|
Process
|
Definition
|
Common name/qualifier
|
1
|
Air fractionation
|
Separation of particles by means of an air stream.
|
Air fractionated
|
2
|
Aspiration
|
Process to remove dust, fine particles and other particulates with suspended grain fines from bulk grain during transfer by means of an air-flow.
|
Aspirated
|
3
|
Blanching
|
Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process
|
Blanched
|
4
|
Bleaching
|
Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth
|
Bleached
|
5
|
Chilling
|
Lowering the temperature below ambient but above freezing point to aid preservation
|
Chilled
|
6
|
Chopping
|
Reduction of particle size using one or more knives
|
Chopped
|
7
|
Cleaning
|
Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds
|
Cleaned/sorted
|
8
|
Concentration
|
Removal of water and/or other constituents
|
Concentrate
|
9
|
Condensation
|
Transition of a substance from a gaseous to a liquid phase
|
Condensed
|
10
|
Cooking
|
The application of heat to change the physical and chemical characteristics of feed materials
|
Cooked
|
11
|
Crushing
|
Reduction of particle size using a crusher
|
Crushed
|
12
|
Crystallisation
|
Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal
|
Crystallised
|
13
|
Decortication
|
Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others
|
Decorticated, partially decorticated
|
14
|
Dehulling/dehusking
|
Removal of the outer skins of beans, grains and seeds usually by physical means
|
Dehulled or dehusked
|
15
|
Depectinising
|
Extraction of pectins from a feed material
|
Depectinised
|
16
|
Desiccation
|
Process of extracting moisture
|
Desiccated or dehydrated
|
17
|
Desliming
|
Process used to remove the slime layer on a surface
|
Deslimed
|
18
|
Desugaring
|
Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means
|
Desugared, partially desugared
|
19
|
Detoxification
|
Process by which toxic contaminants are destroyed or reduced in concentration
|
Detoxified
|
20
|
Distillation
|
Fractionation of liquids by boiling and collecting condensed vapour into a separate container
|
Distilled
|
21
|
Drying
|
Dehydration by artificial or natural processes
|
Naturally dried or artificially dried, as appropriate
|
22
|
Ensiling
|
Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives
|
Ensiled
|
23
|
Evaporation
|
Reducing water content
|
Evaporated
|
24
|
Expansion
|
Thermal process, during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product
|
Expanded or puffed
|
25
|
Expelling
|
Removal of oil/fat by pressing
|
Expeller/cake and oil/fat
|
26
|
Extraction
|
Removal by partial or total separation of soluble constituents from a raw material with water or another solvent into liquid and solid phases, resulting materials being an extract and one or several co-products of extraction
|
Extract or co-product of extraction, as appropriate
|
27
|
Extrusion
|
Thermal process during which the product’s internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice
|
Extruded
|
28
|
Fermentation
|
Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties
|
Fermented
|
29
|
Filtration
|
The process of passing a liquid through a porous media or membrane filter in order to remove solid particles, resulting in the filtered feed material and the filter residue
|
Filtered
|
30
|
Flaking
|
Rolling of moist heat-treated material to generate thin pieces of material
|
Flakes
|
31
|
Flour milling
|
Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)
|
Flour, bran, middlings or feed, as appropriate
|
32
|
Winterisation
|
Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil
|
Winterised
|
33
|
Fragmentation
|
Process of breaking a feed material into fragments
|
Fragmented
|
34
|
Frying
|
Process of cooking feed materials in a oil or fat
|
Fried
|
35
|
Gelling
|
Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents
|
Gelled
|
36
|
Granulation
|
Treatment of feed materials to obtain a specific particle size and consistency
|
Granulated
|
37
|
Grinding/milling
|
Reducing the particle size of solid feed materials in a dry or wet process
|
Ground or milled
|
38
|
Heating
|
Heat treatments carried out under specific conditions such as pressure and moisture
|
Heated / Heat treated
|
39
|
Hydrogenation
|
Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups
|
Hydrogenated, partially hydrogenated
|
40
|
Hydrolysis
|
Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali. For hydrolysed feed materials covered by Regulation (EC) No 1069/2009, the definition laid down therein applies
|
Hydrolysed
|
41
|
Liquefying
|
Transition from a solid or a gas phase into a liquid
|
Liquefied
|
42
|
Maceration
|
Process of placing either a raw material proposed for a feed material, or a feed material itself, in a liquid in order to solubilize its compounds, using mechanical methods. This results in a reduction of the size of the feed material
|
Macerated
|
43
|
Malting
|
Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides
|
Malted
|
44
|
Melting
|
Transition from a solid to a liquid phase by the application of heat
|
Melted
|
45
|
Micronisation
|
Process of reducing the average diameter of a solid material’s particles to the micrometre scale
|
Micronised
|
46
|
Parboiling
|
Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process
|
Par-boiled
|
47
|
Pasteurisation
|
Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling
|
Pasteurised
|
48
|
Peeling
|
Removal of the skin/peel from fruit and vegetables
|
Peeled
|
49
|
Pelleting
|
Shaping by compression through a die
|
Pellet, pelleted
|
50
|
Rice milling
|
Removal of almost all or part of the bran and embryo from husked rice
|
Milled
|
51
|
Pregelatinisation
|
Modification of starch to significantly improve its swelling properties in cold water
|
Pregelatinised
|
52
|
Pressing
|
Partial or total separation of liquid and solid phases by mechanical forces
|
Pressed
|
53
|
Refining
|
Complete or partial removal of impurities or unwanted components by chemical/physical treatment
|
Refined, partially refined
|
54
|
Roasting
|
Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors
|
Roasted
|
55
|
Rolling
|
Reduction of particle size by passing the material, e.g. grains, between pairs of rollers
|
Rolled
|
56
|
Rumen protection
|
Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen.
Feed materials shall not be rumen protected by formaldehyde
|
Rumen protected through the action of [insert as applicable]
|
57
|
Sieving/Screening
|
Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured
|
Sieved, sifted, screened
|
58
|
Skimming
|
Separating the top floating layer of a liquid by mechanical means, e.g. milk fat
|
Skimmed
|
59
|
Slicing
|
Cutting feed materials into flat pieces
|
Sliced
|
60
|
Soaking/Steeping
|
Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors
|
Steeped
|
61
|
Spray-drying
|
Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown
|
[Spray-]dried, powder
|
62
|
Steaming
|
Process using pressurised steam for heating and cooking to increase digestibility
|
Steamed
|
63
|
Toasting
|
Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors
|
Toasted
|
64
|
Ultra-filtration
|
Filtration of liquids through a fine membrane permeable to small molecules only
|
Ultra-filtered
|
65
|
Degermination
|
Process of complete or partial removal of germ from crushed cereal grain
|
Degermed, degerminated
|
66
|
Infra-red micronisation
|
Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking
|
Infrared micronised
|
67
|
Oil/fats and hydrogenated oils/fats splitting
|
Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase
|
Split
|
68
|
Ultrasound sonication
|
Release of soluble compounds by mechanical processing with power ultrasound and heat in water
|
Sonicated
|
69
|
Mechanical food packaging removal
|
Mechanical removal of packaging material
|
Mechanically unpacked
|
70
|
Alkali treatment
[soda treatment]
|
Applying sodium hydroxide on a feed material rich in fiber to improve its digestibility
|
Soda treated
|
Number
|
Name
|
Description
|
Compulsory declarations
|
1.1.1
|
Barley
|
Grains of Hordeum vulgare L.
|
|
1.1.2
|
Barley, puffed
|
Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure
|
Starch
|
1.1.3
|
Barley, roasted
|
Product of barley roasting process which is partially roasted with low colour
|
Starch, if > 10 %
Crude protein, if > 15 %
|
1.1.4
|
Barley flakes
|
Product obtained by steaming or infrared micronisation and rolling dehusked barley. It may contain a small proportion of barley husks
|
Starch
|
1.1.5
|
Barley fibre
|
Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre
|
Crude fibre
Crude protein, if > 10 %
|
1.1.6
|
Barley hulls
|
Product obtained after dry milling, screening and dehulling of barley grains
|
Crude fibre
Crude protein, if > 10 %
|
1.1.7
|
Barley middlings
|
Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings.
