FOOD.GOV.UK uses cookies to make the site simpler. Find out more about cookies

BETA
This is a new service - your feedback will help us to improve it
Search

Food Standards Agency Codes

Entry: Short pastry doughs (pate brisee)

URI:
http://data.food.gov.uk/codes/foodtype/id/A008X
Notation:
A008X

The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group

State:
Composite food simple
Term type:
Core term

Facets

Part-nature Short pastry doughs (pate brisee) (as part-nature)
Create code:
Code editor

Hierarchies
Hierarchy Exposure Broader Raw doughs and pre-mixes Narrower Short pastry dough (pate brisee) | Fine dough without yeast | French pie pastry dough

Full Details

allFacets
Part-nature Short pastry doughs (pate brisee) (as part-nature)

broader_expo Raw doughs and pre-mixes
definition The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
hierarchyCode_expo Z0001.0003.0002.0005
implicitFacets
Part-nature Short pastry doughs (pate brisee) (as part-nature)

in scheme Exposure hierarchy
narrower_expo Short pastry dough (pate brisee) | Fine dough without yeast | French pie pastry dough
notation A008X
pref label Short pastry doughs (pate brisee)
scope note The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
state Composite food simple
termType Core term
type Concept | Food-type