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