2000R0824 — EN — 01.05.2004 — 002.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EC)No824/2000
of19April2000
establishing procedures for the taking-over of cereals by intervention agencies and laying down
methodsofanalysisfordeterminingthequalityofcereals
(OJ L 100, 20.4.2000, p. 31)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 336/2003 of 21 February 2003 L 49 6 22.2.2003
►M2Commission Regulation (EC) No 777/2004 of 26 April 2004 L 123 50 27.4.2004
▼B
COMMISSIONREGULATION(EC)No824/2000
of19April2000
establishing procedures for the taking-over of cereals by interven-
tionagencies andlayingdownmethodsofanalysisfor determining
thequalityofcereals
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
Having regard to Council Regulation (EEC) No 1766/92 of 30 June
1992 on the common organisation of the market in cereals (1), as last
amended by Regulation (EC) No 1253/1999 (2), and in particular
Article 5 thereof,
Whereas:
(1)The intervention price for common wheat, durum wheat, barley,
rye, maize and sorghum is fixed for qualities corresponding as
far as possible to the average quality of the cereals harvested inthe Community.
(2)Intervention prices are increased or reduced to reflect pricedifferences observed on the market for different qualities.
(3)Cereals of inadequate quality for use or storage should not beaccepted for intervention.
(4)In order to simplify the management of intervention operationsand, in particular, to permit the establishment of homogeneouslots for eachtype of cereal offered to intervention, a minimumquantity, below which the intervention agency is not obliged toaccept the offer, should be fixed. However, it may be necessary
to provide for a greater minimum tonnage in certain Member
States, so that intervention agencies may take account of pre-existing conditions and practices of the wholesale trade in thosecountries.
(5)The conditions under which cereals are offered to and taken overby the intervention agencies must be as uniform as possiblethroughout the Community in order to avoid any discriminationbetween producers.
(6)Methods of determining the quality of common wheat, durumwheat, rye, barley, maize and sorghum must be defined.
(7)In addition to requiring an annual stock statement pursuant toCommission Regulation (EC) No 2148/96 of 8 November 1996laying down rules for evaluating and monitoring public interven-
tion stocks of agricultural products (
3), as amended by
Regulation (EC) No 808/1999 (4), the Member States must check
the state of preservation of the intervention stocks held.
(8)Commission Regulation (EEC) No 689/92 of 19 March1992fixing the procedure and conditions for the taking-over of cerealsby intervention agencies (
5), as last amended by Regulation (EC)
No 1664/1999 (6) and Commission Regulation (EEC) No 1908/
84 of 4 July 1984 fixing the standard methods for determining
the quality of cereals (7), as last amended by Regulation (EEC)
No 2507/87 (8), have been frequently amended. For reasons of
clarity they should be replaced.2000R0824 — EN — 01.05.2004 — 002.001 — 2
(1) OJ L 181, 1.7.1992, p. 21.
(2) OJ L 160, 26.6.1999, p. 18.
(3) OJ L 288, 9.11.1996, p. 6.
(4) OJ L 102, 17.4.1999, p. 70.
(5) OJ L 74, 20.3.1992, p. 18.
(6) OJ L 197, 29.7.1999, p. 28.
(7) OJ L 178, 5.7.1984, p. 22.
(8) OJ L 235, 20.8.1987, p. 10.
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(9)The Management Committee for Cereals has not delivered an
opinion within the time limit set by its chairman,
HAS ADOPTED THIS REGULATION:
Article 1
During the periods referred to in Article 4(2) of Regulation (EEC) No
1766/92, any holder of a homogeneous batch of not less than 80 tonnesof common wheat, rye, barley, maize or sorghum or 10 tonnes ofdurum wheat, harvested within the Community, shall be entitled tooffer the batch to the intervention agency.
However, the intervention agencies may fix a greater minimum
tonnage.
Article 2
1. In order to be accepted for intervention, the cereals must be
sound, fair and of marketable quality.
2. They shall be considered sound, fair and of marketable quality if
they are of the typical colour of the cereal in question, are free fromabnormal smell and live pests (including mites) at every stage of theirdevelopment and meet the minimum quality requirements set out inAnnex I hereto, and if their radioactivity levels do not exceed themaximum levels permitted under Community regulations.
The level of radioactive contamination of the product shall be moni-
tored only if the situation so requires and only for as long as is
necessary. Where necessary, the duration and scope of the controls
shall be determined in accordance with the procedure laid down inArticle 23 of Regulation (EEC) No 1766/92.
In addition, in cases where analyses indicate that the Zeleny index of a
batch of common wheat is between 22 and 30, for this wheat to bedeemed sound, fair and of marketable quality within the meaning ofparagraph1, th e doughobtained from it must be judged to be non-sticky and machinable.
3. For the purposes of this Regulation, matter other than basic
cereals of unimpaired quality shall be as defined in Annex II.
Grains of basic cereals and other cereals which are damaged, affected
by ergot or decayed shall be classified as ‘miscellaneous impurities’even if they have defects which belong to other categories.
Article 3
To determine the quality of cereals offered for intervention under Arti-
cles 5 and 6 of Regulation (EEC) No 1766/92, the following methodsshall be used:
3.1. the standard method for determining matter other than basic
cereals of unimpaired quality shall be that set out in Annex III;
3.2. the standard method for determining moisture content shall be that
set out in Annex IV. However, Member States may also use other
methods based on the principle set out in Annex IV, method ISO
712:1998 or a method based on infra-red technology. In case ofdispute, only the results of using the method set out in Annex IVshall be accepted;
3.3. the standard method for determining the tannin content of
sorghum shall be method ISO 9648:1988;
3.4. the standard method for determining the non-stickiness and
machinability of the dough obtained from common wheat shallbe that set out in Annex V;
3.5. the standard method for determining the protein content of ground
common wheat shall be that recognised by the International Asso-ciation for Cereal Chemistry (ICC), the standards of which are laid2000R0824 — EN — 01.05.2004 — 002.001 — 3
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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 recogni-
tion by the ICC that the method in question gives equivalentresults;
3.6. the method for determining the Zeleny index of ground common
wheat shall comply with ISO 5529:1992;
3.7. the method for determining the Hagberg falling number (amylase
activity test) shall comply with ISO 3093:1982;
3.8. the standard method for determining the rate of loss of vitreous
aspect of durum wheat shall be that set out in Annex VI;
3.9. the standard method for determining the specific weight shall
comply withISO 7971/2:1995.
