Number Name Description Compulsory declarations

1.1.1 Barley Grains of Hordeum vulgare L. It may be rumen protected

1.1.2 Barley, puffed Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure Starch

1.1.3 Barley, roasted Product of barley roasting process which is partially roasted with low colour Starch, if > 10 % Crude protein, if > 15 %

1.1.4 Barley flakes Product obtained by steaming or infra red micronising and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected. Starch

1.1.5 Barley fibre Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre. Crude fibre Crude protein, if > 10 %

1.1.6 Barley hulls Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains Crude fibre Crude protein, if > 10 %

1.1.7 Barley middlings Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.1.8 Barley protein Product from barley obtained after starch and bran separation. It consists principally of protein. Crude protein

1.1.9 Barley protein feed Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. Moisture, if < 45 % or > 60 % If moisture < 45 %: — Crude protein — Starch

1.1.10 Barley solubles Product from barley obtained after wet protein and starch extraction Crude protein

1.1.11 Barley bran Product of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.1.12 Liquid barley starch Secondary starch fraction from the production of starch from barley If moisture < 50 %: — Starch

1.1.13 Malting barley screenings Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process Crude fibre Crude ash if > 2,2 %

1.1.14 Malting barley and malt fines Product consisting of fractions of barley kernels and malt separated during the production of malt Crude fibre

1.1.15 Malting barley husks Product from malting barley cleaning consisting of fractions of husk and fines Crude fibre

1.1.16 Barley distillers solids, wet Product of ethanol manufacture from barley. It contains solid feed fraction from distillation. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.1.17 Barley distillers solubles, wet Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation. Moisture, if < 45 % or > 70 % If moisture < 45 % — Crude protein

1.1.18 Malt (13) Product from germinated cereals, dried, milled and/or extracted

1.1.19 Malt rootlets (13) Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.

1.2.1 Maize (14) Grains of Zea mays L. ssp. mays. It may be rumen protected.

1.2.2 Maize flakes Product obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks. Starch

1.2.3 Maize middlings Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. It may contain some maize germ fragments. Crude fibre Starch

1.2.4 Maize bran Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles. Crude fibre

1.2.5 Maize cobs Central core of a maize ear. It comprises unseparated rachis, grain and leaves. Crude fibre Starch

1.2.6 Maize screenings Fraction of maize kernels separated by the screening process at product intake

1.2.7 Maize fibre Product of the manufacture of maize starch. It consists principally of fibre. Moisture, if < 50 % or > 70 % If moisture < 50 %: — Crude fibre

1.2.8 Maize gluten Product of the manufacture of maize starch. It consists principally of gluten obtained during separation of starch. Moisture, if < 70 % or > 90 % If moisture < 70 %: — Crude protein

1.2.9 Maize gluten feed Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from the oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added. Moisture, if < 40 % or > 65 % If moisture < 40 %: — Crude protein — Crude fibre — Starch

1.2.10 Maize germ Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm. Moisture, if < 40 % or > 60 % If moisture < 40 %: — Crude protein — Crude fat

1.2.11 Maize germ expeller Product of oil manufacture obtained by pressing of processed maize germ to which parts of the endosperm and testa may still adhere Crude protein Crude fat

1.2.12 Maize germ meal Product of oil manufacture, obtained by extraction of processed maize germ Crude protein

1.2.13 Crude maize germ oil Product obtained from maize germ Crude fat

1.2.14 Maize, puffed Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure Starch

1.2.15 Maize steep liquor Concentrated liquid fraction from the steeping process of corn Moisture, if < 45 % or > 65 % If moisture < 45 %: — Crude protein

1.2.16 Sweet corn silage By-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet corn cobs, husks and leaves, with presence of sweet corn kernels. Crude fibre

