Commission Regulation (EEC) No 2062/81 of 15 July 1981 laying down the method for determining the minimum bread-making quality of common wheat

COMMISSION  REGULATION (EEC) No 2062/81
of 15 July 1981
laying down the method for determining the minimum bread-making quality of common wheat
THE COMMISSION OF THE EUROPEAN
COMMUNITIES
,
Having regard to the Treaty establishing the European Economic Community,
Having regard to Council Regulation (EEC) No 2727/75 of 29 October 1975 of the common organization of the market in cereals (1), as last amended by Regulation (EEC) No 1949/81 (2), and in particular Article 4 thereof,
Having regard to Council Regulation (EEC) No 1955/81 of 13 July 1981 laying down technical requirements in respect of common wheat for bread-making (3),
Whereas common wheat meets minimum bread-making quality requirements when its amylase activity and protein content are acceptable and when, after milling the wheat to flour, mechanical handing of the dough obtained from such flour is possible; whereas, in order to assess the behaviour of the dough subjected to mechanical handing for bread-making purposes, it is sufficient to apply only the first part of the European baking test developed at the Commission's request by a group of Community laboratories;
Whereas the Management Committee for Cereals has not delivered an opinion within the time limit set by its chairman,