Chwilio Deddfwriaeth

Commission Regulation (EU) No 1272/2009 (repealed)Dangos y teitl llawn

Commission Regulation (EU) No 1272/2009 of 11 December 2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (repealed)

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ANNEX IU.K.CEREALS

F1PART IU.K. [F1Eligibility criteria for cereals]

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[F2PART II U.K. Minimum quality requirements referred to in Part I]

a

[F3of which maximum 3 % for impurities other than grains affected by fusariosis.]

b

[F2As a percentage of dry matter.]

[F3Xindicates analysis required without specific limit but content to be taken into account for maximum limits set in points 2 and 4 of the table.]
[F2n.a.: not applicable, not requiring analysis.]
[F2Durum wheat Common wheat Barley Maize [F4Sorghum]
A. Maximum moisture content 14,5 % 14,5 % 14,5 % 13,5 % [F413,5 %] ]
[F2B. Maximum percentage of matter which is not basic cereal of unimpaired quality 12 % 12 % 12 % 12 % [F412 %]
1. Broken grains 6 % 5 % 5 % 5 % [F45 %]
2. Grain impurities 8,5 % 7 % 12 % 5 % [F45 %]
2.1. Impurities other than mottled grains 5 % 7 % 12 % 5 % [F45 %]
(a) shrivelled grains X X X n.a. [F4n.a.]
(b) other cereals 3 % X 5 % X [F4X]
(c) grains damaged by pests X X X X [F4X]
(d) grains in which the germ is discoloured X X n.a. n.a. [F4n.a.]
(e) grains overheated during drying 0,5 % 0,5 % 3 % 0,5 % [F40,5 %]
2.2. Mottled grains 3,5 % n.a. n.a. n.a. [F4n.a.]
3. Sprouted grains 4 % 4 % 6 % 6 % [F46 %]
4. Miscellaneous impurities 4,5 % a 3 % 3 % 3 % [F43 %]
of which:
(a) extraneous seeds:
noxious 0,1 % 0,1 % 0,1 % 0,1 % [F40,1 %]
other X X X X [F4X]
(b) damaged grains
grains damaged by spontaneous heating or too extreme heating during drying 0,05 % 0,05 % X X [F4X]
grains affected with fusariosis 1,5 % X X X [F4X]
other X X X X [F4X]
(c) extraneous matter X X X X [F4X]
(d) husks (cob fragments in the case of maize) X X X X [F4X]
(e) ergot 0,05 % 0,05 % n.a. n.a. [F4n.a.]
(f) decayed grains X X n.a. n.a. [F4n.a.]
(g) impurities of animal origin X X X X [F4X] ]
[F2C. Maximum percentage of wholly or partially mitadiné grains 27 % n.a. n a. n.a. [F4n.a.]
D. Maximum tannin content b n.a. n.a. n.a. n.a. [F41 %]
E. Minimum specific weight (kg/hl) 78 73 62 n.a. [F4n.a.]
F. Minimum protein content b 11,5 % 10,5 % n.a. n.a. [F4n.a.]
G. Hagberg falling number (seconds) 220 220 n.a. n.a. [F4n.a.]
H. Minimum Zeleny index (ml) n.a. 22 n.a. n.a. [F4n.a.] ]

[F2Matter other than basic cereals of unimpaired quality is defined in Part III of this Annex.

Grains of basic cereals and other cereals which are damaged or decayed are classified as miscellaneous impurities even if they have defects which belong to other categories.]

F1PART IIIU.K.

F11.DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITYU.K.

F11.1. Broken grains U.K.

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F11.2. Grain impurities U.K.

F1(a) Shrivelled grains U.K.

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F1(b) Other cereals U.K.

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F1(c) Grains damaged by pests U.K.

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F1(d) Grains in which the germ is discoloured U.K.

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F1(e) Grains overheated during drying U.K.

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F1(f) Mottled grains U.K.

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F11.3. Sprouted grains U.K.

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F11.4. Miscellaneous impurities U.K.

F1(a) Extraneous seeds U.K.

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F1(b) Damaged grains U.K.

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F1(c) Extraneous matter U.K.

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F1(d) Husks (cob fragments in the case of maize). U.K.

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F1(e) Ergots U.K.

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F1(f) Decayed grains U.K.

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F1(g) Impurities of animal origin. U.K.

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F11.5. Live pests U.K.

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F11.6. Mitadiné grains U.K.