Article 4
1. To be valid, all offers for intervention shall be made using a form
issued by the intervention agency, containing the following details:
(a) name of the applicant,
(b) cereal offered,
(c) place of storage of the cereal offered,
(d) quantity, main characteristics and harvesting year of the cereal
offered,
(e) intervention centre for which the offer is made.
The form shall also contain a declaration that the products are of
Community origin or, in the case of cereals admitted to interventionunder specific conditions according to their zone of production, detailsof the region in which they were produced.
However, the intervention agency may regard as valid offers submitted
in another written form, in particular telecommunications, provided thatall the details to be shown on the form referred to in the first subpara-
graphare included.
Without prejudice to the validity from the date of presentation of an
offer submitted in accordance with the third subparagraph, Member
States may require that it be followed by the forwarding or direct
submission to the competent agency of the form provided for in thefirst subparagraph.
2. Should an offer be inadmissible, the operator concerned shall be
informed by the intervention agency accordingly within five workingdays following receipt.
3. Should an offer be admissible, operators shall be informed as
soon as possible of the store at which the cereals are to be taken overand of the delivery schedule.
At the request of the offerer or the storekeeper, the said schedule may
be amended by the intervention agency.
The final delivery shall be made not later than the end of the fourth
month following the month during which the offer was received,without, however, being later than 1 July in Spain, Greece, Italy andPortugal and 31 July in the other Member States.
Article 5
1. The cereals offered shall be taken over by the intervention agency
when the quantity and the minimum required standards, as set out inthe Annex, have been established by the intervention agency or itsrepresentative for the entire lot in respect of the goods delivered tothe intervention store.2000R0824 — EN — 01.05.2004 — 002.001 — 4
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2. The quality characteristics shall be established on the basis of a
representative sample of the lot offered, consisting of samples taken atthe rate of once every delivery for at least every 60 tonnes.
3. The quantity delivered must be weighed in the presence of the
offerer and a representative of the intervention agency who is indepen-dent vis-à-vis the offerer.
The representative of the intervention agency may also be the store-
keeper. In that case:
(a) within 45 days of take-over, the intervention agency shall itself
conduct an inspection involving at least a volumetric check; anydifference between the quantity determined by weighing and thequantity estimated in accordance with the volumetric method maynot exceed 5 %;
(b) where the tolerance is not exceeded, the storekeeper shall bear all
costs relating to any difference observed, at a later weight check,from the weight entered in the accounts on when the cereals were
taken over;
(c) where the tolerance is exceeded, the cereals shall be weighed forth-
with. The costs of weighing shall be borne by the storekeeper,
where the weight determined is less than that recorded, or by the
Member State, where it is more.
4. In the case of take-over in the store in which the cereals are being
held at the time of the offer, the quantity may be established on thebasis of the stock records, which must satisfy professional requirements
and those of the intervention agency, and provided that:
(a) the stock records show the weight recorded on weighing, the
physical quality characteristics at the time of weighing, and, inparticular, the moisture content, transsilages if any, and treatmentscarried out; the weighing may not have been carried out more than
10 months previously;
(b) the storekeeper declares that the lot offered corresponds in all
respects to the details contained in the stock records;
(c) the quality characteristics established at the time of weighing are
the same as those of the representative sample made up from thesamples taken by the intervention agency or its representative at a
rate of one for every 60 tonnes.
5. Where paragraph 4 is applied:
(a) the weight to be recorded shall be that entered in the stock records,
adjusted, where appropriate, to take account of any differencebetween the moisture content and/or the percentage of miscella-
neous impurities (Schwarzbesatz) recorded at the moment of
weighing and those determined on the basis of the representativesample. A difference between the percentages of miscellaneousimpurities may only be taken into account to reduce the weightentered in the stock records;
(b) within 45 days of take-over the intervention agency shall make a
further volumetric check; the difference between the quantity deter-mined by weighing and the quantity estimated in accordance with
the volumetric method may not exceed 5 %;
(c) where the tolerance is not exceeded, the storekeeper shall bear all
costs relating to any difference observed, at a later weight check,
from the weight entered in the accounts on take-over;
(d) where the tolerance is exceeded, the cereals shall be weighed forth-
with. The costs of weighing shall be borne by the storekeeper,where the weight determined is less than that recorded, or by theEuropean Agricultural Guidance and Guarantee Fund, where it ismore, account being taken of the tolerance provided for in the firstindent of Article 2(1) of Regulation (EEC) No 147/91.2000R0824 — EN — 01.05.2004 — 002.001 — 5
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Article 6
The intervention agency shall see that the physical and technical char-
acteristics of the samples taken are analysed under its responsibilitywithin 20 working days of the representative sample being made up.
If the analyses provided for above show that the cereals offered do not
meet the minimum quality required for intervention, the said cerealsshall be withdrawn at the offerer's expense. The offerer shall also bearall the costs incurred.
The offerer shall bear the costs relating to:
(a) determination of the tannin content of sorghum,
(b) the amylasic activity (Hagberg) test,
(c) determination of the protein content of durum wheat and common
wheat,
(d) the Zeleny test,
(e) the machinability test,
In cases of dispute, the intervention agency shall have the necessary
tests on the cereals in question carried out again, the cost being metby the losing party.
Article 7
A take-over record shall be drawn up by the intervention agency for
eachlot. It sh all indicate:
(a) the date on which the quantity and minimum characteristics were
checked,
(b) the weight delivered,
(c) the number of samples taken to make up the representative sample,
(d) the physical characteristics established,
(e) the agency responsible for analysing the technological criteria and
the results thereof.