|
Crude fibre
Starch
|
1.1.8
|
Barley protein
|
Product from barley obtained after starch and bran separation. It consists principally of protein.
|
Crude protein
|
1.1.9
|
Barley protein feed
|
Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm.
|
Moisture, if < 45 % or > 60 %
If moisture < 45 %:
-Crude protein
-Starch
|
1.1.10
|
Barley solubles
|
Product from barley obtained after wet protein and starch extraction
|
Crude protein
|
1.1.11
|
Barley bran
|
Product of flour manufacture, obtained from screened grains of dehusked barley. 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.
|
Crude fibre
|
1.1.12
|
Liquid barley starch
|
Secondary starch fraction from the production of starch from barley
|
If moisture < 50 %:
-Starch
|
1.1.13
|
Malting barley screenings
|
Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process
|
Crude fibre
Crude ash if > 2.2 %
|
1.1.14
|
Malting barley and malt fines
|
Product consisting of fractions of barley kernels and malt separated during the production of malt
|
Crude fibre
|
1.1.15
|
Malting barley husks
|
Product from malting barley cleaning consisting of fractions of husk and fines
|
Crude fibre
|
1.1.16
|
Barley distillers solids, wet
|
Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.
|
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
-Crude protein
|
1.1.17
|
Barley distillers solubles, wet
|
Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.
|
Moisture, if < 45 % or > 70 %
If moisture < 45 %:
-Crude protein
|
1.1.18
|
Malt
|
Product from germinated cereals, dried, milled and/or extracted
|
|
1.1.19
|
Malt rootlets2
|
Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains.
|
|
1.2.1
|
Maize
|
Grains of Zea mays L. ssp. mays.
|
|
1.2.2
|
Maize flakes3
|
Product obtained by steaming or infrared micronising and rolling dehusked maize. It may contain a small proportion of maize husks.
|
Starch
|
1.2.3
|
Maize middlings3
|
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. It may contain some maize germ fragments.
|
Crude fibre
Starch
Crude fat if >5%
|
1.2.4
|
Maize bran3
|
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.
|
Crude fibre
|
1.2.5
|
Maize cobs3
|
Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.
|
Crude fibre
Starch
|
1.2.6
|
Maize screenings3
|
Fraction of maize kernels separated by the screening process at product intake
|
|
1.2.7
|
Maize fibre3
|
Product from the manufacture of maize starch. It consists principally of fibre.
|
Moisture, if < 50 % or > 70 %
If moisture < 50 %:
|
1.2.8
|
Maize protein [Maize gluten]3
|
Product from the manufacture of maize starch. It consists principally of protein (prolamins) obtained during separation of starch.
|
Moisture, if < 70 % or > 90 %
If moisture < 70 %:
|
1.2.9
|
Maize protein feed [Maize gluten feed]3
|
Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and co-products from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.
May contain up to 2% sodium and 2% chloride
|
Moisture, if < 40 % or > 65 %
If moisture < 40 %:
—
|
Crude protein
|
—
|
Crude fibre
|
—
|
Starch
|
|
1.2.10
|
Maize germ3
|
Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.
|
Moisture, if < 40 % or > 60 %
If moisture < 40 %:
—
|
Crude protein
|
—
|
Crude fat
|
|
1.2.11
|
Maize germ expeller3
|
Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere
|
Crude protein
Crude fat
|
1.2.12
|
Maize germ meal3
|
Product of oil manufacture, obtained by extraction of processed maize germ.
