anx_IV__table
| 1. | White sugar of the standard quality shall have the following characteristics: (a) be of sound, genuine and merchantable quality; dry, in homogeneous granulated crystals, free-flowing; (b) minimum polarisation: 99,7; (c) maximum moisture content: 0,06 %; (d) maximum invert sugar content: 0,04 %; (e) the number of points determined under paragraph 2 shall not exceed a total of 22, nor: — 15 for the ash content, — 9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology (hereinafter referred to as the Brunswick method), — 6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis (hereinafter referred to as the ICUMSA method).
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Source: EUR-Lex (Cellar) · retrieved 2026-11-07 · Text as adopted (Official Journal); later amendments are not incorporated in this text.