The record shall be dated and sent to the storekeeper for counter-
signing.
Article 8
1. Without prejudice to paragraph 2, the price payable to the offerer
shall be the intervention price referred to in Article 3(1) of Regulation
(EEC) No 1766/92, valid on the date specified as the first day of
delivery when notice was given of acceptance of the offer, for goodsdelivered at warehouse, before unloading. This price shall be adjustedin accordance withth e increases and reductions referred to in Article 9.
However, where delivery takes place in a month in which the interven-
tion price is lower than that of the month of the offer, the higher priceshall be paid. This provision shall not apply to maize and sorghumoffered in August and September.
2. On receipt of an offer, in compliance withArticle 4 of Regulation
(EEC) No 1766/92, the intervention agency shall decide on the placeand the first date for the cereals to be taken over.
Transport costs from the place where the goods are stored when the
offer is made to the intervention centre to which they can be trans-ported at least expense shall be borne by the offerer.
Should the intervention agency take over the goods at a place other
than the intervention centre to which they may be transported at leastexpense, it shall determine and bear the additional transport costs. Inthis case the transport costs referred to in the preceding subparagraphshall be determined by the intervention agency.
If the intervention agency, in agreement with the offerer, stores the
goods at the place at which they are located at the time the offer ismade, the costs referred to in the second sentence of the preceding2000R0824 — EN — 01.05.2004 — 002.001 — 6
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subparagraph and the costs of removal from the warehouse, the latter
being assessed on the basis of the rates actually recorded in theMember State concerned, shall be deducted from the intervention price.
3. Payment shall be made between the 30th and the 35th day
following the date of take-over, as referred to in Article 5.
Article 9
The price increases or reductions by which the intervention price is
increased or decreased shall be expressed in euro per tonne and applied
jointly, as provided below:
(a) where the moisture content of the cereals offered for intervention is
less than 14 %, the price increases to be applied shall be those
listed in Table I of Annex VII. Where the moisture content of the
cereals offered for intervention is more than 14 %, the price reduc-tions to be applied shall be those listed in Table II of Annex VII;
(b) where the specific weight of common wheat or barley offered for
intervention differs from the specific weight of 76 kg/hl or 64 kg/hl respectively, the price reductions to be applied shall be thoselisted in Table III of Annex VII;
(c) where the percentage of broken grains exceeds 3 % for durum
wheat, common wheat, rye and barley and 4 % for maize and
sorghum, a reduction of EUR 0,05 shall be applied for each addi-tional 0,1 percentage point;
(d) where the percentage of grain impurities exceeds 2 % for durum
wheat, 3 % for rye, 4 % for maize and sorghum, and 5 % forcommon wheat and barley a reduction of EUR 0,05 shall beapplied for eachadditional 0,1 percentage point;
(e) where the percentage of sprouted grains exceeds 2,5 %, a reduction
of EUR 0,05 shall be applied for each additional 0,1 percentage
point;
(f) where the percentage of miscellaneous impurities (Schwarzbesatz)
exceeds 0,5 % for durum wheat and 1 % for common wheat, ryeand barley, maize and sorghum, a reduction of EUR 0,1 shall beapplied for eachadditional 0,1 precentage points;
(g) where the percentage of piebald grains in durum wheat exceeds
20 %, a reduction of EUR 0,2 shall be applied for each additional
percentage point or fraction thereof;
(h) where the protein content of common wheat is less than 11,5 %,
the reductions to be applied shall be those listed in Table IV of
Annex VII;
(i) where the tannin content of sorghum offered for intervention is
higher than 0,4 % of the dry matter, the reduction to be appliedshall be calculated in accordance with the method laid down inAnnex VIII.
Article 10
1. Any operator who stores bought-in products on behalf of the
intervention agency shall monitor their presence and state of preserva-
tion regularly and inform the aforesaid agency without delay of any
problem arising in that respect.
2. The intervention agency shall check the quality of the stored
product at least once a year. Samples for that purpose may be taken
when the inventory is established as provided for in Article 4 of Regu-lation (EC) No 2148/96.
Article 11
The intervention agencies shall, where necessary, adopt additional
procedures and conditions for taking over, compatible withth is Regu-lation, to take account of any special conditions existing in the MemberState in question; in particular, they may request periodic stock returns.2000R0824 — EN — 01.05.2004 — 002.001 — 7
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Article 12
Regulations (EEC) No 689/92 and (EEC) No 1908/84 are hereby
repealed witheffect from 1 July 2000.
Article 13
This Regulation shall enter into force on the seventh day following its
publication in the Official Journal of the European Communities .
It shall apply from 1 July 2000.
This Regulation shall be binding in its entirety and directly applicable
in all Member States.2000R0824 — EN — 01.05.2004 — 002.001 — 8
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ANNEX I
Durum
wheatCommo-
n wheatRye Barley MaizeSorghu-
m
A. Maximum moisture content 14,5% 14,5% 14,5% 14,5% 14,5% 14,5 %
B. Maximum percentage of matter
which is not basic cereal of unim-
paired quality:12 % 12 % 12 % 12 % 12 % 12 %
1. Broken grains 6 % 5 % 5 % 5 % 10 % 10 %
2. Impurities consisting of grains
(other than indicated at 3)5% 7% 5% 1 2% 5% 5%
of which:
(a) shrivelled grains — —(b) other cereals 3 %
5%
(c) grains damaged by pests
(d) grains in which the germ is
discoloured——— —
(e) grains overheated during
drying0,50% 0,50% 1,5 % 3 % 3 % 3 %
3. Mottled grains and/or grains
affected withfusariosis5 % ———— —
of which:
— grains affected withfusariosis 1,5 % — — — — —
4. Sprouted grains 4 % 4 % 4 % 6 % 6 % 6 %
5. Miscellaneous impurities
(Schwarzbesatz)3% 3% 3% 3% 3% 3%
of which:
(a) extraneous seeds:
— noxious 0,10% 0,10% 0,10% 0,10% 0,10% 0,10 %
— other
(b) damaged grains:
— grains damaged by sponta-
neous heating or too extreme
heating during drying0,05% 0,05%
— other
(c) extraneous matter(d) husks(e) ergot 0,05% 0,05% 0,05% — — —(f) decayed grains — — — —(g) dead insects and fragments of
insects
C. Maximum percentage of wholly or
partially piebald grains27 % — — — — —
D. Maximum tannin content (
1) —————1 %
E. Minimum specific weight (kg/hl) 78 73 70 62 — —F. Minimum protein content (
1):
— 2000/2001 marketing year 11,5% 10 % — — — —— 2001/2002 marketing year 11,5% 10,3% — — — —2000R0824 — EN — 01.05.2004 — 002.001 — 9
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Durum
wheatCommo-
n wheatRye Barley MaizeSorghu-
m
— 2002/2003 onwards 11,5% 10,5%
G. Hagberg falling number (seconds) 220 220 120
H. Minimum Zeleny index (ml) — 22 — — — —
(1) As % of dry matter.2000R0824 — EN — 01.05.2004 — 002.001 — 10
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ANNEX II
1.DEFINITION OF MATTEROTHERTHAN BASIC CER EALS OF
UNIMPAIREDQUALITY
1.1.Brokengrains
All grains whose endosperm is partially uncovered shall be regarded as
broken grains. Grains damaged by threshing and grains from which thegerm has been removed also belong to this group.
