23. 7. 86 Official Journal of the European Communities No L 200/7 COMMISSION REGULATION (EEC) No 2281/86 of 22 July 1986 amending Regulation (EEC) No 1908/84 fixing the standard methods for determining the quality of cereals 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 ('), as last amended by Regulation (EEC) No 1579/86 (%, and in particular Articles 7 and 8 thereof, Having regard to Council Regulation (EEC) No 2731/75 of 23 October 1975 fixing the standard qualities for common wheat, rye, barley, maize, sorghum and durum’ wheat (}), as last amended by Regulation (EEC) No 1580/86 (%), and in particular Article 6 thereof, Whereas, in accordance with the new policy for the cereals sector, Article 1 of Regulation (EEC) No 2731/75 lays down the technological criteria for common wheat ; whereas the methods necessary for determining those criteria should therefore be laid down; Whereas the percentage of iron in the ferric ammonium citrate used as a reagent when the level of tannins in sorghum are determined in accordance with the standard method set out in Annex III to Commission Regulation (EEC) No 1908/84 (%), as amended by Regulation (EEC) No 2159/84 (%), is excessively -high; whereas, conse- quently, the necessary amendments should be made to the wording of section 4.4 of the said Annex, to ensure that the analyses are properly carried out; Whereas Regulation (EEC) No 1908/84 should therefore be amended accordingly; 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 Regulation (EEC) No 1908/84 is hereby amended as follows : () OJ No L 281, 1. 11. 1975, p. 1. , () OJ No L 139, 24. 5. 1986, p. 29. . () OJ No L 281, 1. 11. 1975, p. 22. () OJ No L 139, 24. 5. 1986, p. 34. () O No L 178, 5. 7. 1984, p. 22. () OJ No L 197, 27. 7. 1984, p. 18. 1. Article 1 is replaced by the following: Article 1 For the purposes of determining the quality of cereals offered for intervention under Articles 7 and 8 of Regulation (EEC) No 2727/75 and for the purposes of applying Regulation (EEC) No 2731/75, the following methods shall be used: — the standard method for determining matter other than basic cereals of unimpaired quality shall be that set out in Annex I, — the standard method for determining moisture content shall be that set out in Annex II, — the standard method for determining the tannins in sorghum shall be that set out in Annex III, — the standard method for determining the non- stickiness and machinability of the dough obtained from common wheat shall be that set out in Annex IV, — the standard method for determining the protein content of ground common wheat shall be that recognized by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under heading No 105 : method for the determination of the protein content of cereals and cereal products. However, Member States may use any other method. In such case they must furnish the Commission with evidence of recognition by the ICC that the method in question gives equivalent results, — the standard method for determining the Zeleny index of ground common wheat shall be that recognized by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under heading No 118 : preparation of test flour from wheat samples for sedimentation test and heading No 116: determination of the sedimentation value (according to Zeleny) as an approximate measure of baking quality, — the standard method for determining the Hagberg falling number of ground common wheat shall be that recognized by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under 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.