ANNEX I CEREALS

PART VII Method for determining the non-stickiness and machinability of the dough obtained from common wheat

8. Test report

The test report should mention:

• dough-handling properties at the end of mixing, and at moulding,

• the ‘falling number’ of the flour without addition of malt flour,

• any anomalies observed.

It should further include:

• the method used,

• all details required for the identification of the sample.