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Division 9.2 The method is not directly applicable to wheat. The procedure to be followed for characterising the baking properties of wheat is as follows:

United Kingdom

Original text. Later amendments are not shown.

Clean the wheat sample, and determine the moisture content of the cleaned wheat. If the moisture content is within the range 15,0 % to 16,0 %, do not temper the wheat. If the moisture content is outside this range, adjust the moisture content to 15,5 ± 0,5 %, at least three hours prior to milling.

Mill the wheat into flour using a Buehler laboratory mill MLU 202 or a Brabender Quadrumat Senior mill or similar equipment having the same characteristics.

Choose a milling procedure that yields a flour of minimum 72 % extraction, with an ash content of 0,50 to 0,60 % on dry matter basis.

Determine the ash content of the flour according to Annex II to Commission Regulation (EU) No 234/2010f1 and the moisture content according to this Regulation. Calculate the extraction rate by the equation:

E = (((100 – f) F)/(100 – w) W) × 100 %

where:

E

  • extraction rate,

    • f

  • moisture of the flour,

    • w

  • moisture content of the wheat,

    • F

  • mass of flour produced with moisture content f,

    • W

  • mass of wheat milled with moisture content w.

    1. Division

    Annotations

    Footnotes

    f1

    Commission Regulation (EU) No 234/2010 of 19 March 2010 laying down certain detailed rules for the application of Council Regulation (EC) No 1234/2007 on the granting of export refunds on cereals and the measures to be taken in the event of disturbance on the market for cereals (OJ L 72, 20.3.2010, p. 3).