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ICC Standards

For nearly 70 years ICC has validated and published analytical standard methods applied in safety and quality assessment of cereals and crops, cereal based products, foods and feeds. Validated methods are published in the ICC Standards Collection. ICC Standard Methods serve international trade, national and international legislation, industry standards such as ISO and CEN, and as guidelines for food manufacturers and control laboratories.

Furthermore ICC serves as an independent expert consultant and/or observer to several world and international bodies including the European Committee for Standardisation (CEN), Food and Agriculture Organisation (FAO), International Standards Association (ISO), International Seed Testing Association (ISTA) and United Nations Industrial Development Organisation (UNIDO). In addition, ICC has closed formal collaboration agreements with associations in similar and related disciplines including AACC International. ICC methods have been adopted by other leading SDOs (International Standardization Organizations) such as ISO and CEN, where ICC’s specialized focus on cereal-related methods is recognized.

Interested in validating your own ICC Standard Method? Contact us!

The ICC Standard Methods are a part of the ICC membership benefits. Find an overview of all standards that can be obtained in the ICC Online Store.

Articles
Title
101/2 Sampling of Cereal Grains
102/1 Determination of Besatz of Wheat
103/1 Determination of Besatz of Rye
104/1 Determination of Ash in Cereals and Cereal Products
105/2 Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed
106/2 Working Method for the Determination of Wet Gluten in Wheat Flour
107/1 Determination of the Falling Number according to Hagberg-Perten - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour
108 Colorimetric Method for the Determination of Alpha-amylase Activity
109/1 Determination of the Moisture Content of Cereals and Cereal Products (Basic reference method)
110/1 Determination of the Moisture Content of Cereals and Cereal Products (Practical method)

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