CELEX: 51987EC4154
Language: en
Date: 2007-02-16
Title: Draft Commission Regulation (EC) No …/.. of […] laying down the methods of analysis and other technical provisions necessary for the application of the arrangements for imports of certain goods resulting from the processing of agricultural products (Codified version)

EN

|[pic]                     |COMMISSION OF THE EUROPEAN COMMUNITIES                                                                           |

                                        Brussels,
                                        C(2007)

                                                                      Draft

                                                        COMMISSION REGULATION (EC) No …/..

                                                                      of […]

   laying down the methods of analysis and other technical provisions necessary for the application of the arrangements for imports of certain
                                           goods resulting from the processing of agricultural products

                                                                (Codified version)

                                            ê 4154/87 (adapted)

                                                                      Draft

                                                        COMMISSION REGULATION (EC) No …/..

                                                                      of […]

 laying down the methods of analysis and other technical provisions necessary for the application of the arrangements Ö for imports of Õ certain
                                           goods resulting from the processing of agricultural products

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff  and  statistical  nomenclature  and  on  the  Common  Customs
Tariff[1], and in particular Article 9 thereof,

Whereas:

                                            ê 

   1) Commission Regulation (EEC) No 4154/87 of 22 December 1987 laying down the methods of analysis and other technical provisions necessary for
      the implementation of Regulation (EEC) No 3033/80 laying down the trade  arrangements  applicable  to  certain  goods  resulting  from  the
      processing of agricultural products[2] has been substantially amended[3]. In the interests of clarity and rationality the  said  Regulation
      should be codified.

                                            ê 203/98 Recital 1 and 4154/87 Recital 3 (adapted)

   2) In order to ensure that goods subject to Council Regulation (EC) No  3448/93  Ö of  6 December 1993  laying  down  the  trade  arrangements
      applicable to certain goods resulting from the processing of agricultural products[4] Õ receive uniform treatment on import throughout  the
      Community Ö , it is necessary that, when laying down analytic methods and other technical  provisions,  account  should  be  taken  of  the
      scientific and technological evolution of analytical methods Õ.

                                            ê 4154/87 Recital 4 (adapted)

   3) The measures provided for in this Regulation are in accordance with the opinion of the Ö Tariff and Statistical Nomenclature Section of the
      Customs Code Committee Õ,

                                            ê 4154/87 (adapted)

HAS ADOPTED THIS REGULATION:

                                                                    Article 1

This Regulation lays down the methods of analysis necessary for the application  of  Regulation  (EC)  No  Ö 3448/93 Õ  as  far  as  imports  are
concerned and Ö Commission Regulation Õ (EC) No Ö 1460/96[5] Õ , or, in the absence of a  method  of  analysis,  the  nature  of  the  analytical
operations to be carried out or the principle of a method to be applied.

                                                                    Article 2

In accordance with the definitions set out in Annex III to Regulation (EC) No Ö 1460/96 Õ concerning starch/glucose content,  and  sucrose/invert
sugar/isoglucose content, and for the purpose of applying Annexes II and III to that Regulation, the following formulae, procedures  and  methods
shall be used Ö for starch/glucose and sucrose/invert sugar/isoglucose content Õ:

                                            ê 4154/87

(1)   Starch/glucose content:

      (expressed as 100 % anhydrous starch content of the goods as presented)

       (a)  (Z − F) × 0,9,

            if the glucose content is not less than the fructose content; or

       (b)  (Z − G) × 0,9,

            if the glucose content is less than the fructose content

      where:

|Z     |is the glucose content determined by the method set out in Annex I to this Regulation;                             |
|F     |is the fructose content determined by HPLC (high performance liquid chromatography);                               |
|G     |is the glucose content determined by HPLC.                                                                         |

      In the case of point (a), where the presence of a lactose hydrolysate is declared and/or quantities of lactose and galactose are  detected,
       a glucose content equivalent to the galactose content (determined by HPLC) shall be deducted from the glucose content (Z) before any other
       calculation is made.

