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