For maize, ‘broken grains’ means pieces of grain or grains which pass
through a sieve with a circular mesh 4,5 mm in diameter.
For sorghum, ‘broken grains’ means pieces of grain or grains which pass
through a sieve with a circular mesh 1,8 mm in diameter.
1.2.Grainimpurities
(a)Shrivelled grains:
grains which, after elimination from the sample of all other matter
referred to in this Annex, pass through sieves with apertures of the
following dimensions: common wheat 2,0 mm, rye 1,8 mm, durum
wheat 1,9 mm, barley 2,2 mm.
Notwithstanding this definition, however:
— for barley from ►
M2Estonia, Latvia, Finland and Sweden ◄
with a specific weight of at least 64 kilograms per hectolitre offered
for intervention in those Member States, or
— for barley witha moisture content of 12,5 % or less,
‘shrivelled grains’ means grains which, after elimination of all other
matter referred to in this Annex, pass through sieves with apertures of
2,0 mm.
In addition, grains damaged by frost and unripe grains (green) belong
to this group.
(b)Other cereals:
all grains which do not belong to the species of grain sampled.
(c)Grains damaged by pests:
grains which have been nibbled. Bug-ridden grains also belong to this
group.
(d)Grains in which the germ is discoloured, mottled grains, grains
affected withfusariosis:
grains in which the germ is discoloured are those of which the tegu-
ment is coloured brown to brownish black and of which the germ is
normal and not sprouting. For common wheat, grains in which the
germ is discoloured shall be disregarded up to 8 %.
For durum wheat:
— grains which show a brown to brownish black discoloration else-
where than on the germ itself shall be considered as mottled grains,
— grains affected withfusariosis are grains wh ose pericarp is contami-
nated with Fusarium mycelium ; such grains look slightly shrivelled,
wrinkled and have pink or white diffuse patches with an ill-defined
outline.
(e) Grains overheated during drying are those which show external signs of
scorching but which are not damaged grains.
1.3.Sproutedgrains
Sprouted grains are those in which the radicle or plumule is clearly visible
to the naked eye. However, account must be taken of the general appear-
ance of the sample when its content, of sprouted grains is assessed. In
some kinds of cereals the germ is protuberant, e.g. in durum wheat, and
the germ tegument splits when the batch of cereals is shaken. These grains
resemble sprouted grains but must not be included in that group. Sprouted
grains are only those where the germ has undergone clearly visible changes
which make it easy to distinguish the sprouted grain from the normal grain.2000R0824 — EN — 01.05.2004 — 002.001 — 11
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1.4.Miscellaneous impurities(Schwarzbesatz)
(a)Extraneous seeds
‘Extraneous seeds’ are seeds of plants, whether or not cultivated, other
than cereals. They include seeds not worth recovering, seeds which can
be used for livestock and noxious seeds.
‘Noxious seeds’ means seeds which are toxic to humans and animals,
seeds hampering or complicating the cleaning and milling of cereals
and seeds affecting the quality of products processed from cereals.
(b)Damaged grains
‘Damaged grains’ are those rendered unfit for human consumption and,
as regards feed grain, for consumption by cattle, owing to putrefaction,
midlew, or bacterial or other causes.
Damaged grains also include grains damaged by spontaneous heat
generation or too extreme heating during drying. These ‘heated’ or
‘smutty’ grains are fully grown grains in which the tegument is
coloured greyish brown to black, while the cross-section of the kernel
is coloured yellowish-grey to brownish-black.
Grains attacked by wheat midge shall be considered damaged grains
only when more than half the surface of the grain is coloured grey to
black as a result of secondary cryptogamic attack. Where discoloration
covers less then half the surface of the grain, they must be classed with
grains damaged by pests.
(c)Extraneous matter
All matter in a sample of cereals retained by a sieve withapertures of
3,5 mm, (with the exception of grains of other cereals and particulary
large grains of the basic cereal) and that passing through a sieve with
apertures of 1,0 mm shall be considered extraneous matter. Also
included are stones, sand, fragments of straw and other impurities in
the samples which pass through a sieve with apertures of 3,5 mm and
are retained by a sieve withapertures of 1,0 mm.
This definition does not apply to maize. For maize, all matter in a
sample which passes through a sieve with apertures of 1 mm shall be
considered extraneous matter, in addition to that referred to in the first
subparagraph.
(d) Husks (for maize: cob fragments).
(e) Ergot.
(f) Decayed grains.
(g) Dead insects and fragments of insects.
1.5.Livepests
1.6.Piebald grains which have lost their vitreous aspect (mitadiné or
piebald)
Mitadiné grains of durum wheat are grains whose kernel cannot be
regarded as entirely vitreous.