|
Crude protein
|
1.2.13
|
Crude maize germ oil3
|
Oil obtained from maize germ
|
Moisture, if > 1 %
|
1.2.14
|
Maize, puffed3
|
Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure
|
Starch
|
1.2.15
|
Maize steep liquor3
|
Concentrated liquid fraction from the steeping process of corn
|
Moisture, if < 45 % or > 65 %
If moisture < 45 %:
|
1.2.16
|
Sweet corn silage3
|
Co-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels.
|
Crude fibre
|
1.2.17
|
Crushed degerminated (degermed) Maize3
|
Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.
|
Crude fibre
Starch
|
1.2.18
|
Maize grits3
|
Hard, flinty portions of ground maize containing little or no bran or germs.
|
Crude fibre
Starch
|
1.2.19
|
Maize germ meal feed3
|
Product of oil manufacture, obtained by extraction of processed maize germ. Only when produced at an integrated crushing and refining site, the product may contain up to:
— 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)
— 1,3 % of crude lecithins
— 2 % of soap stocks
|
Crude protein
|
1.2.20
|
Corn cob mix
|
Grains and cobs of maize
|
|
1.2.21
|
Corn cob mix with husks
|
Grains, cobs and husks of maize
|
|
1.3.1
|
Millet
|
Grains of Panicum miliaceum L.
|
|
1.4.1
|
Oats
|
Grains of Avena sativa L. and other cultivars of oats
|
|
1.4.2
|
Dehulled oats
|
Dehulled grains of oats.
|
|
1.4.3
|
Oat flakes
|
Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.
|
Starch
|
1.4.4
|
Oat middlings
|
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
|
Crude fibre
Starch
|
1.4.5
|
Oat bran
|
Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and particles of grain from which the greater part of the endosperm has been removed.
|
Crude fibre
|
1.4.6
|
Oat hulls
|
Product obtained during dehulling of oat grains
|
Crude fibre
|
1.4.7
|
Oat, puffed
|
Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure
|
Starch
|
1.4.8
|
Oat groats
|
Cleaned oats with the hull removed
|
Crude fibre
Starch
|
1.4.9
|
Oat flour
|
Product obtained by milling of oat grains
|
Crude fibre
Starch
|
1.4.10
|
Fodder oat flour
|
Oats product with high content in starch, after decortication
|
Crude fibre
|
1.4.11
|
Oat feed
|
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
|
Crude Fibre
|
1.5.1
|
Quinoa seed, extracted
|
Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed
|
|
1.6.1
|
Broken rice
|
Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.
|
Starch
|
1.6.2
|
Milled rice
|
Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.
|
Starch
|
1.6.3
|
Pre-gelatinised rice
|
Product obtained from milled or broken rice by pre-gelatinisation
|
Starch
|
1.6.4
|
Extruded rice
|
Product obtained by extruding rice flour
|
Starch
|
1.6.5
|
Rice flakes
|
Product obtained by flaking pre-gelatinised rice kernels or broken kernels
|
Starch
|
1.6.6
|
Husked rice
|
Paddy (Oryza sativa L.) from which the husk only has been removed. The processes of husking and handling may result in some loss of bran.
|
Starch
Crude fibre
|
1.6.7
|
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 husked grains which are yellow or spotted
|
Starch
|
1.6.8
|
Rice flour
|
Product obtained by grinding milled rice. The rice may have been parboiled.
|
Starch
|
1.6.9
|
Husked rice, flour
|
Product obtained by grinding husked rice. The rice may have been parboiled.
|
Starch
Crude fibre
|
1.6.10
|
Rice bran
|
Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.
|
Crude fibre
|
1.6.11
|
Rice bran with calcium carbonate
|
Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.
|
Crude fibre
Calcium carbonate
|
1.6.12
|
Defatted rice bran
|
Rice bran resulting from oil extraction
|
Crude fibre
|
1.6.13
|
Rice bran oil
|
Oil extracted from stabilised rice bran
|
|
1.6.14
|
Rice middlings
|
Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0.25 % sodium and up to 0.25 % sulphate
|
Starch, if > 20 %
Crude protein, if > 10 %
Crude fat, if > 5 %
Crude fibre
|
1.6.15
|
Rice middlings with calcium carbonate
|
Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled
|
Starch
Crude protein
Crude fat
Crude fibre
Calcium carbonate
|
1.6.16
|
Rice
|
Grains of Oryza sativa L.
