****

( 1 ) OJ NO L 281 , 1 . 11 . 1975 , P . 1 .

( 2 ) OJ NO L 156 , 14 . 6 . 1978 , P . 1 .

( 3 ) OJ NO L 156 , 14 . 6 . 1978 , P . 4 .

COMMISSION REGULATION ( EEC ) NO 1387/78

OF 23 JUNE 1978

LAYING DOWN THE METHOD FOR DETERMINING THE MINIMUM BREAD-MAKING QUALITY OF COMMON WHEAT

THE COMMISSION OF THE EUROPEAN

COMMUNITIES ,

HAVING REGARD TO THE TREATY ESTABLISHING THE EUROPEAN ECONOMIC COMMUNITY ,

HAVING REGARD TO COUNCIL REGULATION ( EEC ) NO 2727/75 OF 29 OCTOBER 1975 ON THE COMMON ORGANIZATION OF THE MARKET IN CEREALS ( 1 ), AS LAST AMENDED BY REGULATION ( EEC ) NO 1254/78 ( 2 ), AND IN PARTICULAR ARTICLE 4 ( 3 ) THEREOF ,

HAVING REGARD TO COUNCIL REGULATION ( EEC ) NO 1256/78 OF 12 JUNE 1978 LAYING DOWN THE MINIMUM REQUIREMENTS FOR COMMON WHEAT FOR BREAD-MAKING ( 3 ),

WHEREAS COMMON WHEAT IS CONSIDERED TO BE OF MINIMUM BREAD-MAKING QUALITY WHEN ITS CHEMICAL AND BIOCHEMICAL PROPERTIES ARE SATISFACTORY , AND WHEN , AFTER MILLING THE WHEAT TO FLOUR , MECHANICAL HANDLING OF THE DOUGH OBTAINED FROM SUCH FLOUR IS POSSIBLE ; WHEREAS , IN ORDER TO ASSESS THE BEHAVIOUR OF THE DOUGH SUBJECTED TO MECHANICAL HANDLING FOR BREAD-MAKING PURPOSES , IT IS SUFFICIENT TO APPLY ONLY THE FIRST PART OF THE EUROPEAN BAKING TEST DEVELOPED AT THE COMMISSION ' S REQUEST BY A GROUP OF COMMUNITY LABORATORIES ;

WHEREAS THE MEASURES PROVIDED FOR IN THIS REGULATION ARE IN ACCORDANCE WITH THE OPINION OF THE MANAGEMENT COMMITTEE FOR CEREALS ,

HAS ADOPTED THIS REGULATION :

ARTICLE 1

COMMON WHEAT SHALL BE CONSIDERED TO BE OF MINIMUM BREAD-MAKING QUALITY WHEN THE AMYLASE ACTIVITY OF THE GROUND GRAIN IS ACCEPTABLE AND WHEN , AFTER MILLING THE WHEAT TO FLOUR , THE DOUGH OBTAINED FROM SUCH FLOUR PROVES TO BE NON-STICKY AND MACHINABLE .

ARTICLE 2

THE AMYLASE ACTIVITY OF THE GROUND GRAIN SHALL BE CONSIDERED TO BE ACCEPTABLE IF THE FALLING NUMBER IS NOT LESS THAN 160 SECONDS .

THE FALLING NUMBER SHALL BE DETERMINED IN ACCORDANCE WITH THE METHODS RECOGNIZED BY THE INTERNATIONAL ASSOCIATION FOR CEREAL CHEMISTRY ( ICC ), THE STANDARDS OF WHICH ARE LAID DOWN UNDER THE FOLLOWING HEADING :

- NO 107 : DETERMINATION OF THE FALLING NUMBER ( ACCORDING TO HAGBERG-PERTEN ) AS A MEASURE OF THE DEGREE OF ALPHA AMYLASE ACTIVITY IN GRAIN AND FLOUR .

ARTICLE 3

TO BE CONSIDERED AS NON-STICKY AND MACHINABLE , THE DOUGH SHALL MEET THE FOLLOWING REQUIREMENTS :

( A ) AT THE END OF THE MIXING , THE DOUGH SHOULD FORM A COHERENT MASS WHICH HARDLY ADHERES TO THE SIDES OF THE BOWL AND SPINDLE OF THE MIXER . IT SHOULD BE POSSIBLE TO COLLECT THE DOUGH EASILY BY HAND AND REMOVE IT FROM THE MIXING BOWL IN A SINGLE MOTION WITHOUT NOTICEABLE LOSS ;

( B ) DURING MOULDING , THE DOUGH SHOULD ADHERE HARDLY , OR NOT AT ALL , TO THE SIDES OF THE DOUGH MOULDING CHAMBER SO THAT IT CAN FREELY ROTATE AROUND ITSELF AND FORM A REGULAR BALL . AT THE END OF THE OPERATION THE DOUGH SHOULD NOT STICK TO THE SIDES OF THE CHAMBER WHEN THE LID OF THE CHAMBER IS RAISED .

THESE CHARACTERISTICS SHALL BE ASSESSED BY APPLYING THE FIRST PART OF THE EUROPEAN BAKING TEST ACCORDING TO THE STANDARD METHOD SET OUT IN THE ANNEX HERETO .

ARTICLE 4

THE COSTS RELATING TO THE BAKING TEST AND THE TEST OF AMYLASE ACTIVITY SHALL BE BORNE BY THE OFFERER . IN THE EVENT OF A DISPUTE , THE INTERVENTION AGENCY SHALL SUBMIT THE COMMON WHEAT IN QUESTION TO A FURTHER BAKING TEST , THE COST OF WHICH SHALL BE BORNE BY THE LOSING PARTY .

ARTICLE 5

THIS REGULATION SHALL ENTER INTO FORCE ON THE THIRD DAY FOLLOWING ITS PUBLICATION IN THE OFFICIAL JOURNAL OF THE EUROPEAN COMMUNITIES .

IT SHALL APPLY WITH EFFECT FROM 1 AUGUST 1978 .

THIS REGULATION SHALL BE BINDING IN ITS ENTIRETY AND DIRECTLY APPLICABLE IN ALL MEMBER STATES .

DONE AT BRUSSELS , 23 JUNE 1978 .

FOR THE COMMISSION

FINN GUNDELACH

VICE-PRESIDENT

Amendments and corrections
July 31, 1981	Repealed by 31981R2062
August 1, 1978	Application - See Art 5
July 29, 1978	Modified by 31978R1741 - detail
June 27, 1978	Entry into force - Date pub. + 3 See Art 5

Commission Regulation (EEC) No 1387/78 of 23 June 1978 laying down the method for determining the minimum bread-making quality of common wheat