(2)   Sucrose/invert sugar/isoglucose content:

      (expressed as sucrose content of the goods as presented)

       (a)  S + (2F) × 0,95,

            if the glucose content is not less than the fructose content

       (b)  S + (G + F) × 0,95,

            if the glucose content is less than the fructose content

      where:

|S     |is the sucrose content determined by HPLC;                                                                         |
|F     |is the fructose content determined by HPLC;                                                                        |
|G     |is the glucose content determined by HPLC.                                                                         |

      Where the presence of a lactose hydrolysate is declared and/or quantities  of  lactose  and  galactose  are  detected,  a  glucose  content
       equivalent to the galactose content (determined by HPLC) shall be deducted from the glucose (G) content before any  other  calculation  is
       made.

                                            ê 203/98 Art. 1

(3)   Milk fat content:

       (a)  Save as otherwise provided in point (b), the milk fat content by weight of the goods as presented shall be determined  by  extraction
           with light petroleum after hydrolysis with hydrochloric acid;

       (b)  Where fats other than milk fats are also declared in the composition of the goods, the following procedure shall be applied:

              – the percentage of weight of the total fats in the goods shall be determined as mentioned in point (a),

              – for the purposes of determining the milk fat content, a method based on extraction with light petroleum, preceded  by  hydrolysis
                with hydrochloric acid and followed by gas chromatography of the methyl esters of the fatty acids shall be used. If the  presence
                of milk fats is detected, the percentage proportion thereof shall be calculated by multiplying the  percentage  concentration  of
                methyl butyrate by 25, multiplying the product by the total percentage fat content by weight of the goods and dividing by 100.

                                            ê 4154/87

(4)   Milk protein content:

       (a)  Save as otherwise provided in point (b), the milk protein content of the goods  shall  be  calculated  by  multiplying  the  nitrogen
           content (determined by the Kjeldahl method) by the factor 6,38;

       (b)  Where components containing proteins other than milk proteins are also declared in the composition of the goods:

              – the total percentage nitrogen content by weight shall be determined by the Kjeldahl method,

              – the milk protein content shall be calculated as indicated in point (a) by subtracting from the total percentage nitrogen  content
                the nitrogen content corresponding to the non-milk proteins.

                                            ê 4154/87 (adapted)

                                                                    Article 3

For the purposes of applying Annex I to Regulation (EC) No Ö 1460/96 Õ, the following methods and/or procedures shall be used:

(1)   For the purposes of classifying goods falling within Ö CN codes Õ  0403 10 51  to  0403 10 59,  0403 10 91  to  0403 10 99,  0403 90 71  to
       0403 90 79 and 0403 90 91 to 0403 90 99, the milk fat content by weight shall be determined by the  method  referred  to  in  point  3  of
       Article 2 of this Regulation;

(2)   For the purposes of classifying goods falling within Ö CN codes Õ 1704 10 11 to  1704 10 99  and  1905 20 10  to  1905 20 90,  the  sucrose
       content, including invert sugar expressed as sucrose, shall be determined by HPLC; (invert sugar expressed as sucrose  means  the  sum  of
       equal amounts of glucose and fructose multiplied by 0,95);

(3)   For the purposes of classifying goods falling within Ö CN codes Õ 1806 10 10 to 1806 10 90,  the  sucrose/invert  sugar/isoglucose  content
       shall be determined in accordance with the formulae, method and procedures set out in point 2 of Article 2 of this Regulation;

(4)   For the purposes of classifying goods falling within Ö CN codes Õ 3505 20 10 to 3505 20 90, the starch, dextrin or  other  modified  starch
       content shall be determined by the method set out in Annex II to this Regulation;

(5)   For the purposes of classifying goods falling within Ö CN codes Õ 3809 10 10 to 3809 10 90, the amylaceous substances shall  be  determined
       by the method set out in Annex II to this Regulation;

