The ICC Technical Working Groups are a tool to develop and revise ICC Standard Methods. The working group teams consist of thematic experts working for member organisations and/or countries of ICC around the globe. Each group has a clear technical focus and aim. ICC Technical Working Groups are supervised by the ICC Technical Committee and coordinated by the ICC Technical Director, Amine Jbeily. Currently the following Technical WGs are in place:
ICC Working Group "Total Dietary fibers determination (RINTDF)"
This WG worked on the validation of ICC Draft Standard 185 "Measurement of Total Dietary Fibre in Cereals, Ingredients and Food Products Using the Rapid Integrated TDF Procedure (RINTDF).
ICC Working Group "Rice Authenticication"
This WG deals with a ring trial for rice variety identification
ICC Working Group "Enzymatic Activity and Gluten Washer"
This WG deals with the validation of the following new Draft Standards: "Determination of the ‘’Fungal Falling Number ‘’according to BASTAK Amylase Enzyme meter apparatus model 5000 or 5100 in Grain and Flour", Determination of the "Falling Number" according to BASTAK Amylase Enzyme meter apparatus model 5000 or 5100 in Grain and Flour", and "Determination of Wet and Dry Gluten Quantity and Quality (ac to BASTAK Gluten Washer 6000 and 6100, BASTAK Dry Gluten 2500, BASTAK Gluten Index 2100) of Whole Wheat Meal and Wheat Flour"
ICC Working Group on Statistical Analysis
This WG deals with the revision of current ICC Standard 203 "Statistical analysis of the results of collaborative studies"
ICC Working Group on Sampling (101/1)
This WG deals with the revision of current ICC Standard 101/1 "Sampling of Grains"
ICC Working Group "Chopin Amylab FN Method"
This WG deals with the validation of a new Draft Standard "Amylab FN" by Chopin Technologies, France
ICC Working Group "Falling Number…." (107/1)
This WG deals with the revision of current ICC Standard 107/1 "Determination of the "Falling Number" according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour"
ICC Working Group "Brabender Methods" (114/1, 115/1, 126/1)
This WG deals with the revision of current ICC Standards 114/1 "Method for using the Brabender Extensograph", 115/1 "Method for using the Brabender Farinograph, and 126/1 "Method for using the Brabender Amylograph"
ICC Working Group "Determination of Solvent Retention Capacity Test (SRC)"
This WG deals with the validation of a new Draft Standard: "Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC"
Join or suggest an ICC working group - get in touch with the ICC Headquarters.