|
|
1.6.17
|
Rice germ
|
Product obtained during rice milling, mainly consisting of the embryo
|
Crude fat
Crude protein
|
1.6.18
|
Rice germ expeller
|
Product remaining after rice germ has been crushed to expel the oil
|
Crude protein
Crude fat
Crude fibre
|
1.6.20
|
Rice protein
|
Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying
|
Crude protein
|
1.6.21
|
Liquid rice feed
|
Concentrated liquid product of wet milling and sieving rice
|
Starch
|
1.6.22
|
Rice, puffed
|
Product obtained by expanding rice kernels or broken kernels
|
Starch
|
1.6.23
|
Rice, fermented
|
Product obtained by fermentation of rice
|
Starch
|
1.6.24
|
Malformed rice, milled/chalky rice, milled
|
Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken.
|
Starch
|
1.6.25
|
Immature rice, milled
|
Product obtained during rice milling, mainly consisting of immature and/or chalky kernels
|
Starch
|
1.7.1
|
Rye
|
Grains of Secale cereale L.
|
|
1.7.2
|
Rye middlings
|
Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.
|
Starch
Crude fibre
|
1.7.3
|
Rye feed
|
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
Crude fibre
|
1.7.4
|
Rye bran
|
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
|
Starch
Crude fibre
|
1.8.1
|
Sorghum [Milo]
|
Grains/seeds of Sorghum bicolor (L.) Moench
|
|
1.8.2
|
Sorghum white
|
Grains of specific cultivars of Sorghum with a white seed coat.
|
|
1.8.3
|
Sorghum feed
|
Dried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added
|
Crude protein
|
1.9.1
|
Spelt
|
Grains of spelt Triticum spelta L., Triticum dicoccum Schrank or Triticum monococcum L.
|
|
1.9.2
|
Spelt bran
|
Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.
|
Crude fibre
|
1.9.3
|
Spelt hulls
|
Product obtained during dehulling of spelt grains
|
Crude fibre
|
1.9.4
|
Spelt middlings
|
Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.
|
Crude fibre
Starch
|
1.10.1
|
Triticale
|
Grains of Triticum × Secale cereale L. Hybrid
|
|
1.11.1
|
Wheat
|
Grains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars.
|
|
1.11.2
|
Wheat rootlets
|
Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains
|
|
1.11.3
|
Wheat, pre-gelatinised
|
Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure
|
Starch
|
1.11.4
|
Wheat middlings
|
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 screenings.
|
Crude fibre
Starch
|
1.11.5
|
Wheat flakes
|
Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks.
|
Crude fibre
Starch
|
1.11.6
|
Wheat feed
|
Product of flour or malting 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.
|
Crude fibre
|
1.11.7
|
Wheat bran
|
Product of flour or malting 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.
|
Crude fibre
|
1.11.8
|
Malted fermented wheat particles
|
Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.
|
Starch
Crude fibre
|
1.11.10
|
Wheat fibre
|
Fibre extracted from wheat processing. It consists principally of fibre.
|
Moisture, if < 60 % or > 80 %
If moisture < 60 %:
- Crude fibre
|
1.11.11
|
Wheat germ
|
Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
|
Crude protein
Crude fat
|
1.11.12
|
Wheat germ, fermented
|
Product of fermentation of wheat germ
|
Crude protein
Crude fat
|
1.11.13
|
Wheat germ expeller
|
Product of oil manufacture, obtained by pressing wheat germ (Triticum aestivum L., Triticum durum Desf. and other wheat cultivars and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere
|
Crude protein
|
1.11.15
|
Wheat protein
|
Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed
|
Crude protein
|
1.11.16
|
Wheat gluten feed
|
Product from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added.
