CELEX: 51977PC0474
Language: en
Date: 1977-10-04
Title: Proposal for a COUNCIL REGULATION (EEC) laying down quality requirements in respect of common wheat for bread making (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (77) 474
Vol. 1977/0149
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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                            COM(77)474 final
                                            Brussels , 4 October 1977
                            v .-
                             Proposal for a
                        COUNCIL REGULATION ( EEC )
                laying down quality requirements in respect
                of common wheat for "bread making
                ( submitted to the Council by the Commission)
COM(77) 474 final
 ---pagebreak---                             EXPLANATORY MEMORANDUM
1 . In accordance with Article 3 ( 2 ) of Regulation ( EEC ) no 2727/75i common
                                   •  >N ■»
      wheat for which the reference price is fixed, must satisfy the criteria
      for the standard type as well as the requirements for wheat of average
      breadmaking quality .                                              *
2 . This average bread-making quality of common wheat is now defined in this
      draft Regulation in the following ways
                                                             ι
                                                              \
    . 1 , Assessment of the behaviour of the dough obtained from this wheat when
          subjected to mechanical kneading ( determination of the minimum bread­
          making quality);
      2 . Definition of the chemical and bio-chemical properties of common wheat
          previously recognised as being of minimum bread-making quality .
3 . The behaviour of the dough , when subjected to mechanical kneading , has been
      assessed according to a method used by the intervention agencies of the
      EEC since 1 August 1976 . This method - which constitutes a"nachinability test "
      for the dough ( sticky or non-3tids.y ) - enables the minimum bread-making quality
      of a common wheat to be determined .
      In order to determine the average quality of common wheat a method is used
      enabling a grading of the bread-making quality of this wheat ot be obtained
      by defining its chemical and bio-chemical properties . The properties for
      each one of which a minimum threshold will have to be set in the cereal re­
      gulations will be based , in conformity with the method proposed , on the
      following criteria:
      - protein count (N x 5«7 )»
      – sedimentation index according to Zeleny ( quantity and quality of gluten );
         fall index according to Hagberg ( degree of anylasic activity ).
5 « These properties will form a basis for qualititive assessment by the inter­
      vention agencies when special intervention measures are applied taken the
      form of buying at the reference price .
      Furthermore , at the time of resale by the intervention agencies these properties
      will provide the buyers with objective information on the intrinsic quality of
   . the wheat .
                                                                              • • •/• • •
 ---pagebreak--- Furthermore , this method of analysis - which is currently used in several
Member States - ought not to involve any special investment sinoe the equipment
necessary for its application is generally available in agricultural laboratories .
 ---pagebreak---                                   Proposal for a
                             COUNCIL REGULATION ( EEC )
            laying down quality requirements in respect of common wheat for bread
            making                                                  '   >
THE COUNCIL OF THE EUROPEAN COMMUNITIES ,
Having regard to the Treaty establishing the European Economic Community ,
Having regard to Council Regulation ( EEC) N° 2727/75 of 29 October 1975 on the
common organization of the market in cereals^", as last amended by Regulation (EEC)
            2      .  .       . .    ....    ...        .
N° I386/77 t and in particular Article 4 thereof ,
Having regard to the proposal from the Commission ,
Whereas Article 3(2) of Regulation ( EEC ) No 2727/75 provides that the reference price
is to be fixedjfor common wheat which meets standard quality criteria and medium
bread-making quality requirements ; whereas the definition of medium bread-making ;
quality.j.n._Qpnan.on_ wheat should be based both on the behaviour of the dough from*
such wheat during the mechanical kneading process and also "on . its chemical and _
biochemical characteristics ;                 t       .     -
Whereas Article 8(2 ) of Regulation ( EEC) No 2727/75 provides that special interven­
 tion measures may apply to -qualities of common wheat of bread-making quality other
 than th)se that for which the reference price has been fixed ; whereas the minimum
 requirements for bread making should therefore be laid down ,
 HAS ADOPTED THIS REGULATION :            .
                                                Article 1
 Common wheat shall meet the minimum requirements for bread making when the dough
           from such > wheat does not stick during the mechanical kneading process , '
                                        *
                                                Article 2
 Common wheat shall meet the necessary requirements to be "of "medium bread-making quality
 when it satisfies the minimum requirements referred to in Article 1          hnn the fol­
 lowing chemical and biochemical characteristics s
 - protein content of at least 11$;
 - Zeleny index of at least 18 ;                                           '               , •
 - Hagberg falling time of at least 180 seconds .
                                                Article 3
 This Regulation shall enter into force on the third day following its publication
 in the Official Journal of the European Communities . '
 It shall apply with effect from 1 August 1978.
 This Regulation shall be binding in its entirety and directly applicable- in all
 Member States .
 Done at Brussels ,                                 ^         For the Council
 1 OJ N# L 281 , I.II.I975 , p. 1
 2 OJ N# L 158 , 29.6.1977 , P. 1 .