2.SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR
EACH TYPE OF CEREAL FOR THE DEFINITION OF IMPURI-
TIES
2.1.Durumwheat
Grain impurities means shrivelled grains, grains of other cereals, grains
damaged by pests, grains in which the germ is discoloured, mottled grains
of grains affected withfusariosis and grains overh eated during drying.
Miscellaneous impurities means extraneous seeds, damaged grains, extra-
neous matter, husks, ergot, decayed grains, dead insects and fragments of
insects.
2.2.Commonwheat
Grain impurities means shrivelled grains, grains of other cereals, grains
damaged by pests, grains in which the germ is discoloured and grains over-
heated during drying.2000R0824 — EN — 01.05.2004 — 002.001 — 12
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Miscellaneous impurities means extraneous seeds, damaged grains, extra-
neous matter, husks, ergot decayed grains, dead insects and fragments of
insects.
2.3.Rye
Grain impurities means shrivelled grains, grains of other cereals, grains
damaged by pests and grains overheated during drying.
Miscellaneous impurities means extraneous seeds, damaged grains, extra-
neous matter, husks, ergot, dead insects and fragments of insects.
2.4.Barley
Grain impurities means shrivelled grains, grains of other cereals, grains
damaged by pests and grains overheated during drying.
Miscellaneous impurities means extraneous seeds, damaged grains, extra-
neous matter, husks, dead insects and fragments of insects.
2.5.Maize
Grain impurities means grains of other cereals, grains damaged by pests
and grains overheated during drying.
For maize, all matter in a sample which passes through a sieve with aper-
tures of 1,0 mm shall be considered extraneous matter.
All extraneous seeds, damaged grains, extraneous matter, husks, dead
insects and fragments of insects shall be considered miscellaneous impuri-
ties.
2.6.Sorghum
Grain impurities means grains of other cereals, grains damaged by pests
and grains overheated during drying.
Miscellaneous impurities means extraneous seeds, damaged grains, extra-
neous matter, husks, dead insects and fragments of insects.2000R0824 — EN — 01.05.2004 — 002.001 — 13
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ANNEX III
STANDARD METHOD FOR DETERMINING MATTER OTHER THAN
BASICCEREALSOFUNIMPAIREDQUALITY
1. For common wheat, durum wheat, rye and barley, an average sample of 250 g
is passed through two sieves, one with slotted perforations of 3,5 mm and the
other with slotted perforations of 1,0 mm, for half a minute each.
In order to ensure constant sifting, it is advisable to use a mechanical sieve,
e.g. a vibrating table withfitted sieves.
The matter retained by the sieve with slotted perforations of 3,5 mm and that
passing through the sieve with slotted perforations of 1,0 mm must be
weighted together and regarded as extraneous matter. Where the matter
retained by the sieve with slotted perforations of 3,5 mm includes parts in
the ‘other cereals’ group or particularly large grains of the basic cereal, those
parts or grains shall be returned to the sifted sample. During sifting, in the
sieve withslotted perforations of 1,0 mm, a close ch eck must be made for
live pests.
From the sifted sample, a sample of 50 to 100 g shall be taken using a
separator. This partial sample must be weighed.
The partial sample should then be spread out on a table with tweezers or a
horn spatula and broken grains, other cereals, sprouted grains, grains
damaged by pests, grains damaged by frost, grains in which the germ is
discoloured, mottled grains, extraneous seeds, ergots, damaged grains,
decayed grains, husks and live pests and dead insects must be extracted.
Where the partial sample includes grains still in the husk, they shall be
husked by hand, the husks obtained being considered as pieces of husks.
Stones, sand and fragments of straw shall be considered extraneous matter.
The partial sample shall be sifted for half a minute in a sieve with slotted
perforations of 2,0 mm for common wheat, 1,8 mm for rye, 1,9 mm for
durum wheat, 2,2 mm for barley. Matter which passes through this sieve
shall be considered as shrivelled grains. Grains damaged by frost and unripe
green grains belong to the ‘shrivelled grains’ group.
2. An average sample of 500 g in the case of maize and 250 g for sorghum, in
shaken for half a minute in a sieve which has slotted perforations of 1,0 mm.
Check for the presence of live pests and dead insects.
Using tweezers or a horn spatula, extract from the matter retained by the
sieve withslotted perforations of 1,0 mm stones, sand, fragments of straw
and other extraneous matter.
Add the extraneous matter thus extracted to the matter which has passed
through the sieve with slotted perforations of 1,0 mm and weigh them
together.
Using a separator, prepare a partial sample of 100 to 200 g in the case of
maize or 25 to 50 g for sorghum from the sample passed through the sieve.
Weigh this partial sample. Spread it out in a thin layer on a table. Using
tweezers or a horn spatula, extract the pieces of other cereals, grains
damaged by pests, grains damaged by frost, sprouted grains, extraneous
seeds, damaged grains, husks, live pests and dead insects.
Next, pass this partial sample through a sieve with a 4,5 mm round mesh for
maize and 1,8 mm round mesh for sorghum. The matter which passes
through this sieve shall be considered as broken grains.
3. Groups of matter other than basic cereals of unimpaired quality, determined
according to the methods referred to in 1 and 2 must be weighted very care-
fully to the nearest 0,01 g and distributed according to percentage over the
average sample. The particulars entered in the analysis report shall be to the
nearest 0,1 %. Check for live pests.
As a general rule, two analyses must be made for eachsample. Th ey must
not differ by more than 10 % in respect of the total of the abovementioned
matter.
4. The apparatus to be used for the operations referred to in 1, 2 and 3 is as
follows:
(a) sample separator, e.g. a conical or grooved apparatus;
(b) precision or assay balance;2000R0824 — EN — 01.05.2004 — 002.001 — 14
▼B
(c) sieves withslotted perforations of 1,0 mm, 1,8 mm, 1,9 mm, 2,0 mm,
2,2 mm and 3,5 mm and sieves witha 1,8 mm and 4,5 mm round
mesh. The sieves may be fitted to a vibrating table.2000R0824 — EN — 01.05.2004 — 002.001 — 15
▼B
ANNEX IV
STANDARDMETHODOFTESTINGFORMOISTURECONTENT
1.Principle
The product is dried at a temperature of 130 to 133 ºC under normal atmo-
spheric pressure, for a period appropriate to the size of the particles.
