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Food Standards Agency Codes

Entry: Graham flour

URI:
http://data.food.gov.uk/codes/foodtype/id/A003Z
Notation:
A003Z

The group includes any type of Graham flour. Graham flour is a particularly produced wholemeal flour. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour.

State:
RPC Derivatives/ ingredients
Term type:
Extended term

Facets

Part-nature Flour/meal or finely ground powder (as part-nature)
Qualitative-info White/refined
Source-commodities Wheat and similar-
Process Grain milling - flours production
Create code:
Code editor

Hierarchies
Hierarchy Exposure Broader Wheat flour Narrower

Full Details

allFacets
Part-nature Flour/meal or finely ground powder (as part-nature)
Qualitative-info White/refined
Source-commodities Wheat and similar-
Process Grain milling - flours production

broader_expo Wheat flour
definition The group includes any type of Graham flour. Graham flour is a particularly produced wholemeal flour. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour.
hierarchyCode_expo Z0001.0001.0002.0012.0002
implicitFacets
Qualitative-info White/refined

in scheme Exposure hierarchy
notation A003Z
pref label Graham flour
scope note The group includes any type of Graham flour. Graham flour is a particularly produced wholemeal flour. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour.
state RPC Derivatives/ ingredients
termType Extended term
type Food-type | Concept