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The Specified Sugar Products (Wales) Regulations 2003
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SCHEDULE 2
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SCHEDULE 2 E+WMETHODS OF ANALYSIS
1. The method for determining the loss on drying of semi-white sugar, sugar or white sugar and extra-white sugar is Method 1.E+W
2. The method of determining the colour type of sugar or white sugar and extra-white sugar is the method of the Brunswick Institute for Agricultural and Sugar Industry Technology set out in paragraph 2 of Chapter A of the Annex to Regulation (EEC) No. 1265/69. For the purpose of determining the number of points, one point corresponds to 0.5 units.E+W
3. The method of determining the ash content of extra-white sugar, sugar solution, invert sugar solution, invert sugar syrup and fructose is the method of ICUMSA as set out in paragraph 1 of Chapter A of the Annex to Regulation (EEC) No. 1265/69. For the purpose of determining the number of points, one point corresponds to 0.0018% of ash.E+W
4. The method of determining the colour in solution of extra-white sugar and sugar solution is the method of ICUMSA set out in paragraph 3 of Chapter A of the Annex to Regulation (EEC) No. 1265/69. For the purpose of determining the number of points for the purposes of paragraph 3 of Schedule 1, one point corresponds to 7.5 units.E+W
5. The method for determining the dry matter content of glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate and dextrose or dextrose anhydrous is Method 2.E+W
6. The method for determining the dry matter content of sugar solution, invert sugar solution and invert sugar syrup is Method 3.E+W
7. The method for determining the invert sugar content of semi-white sugar is Method 4.E+W
8. The method for determining the invert sugar content of sugar or white sugar and extra-white sugar is Method 5.E+W
9. The method for determining the invert sugar content of sugar solution, invert sugar solution and invert sugar syrup is Method 7.E+W
10. The method for determining the sulphated ash content of glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate and dextrose or dextrose anhydrous is Method 9.E+W
11. The method for determining the polarisation of semi-white sugar, sugar or white sugar and extra-white sugar is Method 10.E+W
12. For the purposes of this Schedule —E+W
(a)references to Methods 1, 2, 3, 4, 5, 7, 9 and 10 are references to the Methods specified by the same numbers in Annex II to Commission Directive 79/796/EEC M1 laying down Community methods of analysis for testing certain sugars intended for human consumption, as read with the introduction to that Annex;
(b)“ICUMSA” means the International Commission for Uniform Methods of Sugar Analysis.
Marginal Citations
M1OJ No. L239, 22.9.79, p.24.
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