To determine the quality of cereals offered for intervention, the following methods shall be used:

1. (a)

   the standard method for determining matter other than basic cereals of unimpaired quality shall be that set out in Part V to this Annex;

2. (b)

   the standard method for determining moisture content shall be that set out in Part VI of this Annex. However, Member States may also use other methods based on the principle set out in Annex V, method ISO 712:1998, or a method based on infrared technology. In case of dispute, only the results of using the method set out in Part V to this Annex shall be accepted;

3. (c)

   the standard method for determining the tannin content of sorghum shall be method ISO 9648:1988;

4. (d)

   the standard method for determining the non-stickiness and machinability of the dough obtained from common wheat shall be that set out in Part VII of this Annex;

5. (e)

   the standard method for determining the protein content of ground common wheat shall be that recognised by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under heading No 105/2: ‘method for the determination of the protein content of cereals and cereal products’;

However, Member States may use any other method. In such a case, they must furnish the Commission with evidence of recognition by the ICC that the method in question gives equivalent results;

1. (f)

   the method for determining the Zeleny index of ground common wheat shall comply with method ISO 5529:1992;

2. (g)

   the method for determining the Hagberg falling number (amylase activity test) shall comply with method ISO 3093:2004;

3. (h)

   the standard method for determining the rate of loss of vitreous aspect of durum wheat shall be that set out in Part VIII of this Annex;

4. (i)

   the standard method for determining the specific weight shall comply with method ISO 7971/2:1995;

5. (j)

   the sampling methods and reference analysis methods for determining mycotoxin rates shall be those mentioned in Annex I to Regulation (EC) No 1881/2006 and set out in Annexes I and II to Commission Regulation (EC) No 401/200624.