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  For over 50 years ICC has been validating and publishing analytical standard methods applied in safety and quality assessment of cereals and crops, cereal based products, foods and feeds. 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. Validated methods are published in the ICC Standards Collection and can be purchased via ICC Services.

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Generic Methods
Numbersort icon Name Analyte Matrix Year of Approval Year of Last Revision
101/1 Sampling of Grains Sampling Grains 1960 1982
102/1 Determination of Besatz of Wheat Besatz Wheat 1964 1972
103/1 Determination of Besatz of Rye Besatz Rye 1964 1972
104/1 Determination of Ash in Cereals and Cereal Products Ash Cereals and Cereal Products 1960 1990
105/2 Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed Crude Protein Cereals and Cereal Products for Food and for Feed 1980 1994
106/2 Working Method for the Determination of Wet Gluten in Wheat Flour Wet Gluten Wheat Flour 1960 1984
107/1 Determination of the "Falling Number" according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour Alpha-Amylase Activity (Falling Number) Grain and Flour 1968 1995
108 Colorimetric Method for the Determination of Alpha-amylase Activity Alpha-amylase Activity (Colorimetric Method) Cereals or Cereal Products 1968
109/1 Determination of the Moisture Content of Cereals and Cereal Products (Basic reference method) Moisture Content Cereals and Cereal Products 1960 1976
110/1 Determination of the Moisture Content of Cereals and Cereal Products (Practical method) Moisture Content Cereals and Cereal Products 1960 1976
111 Chemical Assay of nicotinic Acid in Cereal Products Acid Cereal Products 1972
112 Microbiological Assay of Nicotinic Acid in Cereal Products Nicotinic Acid (Microbiological Assay) Cereal Products 1972
113 Determination of Crude Fibre Value Crude Fibre Value Cereals and Cereal Products 1972
114/1 Method for using the Brabender Extensograph Brabender Extensograph Wheat 1972 1992
115/1 Method for using the Brabender Farinograph Brabender Farinograph Wheat 1972 1992
116/1 Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality Sedimentation Value (Zeleny) Wheat flour 1972 1994
117 Chemical Determination of Thiamine in Cereal Products Thiamine (Chemical Determination) Cereal Products 1972
118 Preparation of Test Flour from Wheat Samples for Sedimentation Test Sedimentation (Test Flour Preparation) Wheat 1972
119 Rapid Method for the Determination of Thiamine in Enriched Flours and Enrichment Mixtures Thiamine Enriched Cereal Flours and Enrichment Mixtures 1974
120 Mechanical Sampling of Grain Mechanical Sampling Grains 1974
121 Method for using of the Chopin Alveograph Rheological Properties (Chopin Alveograph) Wheat Flour 1972 1992
122/1 Determination of Starch Content by Calcium Chloride Dissolution Starch Content (Calcium Chloride Dissolution) Cereals flour, milling products (bran, wheatfeed) and of some foods (e.g. rolled oats, semolina), potatoes and other starch containing products 1976 1994
123/1 Determination of Starch Content by Hydrochloric Acid Dissolution Starch Content (Hydrochloric Acid Dissolution) Cereals flour, milling products (bran, wheatfeed) and of some foods (e.g. rolled oats, semolina), potatoes and other starch containing products 1976 1994
125 Method of Determining the Count of Aerobic Mesophilic Bacteria (Plate Count Method) Aerobic Mesophilic Bacteria (Plate Count Method) Cereals, cereal products, bread and baked goods, pasta 1978
126/1 Method for using the Brabender Amylograph Brabender Amylograph Wheat and rye flours 1972 1992
127 Determination of Particle Size Distribution in Flour by the Andreasen Pipette Method Particle Size (Andreasen Pipette Method) Cereal flours 1976
128/1 Procedure for the Determination of Starch after Enzymatic Decomposition Starch (Enzymatic Decomposition) Cereals, flour, semolinas, bran flakes, germs, gluten 1986 1998
129 Method for the Determination of the Vitreousness of Durum Wheat Vitreousness Durum Wheat 1980
130 Cereals - Sampling of Milled Products Sampling of Milled Products Cereals 1980