2.Scope
This drying method applies to cereals crushed into particles of which at least
50 % pass through a sieve with 0,5 mm mesh and leave not more than 10 %
residue on the sieve with a 1,0 mm round mesh. It also applies to flour.
3.Apparatus
Precision balance.Crusher made of a material which does not absorb moisture, is easy to clean,
enables crushing to be effected quickly and evenly without overheating,
limits contact with the outside air to the minimum, and meets the require-
ments mentioned in 2 (e.g. a detachable roller mill).
Receptacle made of non-corrodible metal or glass, fitted witha sufficiently
tight-fitting lid; working surface allowing distribution of the test sample at
0,3 g per cm
2.
Electrically heated isothermic heating chamber, set at a temperature of 130 to
133 ºC(1) having adequate ventilation (2).
Dessicator witha metal or, failing metal, porcelain plate (th ick, perforated),
containing any suitable dessicant.
4.Procedure
DryingWeigh to the nearest 1 mg a quantity slightly greater than 5 g of the crushed
small-grained cereals or 8 g of the crushed maize in the pre-weighed recep-
table. Place the receptacle in a heating chamber heated to a temperature of
130 to 133 ºC. This should be done as quickly as possible, so as to prevent
too great a drop in temperature. Leave small-grained cereals to dry for two
hours and maize for four hours after the heating chamber regains a tempera-
ture of 130 to 133 ºC. Remove the receptacle from the heating chamber,
quickly replace the lid, leave to cool for 30 to 45 minutes in a dessicator
and weigh(to th e nearest 1 mg).
5.Methodofcalculationandformulae
E = the initial mass, in grams, of the test sample
M = the mass, in grams, of the test sample after preparation
M′= the mass, in grams, of the test sample after crushing
m = the mass, in grams, of the dry test sample.
The moisture content as a percentage of the product is equal to:
— without previous preparation (E - m) × 100/E,
— withprevious preparation
Tests to be made in duplicate at least.2000R0824 — EN — 01.05.2004 — 002.001 — 16
(1) Air temperatures inside the heating chamber.
(2) Its heating capacity should be such that, when it has been pre-set to a temperature of
130 to 133 ºC, that temperature can be regained in less than 45 minutes after themaximum number of test samples have been placed in the chamber to dry simulta-
neously.
Ventilation should be such that, when small-grained cereals (common wheat, durumwheat, barley, sorghum and rye) are dried for two hours and maize for four hours, theresults from all the test samples of semolina or, as the case may be, maize that the
▼B
6.Repetition
The difference between the values obtained from the two determinations
carried out simultaneously or in rapid succession by the same analyst shall
not exceed 0,15 g of moisture per 100 g of sample. If it does so, the determi-
nations shall be repeated.2000R0824 — EN — 01.05.2004 — 002.001 — 17
▼B
ANNEX V
METHOD FORDETER MINING THE NON-STICKINESS AND
MACHINABILITY OF THE DOUGH OBTAINED FROM COMMON
WHEAT
1.Title
Method for test baking of wheat flour.
2.Scope
The method is applicable to flour, experimentally milled from wheat for
the production of yeast-raised bread.
3.Principle
A doughis made from flour, water, yeast, salt and sucrose, in a specified
mixer. After dividing and rounding, the pieces are given 30 minutes' rest;
they are moulded, placed on baking sheets and baked after a final proof of
fixed duration. Dogh-handling properties are noted. The loaves are judged
by volume and height.
4.Ingredients
4.1.Yeast
Active dry yeast of type Saccharomyces cerevisiae DHW-Hamburg-Wans-
beck or a product having the same characteristics.
4.2.Tap water
4.3.Sugar-salt-ascorbic acid solution
Dissolve 30 ± 0,5 g of sodium chloride (commercial grade), 30 ± 0,5 g of
sucrose (commercial grade), and 0,040 ± 0,001 g ascorbic acid in 800 ± 5 g
of water. Prepare freshdaily.
4.4.Sugar solution
Dissolve 5 ± 0,1 g sucrose (commercial grade) in 95 ± 1 g of water.
Prepare freshdaily.
4.5.Enzyme active malt flour
Commercial grade.
5.Equipmentandapparatus
5.1.Baking room
Controlled to maintain a temperature of 22 to 25 ºC.
5.2.Refrigerator
For maintaining a temperature of 4 ± 2 ºC.
5.3.Balance
Maximum load 2 kg, accuracy 2 g.
5.4.Balance
Maximum load 0,5 kg, accuracy 0,1 g.
5.5.Analytical balance
Accuracy 0,1 × 10-3g.
5.6.Mixer
Stephan UMTA 10, with mixing arm model ‘Detmold’ (Stephan Soehne
GmbH) or similar equipment having the same characteristics.
5.7.Proving cabinet
Controlled to maintain a temperature of 30 ± 1 ºC.
5.8.Open plastic boxes
Made from polymethylmethacrylate (Plexiglas, Perspex). Inside dimen-
sions: 25 × 25 × 15 cm height, wall thickness 0,5 ± 0,05 cm.2000R0824 — EN — 01.05.2004 — 002.001 — 18
▼B
5.9.Square plastic sheets
Made from polymethylmethacrylate (Plexiglas, Perspex). At least
30 × 30 cm, thickness 0,5 ± 0,05 cm.
5.10.Moulder
Brabender ball homogeniser (Brabander OHG) or similar equipment
having the same characteristics.
6.Sampling
According to ICC Standard No 101.
7.Procedure
7.1.Determination of water uptake
Determine the water absorption according to ICC Standard No 115/1.
7.2.Determination of malt flour addition
Determine the ‘falling number’ of the flour according to ISO 3093-1982.