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F12.SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF CEREAL FOR THE DEFINITION OF IMPURITIESU.K.

F12.1. Durum wheat U.K.

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F12.2. Common wheat U.K.

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F12.3. Barley U.K.

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F12.4. Maize U.K.

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F12.5. Sorghum U.K.

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F1PART IVU.K. [F1 [F2Methods used for determining the quality of cereals offered for, or placed in, intervention]

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F1PART VU.K.

F1 Reference method for determining matter other than basic cereals of unimpaired quality in the case of maize and sorghum U.K.

F11.Shake an average sample of 500 g in the case of maize and 250 g in the case of sorghumfor half a minute in a sieve which has slotted perforations of 1,0 mm. Check for live pests and dead insects in the fraction passed through the sieve.U.K.

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F12.Groups of matter other than basic cereals of unimpaired quality, determined according to the method referred to in point 1 must be weighed very carefully to the nearest 0,01 g and distributed according to percentage over the average sample. The particulars should be entered in the analysis report to the nearest 0,1 %. Indicate the presence of live pests.U.K.

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F13.The apparatus to be used for the operations referred to in points 1 and 2 is as follows:U.K.

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F5PART VIU.K. [F5Standard method of testing for moisture content]

F51.PrincipleU.K.

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F52.ScopeU.K.

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F53.ApparatusU.K.

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F54.ProcedureU.K.

F5DryingU.K.

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F55.Method of calculation and formulaeU.K.

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F56.RepetitionU.K.

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F1PART VIIU.K. Method for determining the non-stickiness and machinability of the dough obtained from common wheat

F11.TitleU.K.

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F12.ScopeU.K.

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F13.PrincipleU.K.

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F14.IngredientsU.K.

F14.1.YeastU.K.

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F14.2.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F14.3.Sugar-salt-ascorbic acid solutionU.K.

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F14.4.Sugar solutionU.K.

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F14.5.Enzyme active malt flourU.K.

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F15.Equipment and apparatusU.K.

F15.1.Baking roomU.K.

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F15.2.RefrigeratorU.K.

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F15.3.BalanceU.K.

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F15.4.BalanceU.K.

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F15.5.Analytical balanceU.K.

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F15.6.MixerU.K.

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F15.7.Proving cabinetU.K.

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F15.8.Open plastic boxesU.K.

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F15.9.Square plastic sheetsU.K.

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F15.10.MoulderU.K.

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F16.SamplingU.K.

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F17.ProcedureU.K.

F17.1.Determination of water uptakeU.K.

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F17.2.Determination of malt flour additionU.K.

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F17.3.Reactivation of active dry yeastU.K.

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F17.4.Temperature adjustment of the flour and the dough liquidU.K.

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F17.5.Dough compositionU.K.

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F17.6.MixingU.K.

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F17.7.Dividing and roundingU.K.

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F17.8.MouldingU.K.

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F18.Test reportU.K.

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F19.General remarksU.K.

F19.1.The formula for the calculation of the quantity of dough liquid is based on the following considerations:U.K.

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F19.2.The method is not directly applicable to wheat. The procedure to be followed for characterising the baking properties of wheat is as follows:U.K.

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F5PART VIIIU.K. [F5Determination of the rate of loss of vitreous aspect] ]

F51.PrincipleU.K.

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F52.Equipment and apparatusU.K.

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F53.ProcedureU.K.

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F54.Expression of resultsU.K.

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F55.ResultU.K.

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PART IXU.K.Price increases and reductions

[ F1
F1
F1 ]

Table IV

Price reductions for protein content

a

As % of dry matter.

Protein contenta(N × 5,7)Price reduction(EUR/tonne)
Less than 11,5 to 11,02,5
Less than 11,0 to 10,55

F4PART XU.K. [F4Practical method for determining the reduction to be applied to the price of sorghum by intervention agencies]

F41.Basic dataU.K.

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F42. Calculation of the reduction U.K.

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PART XIU.K.Calculation of prices increases and reductions

[ F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(a)

F1. . . . .

(b)

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(c)

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(d)

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(e)

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(f)

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(g)

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(h)

where the protein content of common wheat is less than 11,5 %, the reductions to be applied shall be those listed in Table IV of Part IX of this Annex[F6.]

(i)

[F4. . . . .]

F1PART XIIU.K. [F1Methodology of sampling and analyses for cereals]

F11.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F12.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F13.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F14.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F15.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

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