This Regulation provides for official methods for the analysis of raw sugar in respect with food safety issues. These rules are aimed at determining the: effective compliance with general requirements; minimum product quality conditions, basic composition; technological procedures; packaging and storage. Some of the techniques here described are important for the determination of water percentage (sugar drying loss); determination of the dry matter content with the use of vacuum dryers; and other similar (see article 3). The Annex is part of this publication.
البوسنة والهرسك · 2010-07-06