(6)   For the purposes of classifying goods falling within either Ö CN code Õ 1901 90 11 or Ö CN code Õ  1901 90 19,  the  distinction  shall  be
       drawn on the basis of the dry extract determined by drying at a temperature of 103 ± 2 °C to constant weight;

(7)   For the purposes of classifying goods falling within Ö CN codes Õ 1902 19 10 and 1902 19 90, the method  set  out  in  Annex  III  to  this
       Regulation shall be used to test for the presence of common wheat flours and semolinas in pasta;

(8)   The content of mannitol and D-glucitol (sorbitol) of the goods falling within Ö CN codes Õ  2905 44 11  to  2905 44 99  and  3823 60 11  to
       3823 60 99 shall be determined by HPLC.

                                            ê 4154/87

                                                                    Article 4

1. A test report shall be drawn up.

2. The test report shall include the following particulars:

     – all the information necessary for identifying the sample,

     – the Community method used and precise reference to the legal instrument in  which  it  is  laid  down,  or,  where  appropriate,  detailed
       reference to a method, specifying the nature of the analytical operations to be carried out, or the principle of the method to be applied,
       as indicated in this Regulation,

     – any factors liable to have influenced the results,

     – the results of the analysis, with due regard to the way in which they are expressed in  the  method  used  and  the  means  of  expression
       dictated by the needs of the customs or administrative departments that requested the analysis.

                                                                    Article 5

                                            ê 

Regulation (EEC) No 4154/87 is repealed.

References to the repealed Regulation shall be construed as references to this Regulation and shall be read in accordance  with  the  correlation
table in Annex V.

                                            ê 4154/87 (adapted)

                                                                    Article 6

This Regulation shall enter into force on Ö the twentieth day following that of its publication in the Official Journal of the European Union Õ.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, […]

      For the Commission
      […]
      Member of the Commission

                                            ê 4154/87 (adapted)

                                                                     ANNEX I

                                  DETERMINATION OF STARCH CONTENT AND ITS DEGRADATION PRODUCTS INCLUDING GLUCOSE

1.    Purpose and field of application

       (a)  The method permits the determination of the starch content, its degradation products including  glucose,  hereafter  referred  to  as
           ‘starch’.

       (b)  ‘Starch’ content referred to in point (a) is equal to value E, as calculated in point 6 of the present Annex.

2.    Principle

      The sample is broken down by means of sodium hydroxide and the starch  divided  into  glucose  units  with  amyloglucosidase.  The  glucose
       determination is performed by the enzymatic route.

3.    Reagents

      (Use double-distilled water).

3.1.  0,5 N Sodium hydroxide solution (0,5 mol/l).

3.2.  96% (minimum) glacial acetic acid.

3.3.  Solution of amyloglucosidase:

      Immediately before use, dissolve approximately 10 mg of amyloglucosidase (EC 3.2.1.3) (6 U per mg) in one ml of water[6].

3.4.  Triethanolamine buffer solution:

      dissolve 14,0 g of triethanolamine hydrochloride [tris(2-hydroxyethyl)ammonium chloride] and 0,25 g of magnesium sulphate MgSO47H2O) in  80
       ml of water, add approximately 5 ml of 5 N sodium hydroxyde solution (5 mol/l) and adjust the pH to 7,6, using  a  1  N  sodium  hydroxide
       solution (1 mol/l).

       Make up to 100 ml with water. This buffer solution can be kept for at least four weeks at 4 °C.

3.5.  NADP (nicotinamide adenine dinucleotide phosphate, disodium salt) solution:

      dissolve 60 mg of NADP in 6 ml of water. This solution can be kept for at least four weeks at 4 °C.

3.6.  ATP (adenosine-5'-triphosphate, disodium salt) solution:

      dissolve 300 mg of ATP.3H2O and 300 mg of sodium hydrogen carbonate (NaHCO3) in 6 ml of water. This solution can be kept for at least  four
       weeks at 4 °C.

