Procedure A should be followed when testing the maize flour control supplied with the kit.

This procedure titled:  "(a) Determination of starch in cereal and food products not containing resistant starch, D-glucose and/or maltodextrins (Recommended Procedure; all incubation at pH 5.0)."

As the control flour has a known value it allows you to be confident that the kit components are working, necessary reagents have been prepared correctly and that the method is being carried out correctly.