1.2.17 Crushed degerminated (degermed) Maize Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles. Crude fibre Starch

1.3.1 Millet Grains of Panicum miliaceum L.

1.4.1 Oats Grains of Avena sativa L. and other cultivars of oats

1.4.2 Dehulled oats Dehulled grains of oats. It may be steam treated.

1.4.3 Oat flakes Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks. Starch

1.4.4 Oat middlings Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. Crude fibre Starch

1.4.5 Oat bran Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.4.6 Oat hulls Product obtained during dehulling of oat grains Crude fibre

1.4.7 Oat, puffed Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure Starch

1.4.8 Oat groats Cleaned oats with the hull removed Crude fibre Starch

1.4.9 Oat flour Product obtained by milling of oat grains Crude fibre Starch

1.4.10 Fodder oat flour Oats product with high content in starch, after decortication Crude fibre

1.4.11 Oat feed Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. Crude Fibre

1.5.1 Quinoa seed, extracted Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed

1.6.1 Broken rice Part of rice kernel of Oryza Sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled. Starch

1.6.2 Milled rice Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled. Starch

1.6.3 Pre-gelatinised rice Product obtained from milled or broken rice by pre-gelatinisation Starch

1.6.4 Extruded rice Product obtained by extruding rice flour Starch

1.6.5 Rice flakes Product obtained by flaking pre-gelatinised rice kernels or broken kernels Starch

1.6.6 Husked rice Paddy (Oryza Sativa L.) from which the husk only has been removed. It may be parboiled. The processes of husking and handling may result in some loss of bran. Starch Crude fibre

1.6.7 Ground fodder rice Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted Starch

1.6.8 Rice flour Product obtained by grinding milled rice. The rice may have been parboiled. Starch

1.6.9 Husked rice, flour Product obtained by grinding husked rice. The rice may have been parboiled. Starch Crude fibre

1.6.10 Rice bran Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded. Crude fibre

1.6.11 Rice bran with calcium carbonate Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled. Crude fibre Calcium carbonate

1.6.12 Defatted rice bran Rice bran resulting from oil extraction. It may be rumen protected Crude fibre

1.6.13 Rice bran oil Oil extracted from stabilised rice bran Crude fat

1.6.14 Rice middlings Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate. Starch, if > 20 % Crude protein, if > 10 % Crude fat, if > 5 % Crude fibre

1.6.15 Rice middlings with calcium carbonate Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm, It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled. Starch Crude protein Crude fat Crude fibre Calcium carbonate

1.6.17 Rice germ Product obtained during rice milling, mainly consisting of the embryo Crude fat Crude protein

1.6.18 Rice germ expeller Product remaining after rice germ has been crushed to expel the oil Crude protein Crude fat Crude fibre

1.6.20 Rice protein Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying Crude protein

1.6.21 Liquid rice feed Concentrated liquid product of wet milling and sieving rice Starch

1.6.22 Rice, puffed Product obtained by expanding rice kernels or broken kernels Starch

1.6.23 Rice, fermented Product obtained by fermentation of rice Starch

1.6.24 Malformed rice, milled/chalky rice, milled Product obtained during rice milling, mainly consisting of malformed kernel and/or chalky kernel and/or damaged kernel, whole or broken. It may be parboiled. Starch

1.6.25 Immature rice, milled Product obtained during rice milling, mainly consisting of immature and/or chalky kernel Starch

1.7.1 Rye Grains of Secale cereale L.

1.7.2 Rye middlings Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain. Starch Crude fibre

1.7.3 Rye feed Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran. Starch Crude fibre

1.7.4 Rye bran Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed Starch Crude fibre

1.8.1 Sorghum; [Milo] Grains/seeds of Sorghum bicolor (L.) Moench

1.8.2 Sorghum white Grains of white Sorghum

1.8.3 Sorghum gluten feed Dried product obtained during the separation of sorghum starch. It consists principally of bran and a small quantity of gluten. The product may also include dried residues of maceration water and germs could be added Crude protein

1.9.1 Spelt Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum

1.9.2 Spelt bran Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles. Crude fibre

1.9.3 Spelt hulls Product obtained during dehulling of spelt grains Crude fibre

1.9.4 Spelt middlings Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.10.1 Triticale Grains of Triticum × Secale cereale L. Hybrid