3.7.  Suspension HK/G6P-DH [Hexokinase (EC 2.7.1.1) and glucose-6-phosphate-dehydrogenase (EC 1.1.1.49)]:

      suspend 280 U HK and 140 U of G6P-DH in 1 ml of 3,2 M ammonium sulphate solution. This suspension can be kept for at least one  year  at  4
       °C.

4.    Apparatus

4.1.  Magnetic stirrer water bath at 60 °C.

4.2.  Magnetic rods.

4.3.  UV spectrophotometer with 1 cm optical cells.

4.4.  Pipettes for enzymatic analysis.

5.    Method

5.1.  The sample is washed with ethanol, digested in sodium hydroxide and the ‘starch’ subject to enzymatic hydrolysis:

5.1.1.      Select the weight of sample as follows, according to the presumed ‘starch’ content (the ‘starch’ content must not exceed  0,4  g  per
       sample) as follows:

|Presumed ‘starch’ content of  |Approximate weight of sample  |Volume of graduated flask     |Dilution factor up to 1 litre |
|product                       |in g                          |in ml                         |(f)                           |
|in g/100 g                    |(p)                           |                              |                              |
|> 70                          |0,35-0,4                      |500                           |2                             |
|20-70                         |max. 0,5                      |500                           |2                             |
|5-20                          |max. 1                        |250                           |4                             |
|< 5                           |max. 2                        |200                           |5                             |

5.1.2.      Weigh the sample exactly to 0,1 mg.

5.1.3.      Add 50 ml of 0,5 N sodium hydroxide solution (point 3.1) and stir continuously for 30 minutes in the water bath (point  4.1)  with  a
       magnetic stirrer at 60 °C.

5.1.4.      Add a few ml of concentrated acetic acid (point 3.2) and bring the pH to 4,6 to 4,8.

5.1.5.      Place in the water bath with the magnetic stirrer (point 4.1) at 60 °C, add 1,0 ml of enzyme solution (point 3.3) and allow to  react
       whilst stirring continuously for 30 minutes.

5.1.6.      After cooling, transfer quantitatively to a graduated flask (point 5.1.1) and make up to the mark with water.

5.1.7.      If necessary, filter through a fluted filter (see Note 1).

5.2.  Quantitative determination of glucose:

5.2.1.      The test solution must contain 100 to 1 000 mg of glucose per litre, which corresponds to a ΔΕ340 of between 0,1 and 1,0.

      The absorbence of the test solution in a 1 + 30 dilution with water must not exceed 0,4 (measured against air), at 340 nm.

5.2.2.      Bring the buffer solution (point 3.4) to ambient temperature (20 °C).

5.2.3.      The temperature of the reagents and of the sample must be between 20 and 25 °C.

5.2.4.      Measure the absorbence at 340 nm against air (i.e. with no optical cell in the reference path).

5.2.5.      Proceed in accordance with the pipetting chart below:

|Pour into the optical cells                   |Control                            |Test                                  |
|                                              |(ml)                               |(ml)                                  |
|Buffer (reagent 3.4)                          |1,00                               |1,00                                  |
|NADP (reagent 3.5)                            |0,10                               |0,10                                  |
|ATP (reagent 3.6)                             |0,10                               |0,10                                  |
|Test solution (5.1.6 or 5.1.7)                |—                                  |0,10                                  |
|Double-distilled water                        |2,00                               |1,90                                  |
|Mix and, after about three minutes, measure the absorbence of the solutions (E1). Initiate the reaction by adding:       |
|HK/G6P.DH (reagent 3.7)                       |0,02                               |0,02                                  |
|Mix, allow the reaction to proceed to completion (approximately 15 minutes) and measure the absorbence of the solutions  |
|(E2).                                                                                                                    |
|If the reaction has not stopped after 15 minutes read absorbences at five-minute intervals until the rate of increase is |
|constant. Then extrapolate backwards to the time of addition of suspension (referred to in point 3.7 (see Note 2).       |

