{
  "url": "https://openlegislation.uk/eu-regulation-2016-1240/annex-I/part-II/division-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2016-1240/annex-I/part-II/division-1.json",
  "legislation": "eur/2016/1240",
  "legislation_title": "Commission Implementing Regulation (EU) 2016/1240 of 18 May 2016 laying down rules for the application of 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)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2016-1240",
  "path": "annex/I/part/II/division/1",
  "kind": "division",
  "number": null,
  "heading": "Methods used for determining the quality of cereals offered or tendered for, or placed in, intervention",
  "text": "Pursuant to Article 4, the following methods are to be used to determine the quality of cereals offered or tendered for, or placed in, intervention:\n(a)reference method for determining matter other than basic cereals of unimpaired quality:\n(i)for common wheat, durum wheat and barley: standard EN 15587,\n(ii)for maize: standard EN 16378;\n(b)reference method for determining the moisture content:\n(i)for maize: standard EN ISO 6540,\n(ii)for cereals other than maize: standard EN ISO 712, or an infrared technology-based method complying with standard EN 15948.\nIn the event of a dispute, only the results resulting from applying standard EN ISO 6540 for maize and standard EN ISO 712 for cereals other than maize are to be considered valid;\n(c)reference method for determining the non-stickiness and machinability of the dough obtained from common wheat: that set out in Part III of this Annex;\n(d)reference method for determining the protein content in durum wheat and ground common wheat: that set out in:\n(i)standard EN ISO 20483, or\n(ii)standard CEN ISO/TS 16634-2.\nIn the event of a dispute, only the results obtained from applying standard EN ISO 20483 are to be considered valid;\n(e)reference method for determining the Zeleny index of ground common wheat: that set out in standard EN ISO 5529;\n(f)reference method for determining the Hagberg falling number (amylase activity test): that set out in standard EN ISO 3093;\n(g)reference method for determining the rate of loss of the vitreous aspect of durum wheat: that set out in standard EN 15585;\n(h)reference method for determining the specific weight: that set out in standard EN ISO 7971/3;\n(i)sampling and analysis methods for establishing the rate of mycotoxins: those referred to in the Annex to Commission Regulation (EC) No 1881/2006 and set out in Annexes I and II to Commission Regulation (EC) No 401/2006.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (OJ L 364, 20.12.2006, p. 5)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs (OJ L 70, 9.3.2006, p. 12)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2016/1240/annex/I/part/II/division/1",
    "retrieved_at": "2026-11-01T14:45:39.577408+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}