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ANNEX I U.K. CEREALS

PART II U.K.

Methods used for determining the quality of cereals offered or tendered for, or placed in, intervention U.K.

Pursuant to Article 4, the following methods are to be used to determine the quality of cereals offered or tendered for, or placed in, intervention:

(a)

reference method for determining matter other than basic cereals of unimpaired quality:

(i)

for common wheat, durum wheat and barley: standard EN 15587,

(ii)

for maize: standard EN 16378;

(b)

reference method for determining the moisture content:

(i)

for maize: standard EN ISO 6540,

(ii)

for cereals other than maize: standard EN ISO 712, or an infrared technology-based method complying with standard EN 15948.

In the event of a dispute, only the results resulting from applying standard EN ISO 6540 for maize and standard EN ISO 712 for cereals other than maize are to be considered valid;

(c)

reference method for determining the non-stickiness and machinability of the dough obtained from common wheat: that set out in Part III of this Annex;

(d)

reference method for determining the protein content in durum wheat and ground common wheat: that set out in:

(i)

standard EN ISO 20483, or

(ii)

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;

(e)

reference method for determining the Zeleny index of ground common wheat: that set out in standard EN ISO 5529;

(f)

reference method for determining the Hagberg falling number (amylase activity test): that set out in standard EN ISO 3093;

(g)

reference method for determining the rate of loss of the vitreous aspect of durum wheat: that set out in standard EN 15585;

(h)

reference method for determining the specific weight: that set out in standard EN ISO 7971/3;

(i)

sampling and analysis methods for establishing the rate of mycotoxins: those referred to in the Annex to Commission Regulation (EC) No 1881/2006(1) and set out in Annexes I and II to Commission Regulation (EC) No 401/2006(2).

(1)

Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (OJ L 364, 20.12.2006, p. 5).

(2)

Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs (OJ L 70, 9.3.2006, p. 12).