{
  "url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000/schedule-2/paragraph-1",
  "json_url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000/schedule-2/paragraph-1.json",
  "legislation": "ssi/2000/453",
  "legislation_title": "The Feeding Stuffs (Scotland) Regulations 2000",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-scotland-regulations-2000",
  "path": "schedule/2/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n1.01\nOats\nGrains of Avena sativa L. and other cultivars of oats.\n1.02\nOat flakes\nProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.\nStarch\n1.03\nOat middlings\nBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\nFibre\n1.04\nOat hulls and bran\nBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.\nFibre\n1.05\nBarley\nGrains of Hordeum vulgare L.\n1.06\nBarley middlings\nBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.\nFibre\n1.07\nBarley protein\nDried by-product of starch production from barley. It consists principally of protein obtained from starch separation.\nProteinStarch\n1.08\nRice, broken\nBy-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.\nStarch\n1.09\nRice bran (brown)\nBy-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.\nFibre\n1.10\nRice bran (white)\nBy-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.\nFibre\n1.11\nRice bran with calcium carbonate\nBy-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.\nFibreCalcium carbonate\n1.12\nFodder meal of parboiled rice\nBy-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.\nFibreCalcium carbonate\n1.13\nGround fodder rice\nProduct 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.\nStarch\n1.14\nRice germ expeller\nBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.\nProteinFatFibre\n1.15\nRice germ, extracted\nBy-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.\nProtein\n1.16\nRice starch\nTechnically pure rice starch.\nStarch\n1.17\nMillet\nGrains of Panicum miliaceum L.\n1.18\nRye\nGrains of Secale cereale L.\n1.19\nRye middlings\nBy-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.\nStarch\n1.20\nRye feed\nBy-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.\nStarch\n1.21\nRye bran\nBy-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.\nFibre\n1.22\nSorghum\nGrains of Sorghum bicolor (L.) Moench s.l.\n1.23\nWheat\nGrains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat\n1.24\nWheat middlings\nBy-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.\nStarch\n1.25\nWheat feed\nBy-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.\nFibre\n1.26\nWheat Bran\nBy-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.\nFibre\n1.27\nWheat germ\nBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.\nProteinFat\n1.28\nWheat gluten\nDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch.\nProtein\n1.29\nWheat gluten feed\nBy-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.\nProtein\nStarch\n1.30\nWheat starch\nTechnically pure starch obtained from wheat.\nStarch\n1.31\nPre-gelatinised wheat starch\nProduct consisting of wheat starch largely expanded by heat treatment.\nStarch\n1.32\nSpelt\nGrains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum.\n1.33\nTriticale\nGrains of Triticum X secale hybrid.\n1.34\nMaize\nGrains of Zea mays L.\n1.35\nMaize middlings\nBy-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.\nFibre\n1.36\nMaize bran\nBy-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.\nFibre\n1.37\nMaize germ expeller\nBy-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.\nProtein\nFat\n1.38\nMaize germ, extracted\nBy-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.\nProtein\n1.39\nMaize gluten feed\nBy-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.\nProtein\nStarch\nFat, if > 4.5%\n1.40\nMaize gluten\nDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch.\nProtein\n1.41\nMaize starch\nTechnically pure starch obtained from maize.\nStarch\n1.42\nPre-gelatinised maize starch\nProduct consisting of maize starch largely expanded by heat treatment.\nStarch\n1.43\nMalt culms\nBy-product of malting, consisting mainly of dried rootlets of germinated cereals.\nProtein\n1.44\nBrewers' dried grains\nBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products.\nProtein\n1.45\nDistillers' dried grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain.\nProtein\n1.46\nDistillers' dark grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added.\nProtein",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "This name may be replaced by ‘corn gluten feed’."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "This name may be replaced by ‘extruded maize starch’."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "The name may be supplemented by the grain species."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "This name may be replaced by ‘distillers’ dried grains and solubles’. The name may be supplemented by the grain species."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2000/453/schedule/2/paragraph/1",
    "retrieved_at": "2026-10-28T22:48:34.715434+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."
}