To determine the quality of cereals offered for intervention, the following methods shall be used:
the standard method for determining matter other than basic cereals of unimpaired quality shall be that set out in Part V to this Annex;
[F1the reference method for determining the moisture content:
for maize: standard EN ISO 6540,
for cereals other than maize: standard EN ISO 712, or
an infrared technology-based method.
In the event of a dispute, only the results of standard EN ISO 6540 for maize and EN ISO 712 for cereals other than maize are to considered valid;
the reference method for determining the tannin content of sorghum: standard ISO 9648;
the reference method for determining the non-stickiness and machinability of the dough obtained from common wheat: that set out in Part VII of this Annex;
the reference method for determining the protein content in durum wheat and ground common wheat: that set out in:
standard EN ISO 20483, or
standard CEN ISO/TS 16634-2.
In the event of a dispute, only the results obtained from applying standard EN ISO 20483 are to be considered valid;
the reference method for determining the Zeleny index of ground common wheat: that set out in standard EN ISO 5529;
the reference method for determining the Hagberg falling number (amylase activity test): that set out in standard EN ISO 3093;
the reference method for determining the rate of loss of the vitreous aspect of durum wheat: that set out in standard EN 15585;
the reference method for determining the specific weight: that set out in standard EN ISO 7971/3;
the sampling and analysis methods for establishing the rate of mycotoxins: those referred to in the Annex to Regulation (EC) No 1881/2006 and set out in Annexes I and II to Commission Regulation (EC) (1) No 401/2006]
Textual Amendments
Textual Amendments