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or paying agencies and laying down methods of analysis for determining the quality of cereals (Codified version) (repealed) in Northern Ireland

EU Regulation No 687/2008 · Adopted 18 July 2008 · Extends to United Kingdom

Contents

1. Chapter I: OFFERS AND TAKEOVERS OF CEREAL FOR INTERVENTION Repealed
2. 1Article 1 Repealed
3. 2Article 2 Repealed
4. 3Article 3 Repealed
5. 4Article 4 Repealed
6. 5Article 5 Repealed
7. 6Article 6 Repealed
8. 7Article 7 Repealed
9. 8Article 8 Repealed
10. Chapter II: RULES FOR PAYMENTS AND CHECKS Repealed
11. 9Article 9 Repealed
12. 10Article 10 Repealed
13. 11Article 11 Repealed
14. 12Article 12 Repealed
15. Chapter III: INFORMATION TO BE FORWARDED TO THE COMMISSION Repealed
16. 13Article 13 Repealed
17. Chapter IV: FINAL PROVISIONS Repealed
18. 14Article 14 Repealed
19. 15Article 15 Repealed
20. Signature
21. Annex IAnnex I Repealed
22. Annex II Repealed
23. DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY Repealed
24. 1.1Broken grains Repealed
25. Grain impurities Repealed
26. (a)Shrivelled grains Repealed
27. (b)Other cereals Repealed
28. (c)Grains damaged by pests Repealed
29. (d)Grains in which the germ is discoloured, mottled grains, grains affected with fusariosis Repealed
30. (e)Division (e) Repealed
31. 1.3Sprouted grains Repealed
32. Miscellaneous impurities (Schwarzbesatz) Repealed
33. (a)Extraneous seeds Repealed
34. (b)Damaged grains Repealed
35. (c)Extraneous matter Repealed
36. (d)Division (d) Repealed
37. (e)Division (e) Repealed
38. (f)Division (f) Repealed
39. (g)Division (g) Repealed
40. Live pests Repealed
41. 1.6Piebald grains which have lost their vitreous aspect (mitadiné or piebald) Repealed
42. SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF CEREAL FOR THE DEFINITION OF IMPURITIES Repealed
43. 2.1Durum wheat Repealed
44. 2.2Common wheat Repealed
45. 2.3Barley Repealed
46. 2.4Maize Repealed
47. 2.5Sorghum Repealed
48. Annex III: STANDARD METHOD FOR DETERMINING MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY Repealed
49. 1For common wheat and barley, an average sample of 250 g shall be passed through two sieves, one with slotted perforations of 3,5 mm and the other with slotted perforations of 1,0 mm, for half a minute each. Repealed
50. 2An average sample of 500 g in the case of maize and 250 g for sorghum, is shaken for half a minute in a sieve which has slotted perforations of 1,0 mm. Check for the presence of live pests and dead insects. Repealed
51. 3Groups of matter other than basic cereals of unimpaired quality, determined according to the methods referred to in 1 and 2 must be weighed very carefully to the nearest 0,01 g and distributed according to percentage over the average sample. The particulars entered in the analysis report shall be to the nearest 0,1 %. Check for live pests. Repealed
52. 4The apparatus to be used for the operations referred to in 1, 2 and 3 is as follows: Repealed
53. Annex IV: STANDARD METHOD OF TESTING FOR MOISTURE CONTENT Repealed
54. 1Principle Repealed
55. 2Scope Repealed
56. 3Apparatus Repealed
57. 4Procedure Repealed
58. 5Method of calculation and formulae Repealed
59. 6Repetition Repealed
60. Annex V: METHOD FOR DETERMINING THE NON-STICKINESS AND MACHINABILITY OF THE DOUGH OBTAINED FROM COMMON WHEAT Repealed
61. 1Title Repealed
62. 2Scope Repealed
63. 3Principle Repealed
64. Ingredients Repealed
65. 4.1Yeast Repealed
66. Tap water Repealed
67. 4.3Sugar-salt-ascorbic acid solution Repealed
68. 4.4Sugar solution Repealed
69. 4.5Enzyme active malt flour Repealed
70. Equipment and apparatus Repealed
71. 5.1Baking room Repealed
72. 5.2Refrigerator Repealed
73. 5.3Balance Repealed
74. 5.4Balance Repealed
75. 5.5Analytical balance Repealed
76. 5.6Mixer Repealed
77. 5.7Proving cabinet Repealed
78. 5.8Open plastic boxes Repealed
79. 5.9Square plastic sheets Repealed
80. 5.10Moulder Repealed
81. 6Sampling Repealed
82. Procedure Repealed
83. 7.1Determination of water uptake Repealed
84. 7.2Determination of malt flour addition Repealed
85. 7.3Reactivation of active dry yeast Repealed
86. 7.4Temperature adjustment of the flour and the dough liquid Repealed
87. 7.5Dough composition Repealed
88. 7.6Mixing Repealed
89. 7.7Dividing and rounding Repealed
90. 7.8Moulding Repealed
91. 8Test report Repealed
92. General remarks Repealed
93. 9.1Division 9.1 Repealed
94. 9.2Division 9.2 Repealed
95. Annex VI: DETERMINATION OF THE RATE OF LOSS OF VITREOUS ASPECT Repealed
96. 1Principle Repealed
97. 2Equipment and apparatus Repealed
98. Procedure Repealed
99. (a)Division (a) Repealed
100. (b)Division (b) Repealed
101. (c)Division (c) Repealed
102. (d)Division (d) Repealed
103. (e)Division (e) Repealed
104. (f)Division (f) Repealed
105. 4Expression of results Repealed
106. 5Result Repealed
107. Annex VIIAnnex VII Repealed
108. Annex VIII: Practical method for determining the reduction to be applied to the price of sorghum by intervention agencies Repealed
109. 1Basic data Repealed
110. 2Calculation of the reduction Repealed
111. Annex IXAnnex IX Repealed
112. Annex XAnnex X Repealed