Regulation 2
1. The method for determining the loss on drying of semi-white sugar, sugar or white sugar and extra-white sugar is Method 1.
2. The method of determining the colour type of sugar or white sugar and extra-white sugar is the method of the Brunswick Institute for Agricultural and Sugar Industry Technology set out in Chapter A paragraph 2 of the Annex to the Commission Regulations (EEC) No. 1265/69 of 1st July 1969(1). For the purpose of determining the number of points, one point corresponds to 0.5 units.
3. The method of determining the ash content of extra-white sugar, sugar solution, invert sugar solution, invert sugar syrup and fructose is the method of ICUMSA as set out in Chapter A, paragraph 1, of the Annex to Regulation (EEC) No. 1265/69. For the purpose of determining the number of points, one point corresponds to 0.0018% of ash.
4. The method of determining the colour in solution of extra-white sugar and sugar solution is the method of ICUMSA set out in Chapter A, paragraph 3 of the Annex to Regulation (EEC) No. 1265/69. For the purpose of determining the number of points for the purposes of paragraph 3 of Schedule 1, one point corresponds to 7.5 units.
5. The method for determining the dry matter content of glucose syrup, dried glucose syrup, dextrose or dextro monohydrate and dextrose or dextrose anhydrous is Method 2.
6. The method for determining the dry matter content of sugar solution, invert sugar solution and invert sugar syrup is Method 3.
7. The method for determining the invert sugar content of semi-white sugar is Method 4.
8. The method for determining the invert sugar content of sugar or white sugar and extra-white sugar is Method 5.
9. The method for determining the invert sugar content of sugar solution, invert sugar solution and invert sugar syrup is Method 7.
10. The method for determining the sulphated ash content of glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate and dextrose or dextrose anhydrous is Method 9.
11. The method for determining the polarisation of semi-white sugar, sugar or white sugar and extra-white sugar is Method 10.
12. For the purposes of this Schedule –
(a)references to Methods 1, 2, 3, 4, 5, 7, 9 and 10 are references to the Methods specified by the same numbers in Annex II to Commission Directive 79/796/EEC(2) laying down Community methods of analysis for testing certain sugars intended for human consumption, as read with the introduction to that Annex;
(b)“ICUMSA” means the International Commission for Uniform Methods of Sugar Analysis.
O.J. No. L163, 1.7.1969, p..1
O.J. No. L239, 22.9.79, p..24