5.2.6.      Calculate the absorbence differences for reagent blank and sample (E2 — E1). Subtract absorbence difference of the reagent blank  (ΔΕ
       reagent blank) from that of the sample (ΔΕ) sample):

                                                        ΔΕ = ΔΕ sample − ΔΕ reagent blank

      This difference gives the glucose content of the test solution:

                                                 Glucose content contained in test solution, g/l

                                      Gl = ((3,22 × 180,16)/(6,3 × 1 × 0,1 × 1 000)) × ΔΕ340 = 0,921 × ΔΕ340

       (3,22: volume of the solution to be measured; 1: cell thickness; 0,1: volume of the sample solution; the molecular weight  of  glucose  is
       180,16 (g/mol).

5.2.7.      If, for any reason, a measurement cannot be made of 340 nm, the measurement may be made at a wavelength of  365  nm  or  334  nm,  in
       which case the figure 6,3 in the formula for Gl above should be replaced by the figure 3,5 or 6,18 respectively.

6.    Calculation and expression of results

       (a)  E = ‘Starch’ content in g/100 g:

                                                             E = ((100 × 0,9 × Gl)/(p × f))

       (b)  Z = ‘Glucose’ content in g/100 g:

                                                                Z = ((100 × Gl)/(p × f))

       where:

|Gl        |=     |glucose in G/l (5.2.6);                                                   |
|f         |=     |dilution factor (5.1.1);                                                  |
|p         |=     |weight of sample in g;                                                    |
|0,9       |=     |glucose conversion factor for starch.                                     |

Notes:

(1)   Where a test solution cannot be filtered according to point 5.1.7, appropriate  methods  should  be  taken  in  order  to  obtain  a  clear
       solution.

(2)   Where an inhibition of enzymes occurs, it is advisable to apply a method which involves the addition of known amounts of pure starch.

                                                                 _______________

                                                                     ANNEX II

   DETERMINATION OF STARCHES OR DEXTRINS OR OTHER MODIFIED STARCHES CONTENT IN GOODS OF Ö CN CODES Õ 3505 20 10 TO 3505 20 90 AND OF AMYLACEOUS
                                       SUBSTANCES CONTENT IN GOODS OF Ö CN CODES Õ 3809 10 10 TO 3809 10 90

I.    Principle

      Starch is converted by acid hydrolysis into reducing sugars which are determined by volume using Fehling's solution.

II.   Apparatus and reagents

       1.   250 ml flask;

       2.   200 ml graduated flask;

       3.   25 ml graduated burette;

       4.   Hydrochloric acid at 1,19 density;

       5.   Potassium hydroxide solution;

       6.   Decolourising charcoal;

       7.   Fehling's solution;

       8.   Methylene blue solution (1 %).

III.  Method

      Into a 250 ml flask place a sample containing about 1 g of starch. Add 100 ml of distilled water and 2 ml of hydrochloric  acid.  Bring  to
       the boil and reflux for three hours.

      Transfer the contents of the flask and rinsings into a 200 ml  graduated  flask.  Cool  and  nearly  neutralise  with  potassium  hydroxide
       solution. Add distilled water to 200 ml and filter through a little decolourising charcoal.

      Then pour the solution into a graduated burette and reduce 10 ml of Fehling's solution by the following method:

      Into a flat-bottomed flask of about 250 ml pour 10 ml of Fehling's solution (5 ml of solution A and 5 ml of solution B). Shake until  clear
       and add 40 ml of distilled water and a small quantity of quartz or pumice.

      Place the flask on a square asbestos plate with a round hole of about 6 cm diameter in the centre, the asbestos in turn resting on a  piece
       of wire gauze. Heat the flask at such a rate that the liquid begins boiling after about two minutes.

      From the burette, add to the boiling liquid successive quantities of the sugar solution until the blue colour  of  the  Fehling's  solution
       becomes hardly discernible; then add 2 or 3 drops of methylene blue solution as indicator, and complete the titration  by  adding  further
       quantities of the sugar solution, drop by drop, until the blue colour of the indicator disappears.