|
Moisture, if < 45 % or > 60 %
If moisture < 45 %:
|
1.11.18
|
Vital wheat gluten
|
Wheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance
|
Crude protein
|
1.11.19
|
Liquid wheat starch
|
Product obtained from the production of starch/glucose and gluten from wheat
|
Moisture, if < 65 % or > 85 %
If moisture < 65 %:
|
1.11.20
|
Wheat starch containing protein, partially de-sugared
|
Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm
|
Crude protein
Starch
Total sugars calculated as sucrose
|
1.11.21
|
Wheat solubles
|
Product of wheat obtained after wet protein and starch extraction. May be hydrolysed.
|
Moisture if < 55 % or > 85 %
If moisture < 55 %:
|
1.11.22
|
Wheat yeast concentrate
|
Wet co-product that is released after the fermentation of wheat starch for alcohol production
|
Moisture, if < 60 % or > 80 %
If moisture < 60 %:
|
1.11.23
|
Malting wheat screenings
|
Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process
|
Crude fibre
|
1.11.24
|
Malting wheat and malt fines
|
Product consisting of fractions of wheat kernels and malt separated during the production of malt
|
Crude fibre
|
1.11.25
|
Malting wheat husks
|
Product from malting wheat cleaning consisting of fractions of husk and fines
|
Crude fibre
|
1.11.26
|
Wheat aleurone
|
Product obtained by splitting the layer of aleurone from wheat bran.
|
Crude protein
Crude fiber
|
1.12.2
|
Grain flour2
|
Flour from milling grains
|
Starch
Crude fibre
|
1.12.3
|
Grain protein concentrate2
|
Concentrate and dried product obtained from grain after starch removal through yeast fermentation
|
Crude protein
|
1.12.4
|
Cereal grains screenings2
|
Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.
|
Crude fibre
|
1.12.5
|
Grain germ2
|
Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
|
Crude protein,
Crude fat
|
1.12.6
|
Grain spent wash syrup2
|
Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit
|
Moisture, if < 45% or > 70%
If moisture < 45%:
- Crude protein
|
1.12.7
|
Moist distillers’ grains2
|
Moist product consisting in the solid fraction by centrifugation and/or filtration of spent wash from fermented and distilled grains used in the production of grain spirit
|
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
- Crude protein
|
1.12.8
|
Concentrated distillers solubles2
|
Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.
May contain up to 4 % potassium at a moisture content of 12%.
|
Moisture, if < 65% or > 88%
If moisture < 65%:
Crude protein, if > 10%
|
1.12.9
|
Distillers’ grains and solubles2
|
Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate and/or up to 2% potassium at a moisture content of 12%.
|
Moisture, if < 60% or > 80%
If moisture < 60%:
|
1.12.10
|
Distillers’ dried grains2
|
Product of alcohol distillation obtained by drying solid co-products of fermented grains. May contain up to 2% potassium at a moisture content of 12%.
|
Crude protein
|
1.12.11
|
Distillers’ dark grains2 [Distillers’ dried grains and solubles2]
|
Product of alcohol distillation obtained by drying solid co-products of fermented grains to which pot ale syrup or evaporated spent wash has been added. May contain up to 2% potassium at a moisture content of 12%
|
Crude protein
|
1.12.12
|
Brewers’ grains2
|
Product of brewing composed of co-products from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0.3 % dimethyl polysiloxane, may contain up to 1.5 % enzymes, may contain up to 1.8 % bentonite
|
Moisture, if < 65% or > 88%
If moisture < 65%:
|
1.12.13
|
Draff2
|
Solid product of cereal whisky production. It consists of co-products from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity.
|
Moisture, if < 65% or > 88%
If moisture < 65%:
|
1.12.14
|
Mash filter grains
|
Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the co-products of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.
|
Moisture, if < 65% or > 88%
If moisture < 65%:
|
1.12.15
|
Pot ale
|
The product remaining in the still from the first (wash) distillation of a malt distillery
|
Crude protein, if > 10 %
|
1.12.16
|
Pot ale syrup
|
Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still
|
Moisture, if < 45% or > 70%
If moisture < 45%:
- Crude protein
|