Entry: Short pastry doughs (pate brisee)
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
Facets
| Part-nature |
Short pastry doughs (pate brisee) (as part-nature)
|
Create code:
Hierarchies
| Hierarchy Master | Broader Raw doughs and pre-mixes | Narrower Short pastry dough (pate brisee) | French pie pastry dough | Fine dough without yeast |
| Hierarchy Reporting | Broader Raw doughs and pre-mixes | Narrower Fine dough without yeast | Short pastry dough (pate brisee) | French pie pastry dough |
| Hierarchy Exposure | Broader Raw doughs and pre-mixes | Narrower French pie pastry dough | Fine dough without yeast | Short pastry dough (pate brisee) |
| Hierarchy Bio monitoring | Broader Raw doughs and pre-mixes | Narrower Fine dough without yeast | Short pastry dough (pate brisee) | French pie pastry dough |
| Hierarchy dough mass | Broader | Narrower Fine dough without yeast | Short pastry dough (pate brisee) | French pie pastry dough |
| Hierarchy Ingredient | Broader Raw doughs and pre-mixes | Narrower Fine dough without yeast | Short pastry dough (pate brisee) | French pie pastry dough |
Full Details
| allFacets |
|
||
| broader |
Raw doughs and pre-mixes
|
||
| broader_biomo |
Raw doughs and pre-mixes
|
||
| broader_expo |
Raw doughs and pre-mixes
|
||
| broader_ingred |
Raw doughs and pre-mixes
|
||
| broader_report |
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_biomo |
Z0009.0002.0005 |
||
| hierarchyCode_dough |
Z0005 |
||
| hierarchyCode_expo |
Z0001.0003.0002.0005 |
||
| hierarchyCode_ingred |
Z0002.0002.0005 |
||
| hierarchyCode_master |
Z0001.0001.0009.0012.0005 |
||
| hierarchyCode_report |
Z0001.0002.0002.0005 |
||
| implicitFacets |
|
||
| in scheme |
Ingredient
| Zoonoses hierarchy
| Exposure hierarchy
| Dough-Mass
| Reporting hierarchy
| Food type Identifiers
|
||
| lastVersion |
01.04.048 |
||
| matrixCode |
P0500090 |
||
| narrower |
Short pastry dough (pate brisee)
| French pie pastry dough
| Fine dough without yeast
|
||
| narrower_biomo |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
|
||
| narrower_dough |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
|
||
| narrower_expo |
French pie pastry dough
| Fine dough without yeast
| Short pastry dough (pate brisee)
|
||
| narrower_ingred |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
|
||
| narrower_report |
Fine dough without yeast
| Short pastry dough (pate brisee)
| 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
|
||
| top concept of |
Dough-Mass
|
||
| type |
Food-type
| Concept
|
||
| validFrom |
1 Jan 2010 00:00:00.000
|