Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (c. 1308)

ANNEX IIIU.K. STANDARD QUALITY OF RICE AND SUGAR AS REFERRED TO IN ARTICLES 7 AND 135

B. Standard qualities for sugar U.K.

I. Standard quality for sugar beet U.K.

Standard quality beet shall:

(a)

be of sound, fair and marketable quality;

(b)

have a sugar content of 16 % at the reception point.

II. Standard quality for white sugar U.K.

1.White sugar of the standard quality shall have the following characteristics:U.K.

(a)

sound, fair and marketable quality; dry, in homogeneous granulated crystals, free-flowing;

(b)

minimum polarisation: 99,7;

(c)

maximum moisture content: 0,06 %;

(d)

maximum invert sugar content: 0,04 %;

(e)

the number of points determined under point 2 not exceeding a total of 22, nor:

15 for the ash content,
9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology ("the Brunswick method"),
6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis ("the ICUMSA method").

2.One point shall correspond to:U.K.

(a)

0,0018 % of ash content determined using the ICUMSA method at 28^o Brix;

(b)

0,5 units of colour type determined using the Brunswick method;

(c)

7,5 units of colouring of the solution determined using the ICUMSA method.

3.The methods for determining the factors referred to in point 1 shall be those used for determining those factors under the intervention measures.U.K.

III. Standard quality for raw sugar U.K.

1.Raw sugar of the standard quality shall be sugar with a yield in white sugar of 92 %.U.K.

2.The yield of raw beet sugar shall be calculated by subtracting from the degree of polarisation of that sugar:U.K.

(a)

its percentage ash content multiplied by four;

(b)

its percentage invert sugar content multiplied by two;

(c)

the number 1.