No L 201/6 Official Journal of the European Communities 22. 7. 81 COMMISSION REGULATION (EEC) No 2062/81 of 15 July 1981 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 of the common organiza- tion of the market in cereals ('), as last amended by Regulation (EEC) No 1949/81 (), and in particular Article 4 thereof, Having regard to Council Regulation (EEC) No 1955/81 of 13 July 1981 laying down technical requirements in respect of common wheat for bread- making (%), Whereas common wheat meets minimum bread- making quality requirements when its amylase activity and protein content are acceptable and when, after milling the wheat to flour, mechanical handing of the dough obtained from such flour is possible ; whereas, in order to assess the behaviour of the dough subjected to mechanical handing for bread-making purposes, it is sufficient to apply only the first part of the Euro- pean baking test developed at the Commission’s request by a group of Community laboratories ; Whereas the Management Committee for Cereals has not delivered an opinion within the time limit set by its chairman, HAS ADOPTED THIS REGULATION : Article 1 \ 1. The amylase activity of common wheat for bread-making shall be considered to be acceptable within the meaning of Article 2 of Regulation (EEC) No 1955/81 if the falling number is not less than 180 seconds, including the 60 seconds of preparation (agitation). 2. The falling number shall be determined for the ground grain in accordance with the method recog- nized by the International Association for Cereal () OJ No L 281, 1. 11. 1975, p. 1. () OJ No L 198, 20. 7. 1981, p. 2. () OJ No L 198, 20. 7. 1981, p. 12. 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 2 1. The protein content (N X 57) of common wheat for bread-making shall be considered to be acceptable within the meaning of Article 2 of Regula- tion (EEC) No 1955/81 if it constitutes not less than 10-5 % of the dry-matter. 2. The protein content shall be determined for the ground grain in accordance with the method recog- nized by the International Association for Cereal Chemistry (ICC), the standards of which are laid down under the following 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. Article 3 In order to be' considered, within the meaning of Article 2 of Regulation (EEC) No 1955/81, 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 opera- tion 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.