If the ‘falling number’ is higher than 250, determine the malt flour addi-
tion requried to bring it within the range 200 to 250, using a series of
mixtures of the flour with increasing quantities of malt flour (4.5). If the
‘falling number’ is lower than 250, no malt flour is required.
7.3.Reactivation of active dry yeast
Adjust the temperature of the sugar solution (4.4) to 35 ± 1 ºC. Pour one
part by weight of the active dry yeast into four parts by weight of this
tempered sugar solution. Do not stir. Swirl if necessary.
Allow to stand for 10 ± 1 minute, then stir until a homogeneous suspen-
sion is obtained. Use this suspension within 10 minutes.
7.4.Temperature adjustment of the flour and the dough liquid
The temperature of the flour and the water must be adjusted to give a
doughtemperature of 27 ± 1 ºC after mixing.
7.5.Doughcomposition
Weigh, with a precision of 2 g, 10 y/3 g flour on as-is moisture basis
(corresponding to 1 kg flour on a 14 % moisture basis), in which ‘y’ is
the quantity of flour used in the farinograph test (see ICC Standard No
115, clause 9.1). Weigh, with a precision of 0,2 g, the quantity of malt
flour necessary to bring the ‘falling number’ within the range 200 to 250
(7.2).
Weigh430 ± 5 g sugar-salt-ascorbic acid solution (4.3) and add water to a
total mass of (x–9) 10 y/3 g, (see 10.2) in which ‘x’ is the quantity of
water used in the farinograph test (see ICC Standard No 115, clause 9.1).
This total mass (usually between 450 and 650 g) must be achieved with a
precision of 1,5 g.
Weigh90 ± 1 g yeast suspension (7.3).
Note the total mass of the dough (P), which is the sum of the masses of
flour, sugar-salt-ascorbic acid solution plus water, yeast suspension and
malt flour.
7.6.Mixing
Before starting, bring the mixer to a temperature of 27 ± 1 ºC by use of a
suitable quantity of tempered water.
Place the liquid dough ingredients in the mixer and place the flour plus
malt flour on top.
Start the mixer (speed 1, 1 400 rev/min), and allow to run for 60 seconds.
Twenty seconds after the start of mixing, turn the scraper attached to the
lid of the mixing bowl two revolutions.
Measure the temperature of the dough. If it is outside the range 26 to
28 ºC, discard the dough and mix a new one after adjustment of ingredient
temperatures.
Note doughproperties using one of th e following terms:
— non-sticky and machinable, or
— sticky and non-machinable. To be considered as ‘non-sticky and
machinable’ at the end of mixing, the dough should form a coherent
mass which hardly adheres to the sides of the bowl and spindle of2000R0824 — EN — 01.05.2004 — 002.001 — 19
▼B
the mixer. It should be possible to collect the dough by hand and
remove it from the mixing bowl in a single motion without noticeable
loss.
7.7.Dividing and rounding
Weigh, with precision of 2 g, three pieces of dough according to the
formula:
p = 0,25 P, where:
p = mass of scaled doughpiece
p = total mass of dough.
Immediately round the pieces for 15 seconds in the moulder (5.10) and
place them for 30 ± 2 minutes on the square plastic sheets (5.9), covered
by the inverted plastiuc boxes (5.8) in the proving cabinet (5.7).
Do not use dusting flour.
7.8.Moulding
Bring the pieces of dough on the plastic sheets, covered by the inverted
boxes, to the moulder (5.10), and re-round each piece for 15 seconds.
Dot not remove cover from a piece of doughuntil immediately before
rounding. Note doughproperties again, using one of th e following terms:
— non-sticky and machinable, or
— sticky and non-machinable.
To be considered as ‘non-sticky and machinable’ the dough should adhere
hardly, or not at all, to the sides of the chamber so that it can freely rotate
around itself and form a regular ball during the operation of the machine.
At the end of the operation the dough should not stick to the sides of the
dough-moulding chamber when the lid of the chamber is raised.
(7.9; 7.10; 8.)
9.Testreport
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.
10.General remarks
10.1.10.2. The formula for the calculation of the quantity of dough liquid is based on
the following considerations:
Addition of x ml water to the equivalent of 300 g flour at 14 % moisture
produces the required consistency. As in the baking test 1 kg of flour
(14 % moisture basis) is used, whereas x is based on 300 g of flour, for
the baking test x divided by three and multiplied by 10 g of water is
needed, so 10 x/3 g.
The 430 g sugar-salt-ascorbic acid solution contains 15 g salt and 15 g
sugar. This 430 g solution is included in the dough liquid. So to add
10 x/3 g water to the dough, (10 x/3 + 30) g dough liquid composed of
the 430 g sugar-salt-ascorbic acid solution and an additional quantity of
water must be added.
Although part of the water added with the yeast suspension is absorbed by
the yeast, this suspension also contains ‘free’ water. It is arbitrarily
supposed that 90 g yeast suspension contains 60 g ‘free’ water. The quan-
tity of the dough liquid must be corrected for this 60 g of ‘free’ water in
the yeast suspension, so 10 x/3 plus 30 minus 60 g must finally be added.
This can be rearranged as follows: (10 x3 + 30) – 60 = 10 x/3 – 30 = (x/
3 – 3) 10 = (x – 9) 10/3, the formula given in clause 7.5. If, e.g., a water
addition x in the farinograph test was found of 165 ml, this value must be
substituted in this formula, so to the 430 g sugar-salt-ascorbic acid solu-
tion water must be added to a total mass of:
(165 - 9) 10/3 = 156 × 10/3 = 520 g.2000R0824 — EN — 01.05.2004 — 002.001 — 20
▼B
10.3. The method is not directly applicable to wheat. The procedure to be
followed for characterising the baking properties of wheat is as follows:
Clean the wheat, and determine the moisture content of the cleaned wheat.
If the moisture content is within the range 15,0 % to 16,0 %, do not
temper the wheat. If the moisture content is outside this range, adjust the
moisture content to 15,5 ± 0,5 %, at least three hours prior to milling.
