Commission Regulation (EC) No 824/2000 of 19 April 2000 establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals (repealed)

EU Regulation No 824/2000 · Adopted 19 April 2000 · Extends to United Kingdom

Commission Regulation (EC) No 824/2000

of 19 April 2000

establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals (repealed)

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Annotations to the whole text

Textual amendments

F1: Repealed by Commission Regulation (EC) No 687/2008 of 18 July 2008 establishing procedures for the taking-over of cereals by intervention agencies or paying agencies and laying down methods of analysis for determining the quality of cereals (Codified version).

1Article 1 Repealed
2Article 2 Repealed
3Article 3 Repealed
3aArticle 3a Repealed
4Article 4 Repealed
5Article 5 Repealed
6Article 6 Repealed
7Article 7 Repealed
8Article 8 Repealed
9Article 9 Repealed
10Article 10 Repealed
11Article 11 Repealed
11aArticle 11a Repealed
12Article 12 Repealed
13Article 13 Repealed
Signature
Annex IAnnex I Repealed
Annex II Repealed
DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY Repealed
1.1Broken grains Repealed
1.2Grain impurities Repealed
1.3Sprouted grains Repealed
1.4Miscellaneous impurities (Schwarzbesatz) Repealed
Live pests Repealed
1.6Piebald grains which have lost their vitreous aspect (mitadiné or piebald) Repealed
SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF CEREAL FOR THE DEFINITION OF IMPURITIES Repealed
2.1Durum wheat Repealed
2.2Common wheat Repealed
2.3Rye Repealed
2.4Barley Repealed
2.5Maize Repealed
2.6Sorghum Repealed
Annex III: STANDARD METHOD FOR DETERMINING MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY Repealed
1Division 1 Repealed
2Division 2 Repealed
3Division 3 Repealed
4Division 4 Repealed
Annex IV: STANDARD METHOD OF TESTING FOR MOISTURE CONTENT Repealed
1Principle Repealed
2Scope Repealed
3Apparatus Repealed
Procedure Repealed
Drying Repealed
5Method of calculation and formulae Repealed
6Repetition Repealed
Annex V: METHOD FOR DETERMINING THE NON-STICKINESS AND MACHINABILITY OF THE DOUGH OBTAINED FROM COMMON WHEAT Repealed
1Title Repealed
2Scope Repealed
3Principle Repealed
Ingredients Repealed
4.1Yeast Repealed
Tap water Repealed
4.3Sugar-salt-ascorbic acid solution Repealed
4.4Sugar solution Repealed
4.5Enzyme active malt flour Repealed
Equipment and apparatus Repealed
5.1Baking room Repealed
5.2Refrigerator Repealed
5.3Balance Repealed
5.4Balance Repealed
5.5Analytical balance Repealed
5.6Mixer Repealed
5.7Proving cabinet Repealed
5.8Open plastic boxes Repealed
5.9Square plastic sheets Repealed
5.10Moulder Repealed
6Sampling Repealed
Procedure Repealed
7.1Determination of water uptake Repealed
7.2Determination of malt flour addition Repealed
7.3Reactivation of active dry yeast Repealed
7.4Temperature adjustment of the flour and the dough liquid Repealed
7.5Dough composition Repealed
7.6Mixing Repealed
7.7Dividing and rounding Repealed
7.8Moulding Repealed
9Test report Repealed
General remarks Repealed
Repealed
10.2Division 10.2 Repealed
10.3Division 10.3 Repealed
Annex VI: DETERMINATION OF THE RATE OF LOSS OF VITREOUS ASPECT Repealed
1Principle Repealed
2Equipment and apparatus Repealed
3Procedure Repealed
4Expression of results Repealed
5Result Repealed
Annex VIIAnnex VII Repealed
Annex VIII: Practical method for determining the reduction to be applied to the price of sorghum by intervention agencies Repealed
1Basic data Repealed

1F1

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2F1

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3F1

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3aF1

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4F1

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5F1

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6F1

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7F1

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8F1

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9F1

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10F1

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11F1

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11aF1

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12F1

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13F1

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Signature

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Annex IF1

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1.1Broken grainsF1

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1.2Grain impuritiesF1

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1.3Sprouted grainsF1

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1.4Miscellaneous impurities (Schwarzbesatz)F1

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1.6Piebald grains which have lost their vitreous aspect (mitadiné or piebald)F1

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2.1Durum wheatF1

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2.2Common wheatF1

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2.3RyeF1

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2.4BarleyF1

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2.5MaizeF1

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2.6SorghumF1

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1F1

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2F1

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3F1

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4F1

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1PrincipleF1

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2ScopeF1

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3ApparatusF1

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Drying

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5Method of calculation and formulaeF1

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6RepetitionF1

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1TitleF1

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2ScopeF1

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3PrincipleF1

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4.1YeastF1

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4.3Sugar-salt-ascorbic acid solutionF1

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4.4Sugar solutionF1

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4.5Enzyme active malt flourF1

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5.1Baking roomF1

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5.2RefrigeratorF1

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5.3BalanceF1

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5.4BalanceF1

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5.5Analytical balanceF1

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5.6MixerF1

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5.7Proving cabinetF1

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5.8Open plastic boxesF1

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5.9Square plastic sheetsF1

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5.10MoulderF1

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6SamplingF1

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7.1Determination of water uptakeF1

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7.2Determination of malt flour additionF1

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7.3Reactivation of active dry yeastF1

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7.4Temperature adjustment of the flour and the dough liquidF1

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7.5Dough compositionF1

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7.6MixingF1

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7.7Dividing and roundingF1

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7.8MouldingF1

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9Test reportF1

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10.2F1

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10.3F1

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1PrincipleF1

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2Equipment and apparatusF1

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3ProcedureF1

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4Expression of resultsF1

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5ResultF1

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Annex VIIF1

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1Basic dataF1

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Commission Regulation (EC) No 824/2000 of 19 April 2000 establishing procedures for the taking-over of cereals by intervention agencies and laying down methods of analysis for determining the quality of cereals (repealed)

Annotations to the whole text

Textual amendments

Contents