OpenLegislation

Division 9 General remarksF1

United Kingdom Repealed

Original text. Later amendments are not shown.

  1. 9.1The formula for the calculation of the quantity of dough liquid is based on the following considerations:
  2. 9.2The method is not directly applicable to wheat. The procedure to be followed for characterising the baking properties of wheat is as follows:

Annotations

Textual amendments

F1

Repealed by Commission Delegated Regulation (EU) 2016/1238 of 18 May 2016 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (Text with EEA relevance) and by Commission Implementing Regulation (EU) 2017/1185 of 20 April 2017 laying down rules for the application of Regulations (EU) No 1307/2013 and (EU) No 1308/2013 of the European Parliament and of the Council as regards notifications to the Commission of information and documents and amending and repealing several Commission Regulations (Text with EEA relevance).