{
  "url": "https://openlegislation.uk/eu-regulation-2016-1240/annex-I/part-III/division-1/division-7/division-7.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2016-1240/annex-I/part-III/division-1/division-7/division-7.5.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/III/division/1/division/7/division/7.5",
  "kind": "division",
  "number": "7.5",
  "heading": "Dough composition",
  "text": "Weigh, with a precision of 2 g, 10 y/3 g flour on as-is moisture basis (corresponding to 1 kg flour on a 14 % moisture basis), in which ‘y’ is the quantity of flour used in the farinograph test (see ICC Standard No 115/1).\nWeigh, with a precision of 0,2 g, the quantity of malt flour necessary to bring the ‘falling number’ within the range 200 to 250 (point 7.2).\nWeigh 430 ± 5 g sugar-salt-ascorbic acid solution (point 4.3) and add water to a total mass of (x – 9) 10 y/3 g, (see point 10.2) in which ‘x’ is the quantity of water used in the farinograph test (see ICC Standard No 115/1). This total mass (usually between 450 and 650 g) must be achieved with a precision of 1,5 g.\nWeigh 90 ± 1 g yeast suspension (point 7.3).\nNote the total mass of the dough (P), which is the sum of the masses of flour, sugar-salt-ascorbic acid solution plus water, yeast suspension and malt flour.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2016/1240/annex/I/part/III/division/1/division/7/division/7.5",
    "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."
}