Paragraph 1
CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| (1) | (2) | (3) | (4) |
| 1.01 | Oats | Grains of Avena sativa L. and other cultivars of oats. | |
| 1.02 | Oat flakes | Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks. | Starch |
| 1.03 | Oat middlings | By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. | Fibre |
| 1.04 | Oat hulls and bran | By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran. | Fibre |
| 1.05 | Barley | Grains of Hordeum vulgare L. | |
| 1.06 | Barley middlings | By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. | Fibre |
| 1.07 | Barley protein | Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation. | ProteinStarch |
| 1.08 | Rice, broken | By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains. | Starch |
| 1.09 | Rice bran (brown) | By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ. | Fibre |
| 1.10 | Rice bran (white) | By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ. | Fibre |
| 1.11 | Rice bran with calcium carbonate | By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process. | FibreCalcium carbonate |
| 1.12 | Fodder meal of parboiled rice | By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process. | FibreCalcium carbonate |
| 1.13 | Ground fodder rice | Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted. | Starch |
| 1.14 | Rice germ expeller | By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere. | ProteinFatFibre |
| 1.15 | Rice germ, extracted | By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere. | Protein |
| 1.16 | Rice starch | Technically pure rice starch. | Starch |
| 1.17 | Millet | Grains of Panicum miliaceum L. | |
| 1.18 | Rye | Grains of Secale cereale L. | |
| 1.19 | Rye middlingsf1 | By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste. | Starch |
| 1.20 | Rye feed | By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran. | Starch |
| 1.21 | Rye bran | By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed. | Fibre |
| 1.22 | Sorghum | Grains of Sorghum bicolor (L.) Moench s.l. | |
| 1.23 | Wheat | Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat | |
| 1.24 | Wheat middlingsf2 | By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste. | Starch |
| 1.25 | Wheat feed | By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran. | Fibre |
| 1.26 | Wheat Branf3 | By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. | Fibre |
| 1.27 | Wheat germ | By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere. | ProteinFat |
| 1.28 | Wheat gluten | Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch. | Protein |
| 1.29 | Wheat gluten feed | By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added. | Protein Starch |
| 1.30 | Wheat starch | Technically pure starch obtained from wheat. | Starch |
| 1.31 | Pre-gelatinised wheat starch | Product consisting of wheat starch largely expanded by heat treatment. | Starch |
| 1.32 | Spelt | Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum. | |
| 1.33 | Triticale | Grains of Triticum X secale hybrid. | |
| 1.34 | Maize | Grains of Zea mays L. | |
| 1.35 | Maize middlingsf4 | By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. | Fibre |
| 1.36 | Maize bran | By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles. | Fibre |
| 1.37 | Maize germ expeller | By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere. | Protein Fat |
| 1.38 | Maize germ, extracted | By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere. | Protein |
| 1.39 | Maize gluten feedf5 | By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process. | Protein Starch Fat, if > 4.5% |
| 1.40 | Maize gluten | Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch. | Protein |
| 1.41 | Maize starch | Technically pure starch obtained from maize. | Starch |
| 1.42 | Pre-gelatinised maize starchf6 | Product consisting of maize starch largely expanded by heat treatment. | Starch |
| 1.43 | Malt culms | By-product of malting, consisting mainly of dried rootlets of germinated cereals. | Protein |
| 1.44 | Brewers' dried grains | By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products. | Protein |
| 1.45 | Distillers' dried grainsf7 | By-product of alcohol distilling obtained by drying solid residues of fermented grain. | Protein |
| 1.46 | Distillers' dark grainsf8 | By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added. | Protein |
Annotations
Footnotes
- f1
-
Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.
- f2
-
Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.
- f3
-
If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.
- f4
-
Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.
- f5
-
This name may be replaced by ‘corn gluten feed’.
- f6
-
This name may be replaced by ‘extruded maize starch’.
- f7
-
The name may be supplemented by the grain species.
- f8
-
This name may be replaced by ‘distillers’ dried grains and solubles’. The name may be supplemented by the grain species.