1.11.1 Wheat Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat. It may be rumen protected.

1.11.2 Wheat rootlets Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains

1.11.3 Wheat, pre-gelatinised Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure Starch

1.11.4 Wheat middlings Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. Crude fibre Starch

1.11.5 Wheat flakes Product obtained by steaming or infra red micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected. Crude fibre Starch

1.11.6 Wheat feed Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran. Crude fibre

1.11.7 Wheat bran (15) Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. Crude fibre

1.11.8 Malted fermented wheat particles Product obtained by a process combining malting and fermentation of wheat and wheat bran. The product is then dried and ground. Starch Crude fibre

1.11.10 Wheat fibre Fibre extracted from wheat processing. It consists principally of fibre. Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude fibre

1.11.11 Wheat germ Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere Crude protein Crude fat

1.11.12 Wheat germ, fermented Product of fermentation of wheat germ, with inactivated micro-organisms Crude protein Crude fat

1.11.13 Wheat germ expeller Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere Crude protein

1.11.15 Wheat protein Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed Crude protein

1.11.16 Wheat gluten feed Product of the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added. Moisture, if < 45 % or > 60 % If moisture < 45 %: — Crude protein — Starch

1.11.18 Vital wheat gluten Wheat protein characterised by a high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance Crude protein

1.11.19 Liquid wheat starch Product obtained from the production of starch/glucose and gluten from wheat Moisture, if < 65 % or > 85 % If moisture < 65 %: — Starch

1.11.20 Wheat starch containing protein, partially de-sugared Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm Crude protein Starch Total sugar calculated as sucrose

1.11.21 Wheat solubles Product of wheat obtained after wet protein and starch extraction. May be hydrolysed Moisture if < 55 % or > 85 % If moisture < 55 %: — Crude protein

1.11.22 Wheat yeast concentrate Wet by-product that is released after the fermentation of wheat starch for alcohol production Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude protein

1.11.23 Malting wheat screenings Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process Crude fibre

1.11.24 Malting wheat and malt fines Product consisting of fractions of wheat kernels and malt separated during the production of malt Crude fibre

1.11.25 Malting wheat husks Product from malting wheat cleaning consisting of fractions of husk and fines Crude fibre

1.12.2 Grain flour (16) Flour from milling grains Starch Crude fibre

1.12.3 Grain protein concentrate (16) Concentrate and dried product obtained from grain after starch removing through yeast fermentation Crude protein

1.12.4 Cereal grains screenings (16) Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals. Crude fibre

1.12.5 Grain germ (16) Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere Crude protein, Crude fat

1.12.6 Grain spent wash syrup (16) Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit Moisture, if < 45 % or > 70 % If moisture < 45 %: — Crude protein

1.12.7 Moist distillers’ grains (16) Moist product produced as the solid fraction by centrifuging and/or filtration of the spent wash from fermented and distilled grains used in the production of grain spirit Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.8 Concentrated distillers solubles (16) Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. They may contain dead cells and/or parts of the fermentation micro-organisms. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein, if > 10 %

1.12.9 Distillers’ grains and solubles (16) Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected. Moisture, if < 60 % or > 80 % If moisture < 60 %: — Crude protein

1.12.10 Distillers’ dried grains Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected. Crude protein

1.12.11 Distillers’ dark grains (16) ; [Distillers’ dried grains and solubles] (16) Product of alcohol distilling obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected. Crude protein

1.12.12 Brewers’ grains (16) Product of brewing composed by residues of malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.13 Draff (16) Solid product of cereal whisky production. It consists of the residues from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.14 Mash filter grains Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing. Moisture, if < 65 % or > 88 % If moisture < 65 %: — Crude protein

1.12.15 Pot ale The product remaining in the still from the first (wash) distillation of a malt distillery Crude protein, if > 10 %