131 Method for Test Baking of Wheat Flours Test Baking Wheat Flours 1980
132 Determination of Saccharose in Cereals and Cereal Products Saccharose Cereals and Cereal Products 1980
133 Determination of the Germ Count of Aerobic and facultatively Anaerobic, Mesophilic Bacteria (Plate Count Method) in Cereals, Cereal Products, and Animal Feed Aerobic and facultatively Anaerobic, Mesophilic Bacteria (Plate Count Method) Cereals, Cereal Products, and Animal Feed 1980
134 Determination of the Fungus Germ Count (Plate Count Method) in Cereals, Cereal Products, and Animal Feed Fungus Germ (Plate Count Method) Cereals, Cereal Products, and Animal Feed 1980
135 Determination of the Water Content of whole Maize Kernels Water Content Whole Maize Kernels 1980
136 Cereals and cereal products - Determination of total fat content Total Fat Content Cereals and Cereal Products 1984
137/1 Mechanical Determination of the Wet Gluten Content of Wheat Flour (Perten Glutomatic) Wet Gluten Content (Perten Glutomatic) Wheat Flour 1982 1994
138 Mechanical Sampling of Milled Cereal Products Mechanical Sampling Milled Cereal Products 1982
139 Determination of Fungus Germ Count (Plate Count Method) Fungus Germ Count (Plate Count Method) Cereals, cereal products, bread and baked goods, pasta 1986
140 Enzymic determination of the bran content of cereals Bran Content (Enzymic determination) Cereal 1984
141 The Determination of Mercury in Cereals (Method of Mineralisation and Method of Determination) Mercury a) Method of Mineralisation b) Method of Determination Cereals and Cereal Products 1984
143 Wheat - Identification of Varieties by Electrophoresis Identification of Varieties by Electrophoresis Wheat 1995
144 Enumeration of Spores of Mesophilic Bacteria Spores of Mesophilic Bacteria Cereals, Cereal Products, Bread and Baked Goods, Pasta 1992
145 Determination of Acidity (acc. to Schulerud) for Cereals and Cereal Products Acidity (acc. to Schulerud) Cereals and Cereal Products 1995
146 Enumeration of Yeasts and Moulds (Spatula Method) Yeasts and Moulds (Spatula Method) Cereals, Cereal Products, Bread and Baked Goods, Pasta 1992
147 Enumeration of Bacteria (Spatula Method) Bacteria (Spatula Method) Cereals, Cereal Products, Bread and Baked Goods, Pasta 1992
151 Determination of the Sedimentation Value - SDS test of Durum Wheat Sedimentation Value - SDS test Durum Wheat 1990
152 Determination of the yellow pigment content of durum wheat semolina and flour Yellow Pigment Content Durum Wheat Semolina and Flour 1990
153 Determination of total organic matter (TOM) in pasta Total Organic Matter (TOM) Pasta (spaghetti only) 1992
154 Determination of Cadmium and Lead in Cereals and Cereal Products (A. Method of mineralization B. Method of determination) Cadmium and Lead A. Method of mineralization B. Method of determination Cereals and Cereal Products 1990
155 Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum) Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) Whole Wheat Meal and Wheat Flour 1994
156 Determination of Total Dietary Fibre Total Dietary Fibre Cereal Foodstuffs and Food in general 1994
157 Ash Determination by Conductivity Ash Sifted Wheat Flour and Ground Wheatmeal 1995
158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum Durum) Gluten Strength (Gluten Index Method) Durum Wheat 1995
159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy Protein (NIR Spectroscopy) Ground Wheat and Flour 1995
161 Determination of the "Stirring Number" using the Newport Rapid Visco Analyser, as a measure of the degree of alpha-amylase activity in grain and flour Alpha-Amylase (Newport Rapid Visco Analyser) Wheat and Rye Flours 1996
162 Rapid Pasting Method using the Newport Rapid Visco Analyser Rapid Pasting Method using the Newport Rapid Visco Analyser Wheat and Rye Flours and Meals and to all Cereal Grains 1996
164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit Damaged Starch (Megazyme Enzymic Kit) Wheat, other Cereal Flours and to Starches 1996
165 Determination of ochratoxin A in wheat and wheat products Ochratoxin A Wheat and Wheat Products 1996
166 Determination of ß-Glucan in Barley, Oat and Rye ß-Glucan Barley, Oat and Rye 1998