      For greater accuracy repeat the titration under the same conditions, but adding without a break almost all the sugar solution  required  to
       reduce the Fehling's solution. In this second titration, the reduction of the Fehling's solution should occur within three  minutes.  Keep
       boiling for exactly two further minutes, adding the reagent within one minute drop by drop to the boiling solution until the  blue  colour
       disappears.

      The percentage by weight of starch in the sample is determined by means of the following formula:

                                                   starch % = ((T × 200 × 100)/(n × p)) × 0,95

      where:

|T     |is the quantity in grams of anhydrous dextrose corresponding to 10 ml of Fehling's solution (5 ml of solution A and 5 |
|      |ml of solution B). This titer corresponds to 0,04945 g of anhydrous dextrose when solution A contains 17,636 g of     |
|      |copper per litre;                                                                                                     |
|n     |is the number of ml of the sugar solution used for titration;                                                         |
|p     |is the weight of the sample amount;                                                                                   |

      0,95  is the rate of conversion of anhydrous dextrose into starch.

IV.   Preparation of Fehling's solutions

|Solution A:           |In a graduated flask dissolve 69,278 g of pure crystallised copper sulphate — Analytical Reagent      |
|                      |(CuSO4 5 H2O) — free from iron in distilled water and bring the volume to 1 litre with distilled      |
|                      |water. The correct strength of this solution must be verified by a quantitative determination of the  |
|                      |copper.                                                                                               |
|Solution B:           |In a graduated flask dissolve 100 g of sodium hydroxide and 346 g of double sodium potassium tartrate |
|                      |(Rochelle salt) in distilled water and bring the volume to 1 litre with distilled water.              |

      The two solutions A and B must be mixed in equal quantities immediately before use. 10 ml of Fehling's solution (5 ml of solution A  and  5
       ml of solution B) is completely reduced, under the conditions described at III, by 0,04945 g of anhydrous dextrose.

                                                                  _____________

                                                                    ANNEX III

                           DETECTION OF COMMON WHEAT FLOUR OR MEAL IN MACARONI, SPAGHETTI AND SIMILAR PRODUCTS (PASTA)

                                        (by the Young and Gilles method, modified by Bernaerts and Gruner)

I.    Principle

      An extract of the sample of the pasta for analysis is prepared by using a non-polar solvent.

      This extract is chromatographed on a thin layer of silica gel so as to separate the sterols present in various band form fractions.

      According to the number of brightly coloured bands it is possible to determine whether the product under examination has been  manufactured
       exclusively from durum wheat or common wheat, or from a mixture of the two. It is also possible to determine whether eggs have been added.

II.   Apparatus and reagents

       1.   Homogeniser or grinder to obtain a grist that will pass through a standard sieve with a 0,200 mm mesh;

       2.   Standard sieve with a 0,200 mm mesh;

       3.   Evaporator with a water bath for evaporation under reduced pressure;

       4.   Glass plate, aluminium sheet or other appropriate backing measuring 20 cm x 20 cm covered with a thin layer of  silica  gel.  If  the
           thin layer has to be prepared, silica gel mixed with about 13% plaster should be used, and it should be applied in a  0,25  mm  layer
           with suitable apparatus in accordance with the manufacturer's instructions;

       5.   Micropipette for measuring 20 microlitres;

       6.   Container with lid suitable for the development of chromatograms;

       7.   Atomiser;

       8.   Petroleum ether with a boiling point between 40 and 60 °C, redistilled before use;

       9.   Anhydrous ethyl ether for analysis;

       10.  Carbon tetrachloride for chromatography, redistilled before use;

       11.  Phosphomolybdic acid for analysis;

       12.  94° ethyl alcohol.

III.  Method

      Grind about 20 g of the sample for analysis so that all of it passes through the sieve. Put the sample in an  Erlenmeyer  flask  and  cover
       with 150 ml petroleum ether. Leave at normal temperature until the following day. Shake from time to time.

