]]. Low acid.

It can be sold fresh or frozen.

'''Raw materials'''

The [[rye]] [[flour]] must be produced in Uppland, and made from [[rye]] grown in Uppland. The [[rye]] [[flour]] may
be stone-milled or roll-ground. The flour must be coarse [[wholemeal flour]] containing all the parts of
the [[rye]] [[grain]], that is to say, the [[grain]], germ and hull. The [[flour]] must be unsifted.

The [[wheat]] flour must be produced in Uppland, and made from [[wheat]] grown in Uppland. The [[wheat]]
flour may be stone-milled or roll-ground. It may be sifted or unsifted.
The syrup must be traditional light syrup or dark syrup. ‘Upplandskubb’ must not be made using any
other syrups, such as [[bread]] syrup, black syrup, bakery syrup or white syrup.
The flour may be enriched with vitamin B.
The antioxidant [[ascorbic acid]] (E300) is permitted as an additive.
These restrictions all ensure that the [[bread]] keeps its traditional qualities.

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

Production must take place in the identified geographical area. The [[bread]] is [[baked]] by [[boiling]] the
cylindrical tin in a water bath.

'''Concise definition of the geographical area'''

‘Upplandskubb’ is produced in the geographical area of the county of Uppland. The county of Uppland
is in the eastern part of Sweden. It has an area of 12 738 km2.

'''Specificity of the geographical area'''

The geographical area of Uppland consists of gently rolling flatlands. The central parts of the area
mainly consist of fertile clay soil and the parts at a higher altitude are covered by moraine. A distinctive
feature of the landscape are the eskers, such as the Uppsala Esker and Stockholm Esker, which were
formed when the inland ice melted away.

The Swedish Meteorological and Hydrological Institute sums up the climate in Uppland as follows:
‘Besides Öland and Gotland, Uppland is the Swedish county with fewest variations in altitude; its
highest point is only 113 m above sea level. This means that the temperature is almost entirely
determined by the distance to the sea in the east and to some extent by the distance to Lake
Mälaren to the south. During the coldest months of the year, the average temperature varies
between – 3 °C on the outermost islands in Stockholm’s archipelago in February to – 5 °C in the
central northern parts of the county in January. During July, which is the warmest month, the
average temperature is around 16 °C virtually throughout the county. At 15,5 °C, the islands off the
north-east coast are the coldest area, while central Stockholm is the warmest at 17 °C. The recorded
annual rainfall is lowest, at 450 mm, on the islands furthest out to sea, and highest some way in from
the north-east coast at up to 650 mm.’.

Agriculture has developed in harmony with the geology, topography, soil types and climate of the area.
Rye cultivation has been important in Uppland since the Middle Ages. Around 1570, 33-50 per cent
of the grain-growing area was used for [[rye]], rising to more than 50 per cent in some areas. [[Wheat]]
cultivation began later. At the start of the 19th century, it accounted for 10-20 per cent of the total
cultivated land in the area, together with [[peas]], [[oats]] and mixed [[grain]].

Characteristic of ‘Upplandskubb’ is that it is made from [[rye]] and [[wheat]] from the geographical area
mixed together with syrup, water and [[yeast]] and then kneaded into a [[dough]] and left to rise in the cold
for a long time. The tin is then placed in a water bath with a lid and the [[bread]] is [[baked]] for a long
time. The [[bread]] is not baked in an [[oven]]. ‘Upplandskubb’ must be [[baked]] in a cylindrical tin with a lid.
A tin can, [[milk]] bottle, [[milk]] pitcher or [[milk]] pail with a lid have traditionally been used. The capacity of
the tin may vary between 2 litres and 8 litres. Once baked, the bread must be wrapped in a baking
cloth for 10-24 hours before it can be cut.

There is a human factor involved in [[baking]] ‘Upplandskubb’ according to the special method, which
requires good practical knowledge of how best to prepare the [[dough]] to suit the raw ingredients and
the equipment so as to bring out the special qualities of the [[bread]]. ‘Upplandskubb’ can be [[baked]] in a
range of differently sized tins and using different kinds of [[flour]], and be [[baked]] on an electric, gas or
wood-burning stove. This means that knowledge of how to adjust the [[flour]], water, tin size, rising time
and [[baking]] time must be passed from person to person according to the specific conditions. This
knowledge is handed down together with the [[baking]] equipment.