167 Determination of crude protein in grain and grain products for food and feed by the Dumas Combustion Principle Crude Protein (Dumas Combustion Principle) Grain and Grain Products for Food and Feed 2000
168 Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/ Amyloglucosidase Method Starch Content Cereal Grains, Food and Feed Products 2017
169 Method for using the Brabender Viscograph Brabender Viscograph Starch, Modified Starch and Starch Derivatives, Grain, Legume and Tuber Starches 2000
171 Determination of the water absorption capacity of wheat flours and of physical properties of wheat flour dough using the Consistograph Water Absorption Capacity and Physical Properties (Consistograph) Wheat Flours and Wheat Flour Dough 2004
172 Flour from Wheat (Triticum aestivum) – Determination of Damaged Starch by an Amperometric Method Using the SDMatic Damaged Starch (Amperometric Method Using the SDMatic) Flour from Wheat (Triticum aestivum) 2011
173 Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase Rheological Behavior (Function of Mixing and Temperature Increase) Whole Meal and Flour from T. aestivum 2011
174 Determination of Germinative Energy of Sorghum Grain Germinative Energy Sorghum 2011
175 Determination of Total Defects in Sorghum Grain Total Defects Sorghum 2011
176 Estimation of Sorghum Grain Endosperm Texture Endosperm Texture Sorghum 2012
177 Detection of Tannin Sorghum Grain by the Bleach Test Tannin Sorghum 2012
179 Determination of Water Absorption Capacity of Wheat Flours and Wheat Meals and Physical Properties of Wheat Dough Using the Haubelt Flourgraph E6 Flourgraph E6 Wheat 2012
180 Determination of the Rheological Properties of Wheat Flour Dough Using the Haubelt Flourgraph E7 Flourgraph E7 Wheat 2012
181 Dye Color-Chart method for pH determination of rice grains Rice grains Dye Color-Chart method 2014
182 RIDASCREEN® Gliadin - Enzyme immunoassay for the quantitative analysis of gliadins and corresponding prolamines in unprocessed and processed foods Analysis of gliadins and corresponding prolamines Gliadins 2016
183 RIDASCREEN® Gliadin competitive - Enzyme immunoassay for the quantitative determination of peptide fragments of gliadins and corresponding prolamins in fermented and/or hydrolysed foods Quantitative determination of peptide fragments Gliadins 2016
184 Determination of the mixing quality of wheat flour doughs by high-speed mixing using the doughLAB Mixing quality Wheat flour doughs 2016
(Draft)
185 Measurement of Total Dietary Fibre in Cereals, Ingredients and Food Products Using the Rapid Integrated TDF Procedure (RINTDF) Total Dietary Fibre Cereals, Ingredients and Food Products 2017
(Draft)
Recommendations
Numbersort icon Name Analyte Matrix Year of Approval Year of Last Revision
201 Test procedure for rapid moisture determination apparatus Moisture Determination Grains 1976
202 Procedure for near infrared (NIR) reflectance analysis of ground wheat and milled wheat products Protein & Moisture (Near Infrared Reflectance (NIR) analysis) Ground Wheat and the Products of Wheat Milling 1986
203 Statistical analysis of the results of collaborative studies Statistical analysis of the results of collaborative studies Standard test method 1992
204 Determination of pesticide residues in grain by gel permeation chromatography/gas-liquid chromatography Pesticide Residues (Gel Permeation Chromatography/Gas-Liquid Chromatography) Grain 1998
206 Microbiology - General guidance for microbiological examinations Microbiological Examinations Microbiological Examinations 1960 1990
207 Determination of the Particle Size of Milling Products using Sieve Analysis Particle Size (Sieve Analysis) Milling Products 1998
Rapid Methods
Numbersort icon Name Analyte Matrix Year of Approval Year of Last Revision
301 Quantitative Peroxidase Activity Assay Peroxidase Activity Assay Cereal Grains and Products 1998
302 Quantitative Catalase Activity Assay Catalase Activity Assay Wheat, Rye, Triticale, Oats, Barley, Corn and Cereals Derivatives 1998
303 Simple and Specific Assay for Alpha-Amylase Alpha-Amylase Cereal Grains and Derivatives and other materials containing this enzyme activity 1998

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