This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
for wheat:
- moisture content minimum from 8 % to 22 %;
- protein content minimum from 7 % to 20 %.
for barley:
- moisture content minimum from 8 % to 22 %;
- protein content minimum from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.