      Then filter on a Büchner funnel fitted with a filtering aid or on a sintered filter. Gradually transfer the clear  solution  thus  obtained
       into a 100 ml calibrated flask. Evaporate the solvent under reduced pressure by heating the flask in a water bath at 40 °C to 50 °C.  When
       the solvent has evaporated, heat under reduced pressure for a further ten minutes.

      When the flask has cooled, determine the weight of the extract. Dilute the extract in ethyl ether on the basis of 1 ml ethyl ether  per  60
       mg of extract.

      Activate the thin layers by bringing them to 130 °C for three hours. Leave to cool in a desiccator containing silica gel. Plates which  are
       not used immediately can be preserved in the same desiccator.

      Apply, drop by drop, 20 microlitres of the clear solution to form a band of constant width and 3 cm in length on a layer  preferably  newly
       activated. Let the solvent evaporate.

      Develop the chromatogram under normal temperature with carbon tetrachloride using a  chromatographic  container  the  walls  of  which  are
       covered with filter paper soaked in solvent. After about an hour the solvent will reach a height of 18 cm. Remove the plate and leave  the
       solvent to evaporate in the open. For better separation of the bands, develop the chromatogram  a  second  time.  Again  let  the  solvent
       evaporate in the open.

      Spray the thin layer of silica gel with a solution of 20 % phosphomolybdic acid in ethyl alcohol.  The  colour  of  the  layer  must  be  a
       uniform yellow. Develop the bands by the heating the sprayed plate at 110 °C for five minutes.

IV.   Interpretation of the chromatogram

      If the chromatogram shows a single main brightly coloured band with an Rf of about 0,4 to 0,5, the wheat used for the  manufacture  of  the
       pasta in question is durum wheat. If, on the other hand, two main bands of equal brightness appear, the raw material used is common wheat.
       Mixtures of durum wheat and common wheat can be assessed by an evaluation of the relative brightness of the two bands.

      If there are three bands (two bands at the height where the main bands for common wheat are to be found, with a further band between  them)
       eggs have been added to pasta. In this case, the raw material used is durum wheat if the middle band is brighter than the upper  band.  On
       the other hand, if the upper band is brighter than the middle band, the raw material used is common wheat.

                                                                  _____________

                                            é

                                                                     ANNEX IV

                                                      Repealed Regulation with its amendment

|Commission Regulation (EEC) No 4154/87                                    |(OJ L 392, 31.12.1987, p. 19)                         |
|Commission Regulation (EC) No 203/98                                    |(OJ L 21, 28.1.1998, p. 6)                            |

                                                                  _____________

                                                                     ANNEX V

                                                                Correlation Table

|Regulation (EEC) No 4154/87                                          |This Regulation                                                      |
|Articles 1 to 4                                                      |Articles 1 to 4                                                      |
|Article 5                                                            |__                                                                   |
|__                                                                   |Article 5                                                            |
|Article 6                                                            |Article 6                                                            |
|Annexes I, II and III                                                |Annexes I, II and III                                                |
|__                                                                   |Annex IV                                                             |
|__                                                                   |Annex V                                                              |

                                                                  _____________

                                                             -----------------------
[1]   OJ L 256, 7.9.1987, p. 1. Ö Regulation as last amended by Regulation (EC) No 486/2006 (OJ L 88, 25.3.2006, p. 1). Õ
[2]   OJ L 392, 31.12.1987, p. 19. Regulation as amended by Regulation (EC) No 203/98 (OJ L 21, 28.1.1998, p. 6).
[3]   See Annex IV.
[4]   OJ L 318, 20.12.1993, p. 18. Regulation as last amended by Regulation (EC) No 2580/2000 (OJ L 298, 25.11.2000, p. 5).
[5]   OJ L 187, 26.7.1996, p. 18.
[6]   U is the international unit of enzyme activity.