'''Causal link between the geographical area and the quality or a specific quality, the reputation or another characteristic of the product'''

The particular qualities of ‘Upplandskubb’ are closely linked with morphological characteristics and
climate and soil conditions in the geographical area.
As Sweden covers approximately 14 latitudes and 13 longitudes, it has several different climate zones.
Inland ice, in combination with the climate zones, also affects soil types in the area and determines
which crops can be grown to a high quality. Uppland is considered to be the first place in Sweden
where [[rye]] was cultivated, and it is probable that rye came from Finland, where this type of [[grain]] has
been known since pre-Christian times. Links between Finland and Uppland are long-established. [[Rye]]
was introduced to Uppland because of its relative lack of susceptibility to drought, which makes it
suitable for cultivation in the soil of Uppland, and because of the demand by medieval German
immigrants in the Swedish capital nearby (Stockholm is in Uppland) for [[rye]] with a high [[baking]]
and storage quality. In the middle of the 16th century, Olaus Petri (1493-1552) referred to [[rye]] bread in
historical parts of Sweden, to which Uppland belongs. It is documented that the state demesnes in
Uppland increased their rye cultivation and profit in the 16th century due to the good natural
conditions and the development of new technology. Historically, this has contributed to Uppland’s
reputation as a [[grain]]-exporting region. It is therefore unlikely that ‘Upplandskubb’ would have been
[[baked]] using [[grain]] other than that grown in the region.

From the Middle Ages and until the early 20th century, the most important [[bread]] was that made with
[[rye]] from the region. [[Bread]] made with [[wheat]] was the exception and did not become the ‘normal’ bread
in Uppland until the latter half of the 20th century.
The region’s usual bread was hard [[crispbread]], made using [[rye]], which was well suited to the culture of
food storage. Uppland has Christmas traditions involving richer fare. Oral and written records show
that ‘Upplandskubb’ used to be [[baked]] for Christmas as a treat for the farm workers, and, later, for city
dwellers too, and that it also contained [[wheat]] flour, which was far more exclusive than [[rye flour]].
‘Upplandskubb’ is more complicated to bake than [[crispbread]], and this necessitates both a greater
knowledge in preparing it and the high-quality [[flour]] produced in the area.

Its preparation, which involves both a long rising time at a low temperature and a long [[baking]] time at
a low temperature, and the fact that the [[bread]] cools slowly wrapped in enough towels to ensure that
little moisture is lost, result in a moist [[bread]], ensure that the flavours develop in a special way and
mean the [[bread]] keeps for much longer. The [[bread]] is sweetened, which also contributes to its special
flavours and ability to keep for a long time. The cylindrical tin used means that the [[bread]] bakes evenly
and makes good use of cooking [[utensils]], as both the inner tin and the tin used for the water-bath can
also be used for other cooking purposes. This combination of characteristics makes the [[bread]] unique in
[[bread]] culture.

Several facts point to the good reputation of ‘Upplandskubb’. The School for Domestic Economy
(Fackskolan för huslig ekonomi) in Uppsala, which was founded in 1895, trained teachers and housekeepers
in cookery, nutrition and domestic economy. The School included the [[bread]] in its recipe
collections, making pupils from all over Sweden aware of ‘Upplandskubb’ as an example of a regional
[[bread]]. Modern texts describing the culinary traditions of Uppland mention ‘Upplandskubb’ as typical of
the region.

Carina Eliardsson of Getingarne states that ‘Upplandskubb’ is firmly rooted in the traditions of the
farmhouse. She says that ‘Upplandskubb’ has always been [[baked]] in the household at Christmas,
currently according to a recipe used by her father-in-law’s grandmother.
Firm proof of the good reputation of ‘Upplandskubb’ is the fact that when foreign delegates visit the
region, the county governor of Uppsala often includes ‘Upplandskubb’ on the menu.
Several calls for contributions were made while this application was being written, and some 40 people
have been interviewed in depth concerning recipes, traditions, experiences and memories relating to
‘Upplandskubb’. Together with written sources, these interviews confirm ‘Upplandskubb’s’ origins in
Uppland.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=8051 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

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Upplandskubb (Uppland bread) - Revision history

Chef: Correct meta description tag or fix unbalanced bracket pairs