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The Feeding Stuffs Regulations 1995

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1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
1.01OatsGrains of Avena sativa L. and other cultivars of oats
1.02Oat flakesProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks
1.03Oat middlingsBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm
1.04Oat hulls and branBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran
1.05BarleyGrains of Hordeum vulgare L.
1.06Barley middlingsBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour
1.07Rice, brokenBy-product of the preparation of polished or glazed rice Oryza sativa L. It consists principally ofundersized and/or broken grains
1.08Rice bran (brown)By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ
1.09Rice bran (white)By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
1.10Rice bran with calcium carbonateBy-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonateresulting from use in the manufacturing process
1.11Fodder meal of pre-cooked riceBy-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the maunfacturing process
1.12Rice germ, expellerBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere
1.13Rice germ, extractedBy-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere
1.14Rice starchTechnically pure rice starch
1.15MilletGrains of Panicummiliaceum L.
1.16RyeGrains of Secale cereale L.
1.17Rye middlingsBy-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste
1.18Rye feedBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endospermhas been removed than in rye bran
1.19Rye branBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endospermhas been removed
1.20SorghumGrains of Sorghum bicolor (L.) Moench s.i.
1.21WheatGrains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat
1.22Wheat middlingsBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outerskins and some grain waste
1.23Wheat feedBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain fromwhich less of the endosperm has been removed than in wheat bran
1.24Wheat bran(1)By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins, and of particles of grain fromwhich the greater part of the endosperm has been removed
1.25Wheat germBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
1.26Wheat glutenDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch
1.27Wheat gluten feedDried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.28Wheat starchTechnically pure wheat starch
1.29SpeltGrains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum
1.30TriticaleGrains of the Triticum X Secale hybrid
1.31MaizeGrains of Zea mays L.
1.32Maize middlingsBy-product of the manufacture of flour or semolina from maize. It consistsprincipally of fragments of the outer skins and of particles of grain from which less of theendosperm has been removed than in maize bran
1.33Maize branBy-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles
1.34Maize germ, expellerBy-product of oil manufacture, obtained by pressing of dry or wet processedmaize germ to which parts of the endosperm and testa may still adhere
1.35Maize germ, extractedBy-product of oil manufacture, obtained by extraction of dry or wet processedmaize germ to which parts of the endosperm and testa may still adhere
1.36Maize gluten feed(2)Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.37Maize glutenDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch
1.38Maize starchTechnically pure maize starch
1.39Pre-gelatinized maize starch(3)Heat treated maize starch, having the property of marked swelling on contact with coldwater
1.40Malt culmsBy-product of malting, consisting mainly of dried rootlets of germinated cereals
1.41Brewers' dried grainsBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products
1.42Distillers' dried grainsBy-product of alcohol distilling obtained by drying solid residues of fermented grain
1.43Distillers' dark grains(4)By-product of alcohol distilling obtained by drying solid residues of fermented grain towhich pot ale syrup or evaporated spent wash has been added
(1)

When this ingredient has been subjected to a finer milling, the word “fine” may be added to the name of the name may be replaced by a corresponding denomination.

(2)

This name may be replaced by “corn gluten feed”.

(3)

This name may be replaced by “extruded maize starch”.

(4)

This name may be replaced by “distillers dried grains and solubles”.

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