Mill the wheat into flour using a Buehler laboratory mil MLU 202 or a
Brabender Quadrumat Senior mill or similar equipment having the same
characteristics.
Choose a milling procedure that yields a flour of minimum 72 % extrac-
tion, withan ashcontent of 0,50 to 0,60 % on dry matter basis.
Determine the ash content of the flour according to Annex I to Commis-
sion Regulation (EC) No 1501/95 (OJ L 147, 30.6.1995, p. 7) and the
moisture content according to this Regulation. Calculate the extraction
rate by the equation:
E = (((100 - f) F)/(100 - w) W) × 100 %where
E = extraction rate
f = moisture of the flour
w = moisture content of the wheat
F = mass of flour produced withmoisture content fW = mass of wheat milled with moisture content w.
Note:Information concerning the ingredients and equipment to be used is
published in Document T 77/300 of 31 March 1977 from the Instituut
voor Graan, Meel en Brood, TNO — Postbus 15, Wageningen, Nether-
lands.2000R0824 — EN — 01.05.2004 — 002.001 — 21
▼B
ANNEX VI
DETERMINATIONOFTHERATEOFLOSSOFVITREOUSASPECT
1.Principle
Only part of the sample is used to determine the percentage of grains which
have wholly or partially lost their vitreous aspect. The grains are cut using a
Pohl grain cutter or an equivalent instrument.
2.Equipmentandapparatus
— Pohl grain cutter or equivalent instrument,
— tweezers, scalpel,— tray or dish.
3.Procedure
(a) The determination is carried out on a sample of 100 g after separation of
any matter other than basic cereals of unimpaired quality.
(b) Spread the sample on a tray and homogenise well.
(c) Insert a plate in the grain cutter and spread a handful of grains on the
grid. Tap firmly to ensure that there is only one grain in each hole.
Lower the moveable section to hold the grains in place and then cut
them.
(d) Prepare sufficient plates to ensure that a minimum of 600 grains are cut.
(e) Count the number of grains which have wholly or partially lost their vitr-
eous aspect (‘mitadiné’).
(f) Calculate the percentage of grains which have wholly or partially lost
their vitreous aspect (‘mitadiné’).
4.Expressionofresults
I = mass, in grams, of matter other than basic cereals of unimpaired
quality.
M = percentage of cleaned grains examined which have wholly or partially
lost their vitreous aspect (‘mitadiné’).
5.Result
The percentage of grains which have wholly or partially lost their vitreous
aspect (‘mitadiné’) in the test portion is:
2000R0824 — EN — 01.05.2004 — 002.001 — 22
▼B
ANNEX VII
TABLE I
Price increasesformoisturecontent
Moisture content
(%)Price increase
(EUR/t)
13,4 0,1
13,3 0,2
13,2 0,3
13,1 0,4
13,0 0,512,9 0,6
12,8 0,7
12,7 0,8
12,6 0,9
12,5 1,0
12,4 1,1
12,3 1,2
12,2 1,3
12,1 1,4
12,0 1,5
11,9 1,6
11,8 1,7
11,7 1,8
11,6 1,9
11,5 2,0
11,4 2,1
11,3 2,2
11,2 2,3
11,1 2,4
11,0 2,5
10,9 2,610,8 2,7
10,7 2,8
10,6 2,9
10,5 3,0
10,4 3,1
10,3 3,2
10,2 3,3
10,1 3,4
10,0 3,5
TABLE II
Price reductionsformoisturecontent
Moisture content
(%)Price reduction
(EUR/t)
14,5 1,0
14,4 0,8
14,3 0,62000R0824 — EN — 01.05.2004 — 002.001 — 23
▼B
Moisture content
(%)Price reduction
(EUR/t)
14,2 0,4
14,1 0,2
TABLE III
Price reductionsforspecific weight
CerealSpecific weight
(kg/hl)Price reduction
(EUR/t)
Common wheat less than 76 to 75 0,5
less than 75 to 74 1,0
less than 74 to 73 1,5
Barley less than 64,0 to 62,0 1,0
TABLE IV
Price reductionsforproteincontent
(EUR/t)
Protein content (1)
(N × 5,7)Marketing year
2000/2001Marketing year
2001/2002Marketing year
2002/2003
onwards
less than 11,5 to 11,0 1,5 2,0 2,5
less than 11,0 to 10,5 3,0 4,0 5
less than 10,5 to 10,3 5,0 5,0
less than 10,3 to 10,0 5,0
(1) As % of dry matter.2000R0824 — EN — 01.05.2004 — 002.001 — 24
▼B
ANNEX VIII
Practicalmethodfordeterminingthereductiontobeappliedtothepriceof
sorghumbyinterventionagencies
1.Basic data
P = the percentage of tannin in raw product
0,4 % = the percentage of tannin above to which the reduction is to be
applied
11 % (1) = the reduction corresponding to 1 % tannin in the dry matter
2.Calculation of the reduction
The reduction, expressed in euro to be applied to the intervention price, shall
be calculated in accordance withth e following formula:
11 (P - 0,40)2000R0824 — EN — 01.05.2004 — 002.001 — 25
(1) Reduction to be applied to the price of sorghum on the basis of the tannin content of
1 000 g of dry matter:
(a) Poultry-metabolisable energy of 1 000 g of sorghum dry matter with a theoretical
tannin content of 0 %: 3917 K calories.
(b) Reduction of the poultry-metabolisable energy of 1 000 g of sorghum dry matter
per additional percentage point of tannin: 419 K calories.
(c) Difference, expressed in percentage points, between the maximum tannin content
laid down for sorghum accepted for intervention and the tannin content laid downfor the standard quality: 1,0 – 0,30 = 0,70.
(d) Difference, expressed as a percentage, between the poultry-metabolisable energy of
sorghum containing 1,0 % tannin and the poultry-metabolisable energy of sorghum
with the same tannin content as the standard quality (0,30 %):
(e) Reduction corresponding to a 1 % tannin content in the dry matter, in excess of
0,30 %