Entry: Yeast leavened pastry
Notation:
A00BK
The group includes any type of yeast leavened pastry (pastry obtained from a yeast leavened dough. In some cases also some extent of lamination is added, to improve the structure). 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 |
Yeast leavened pastry (as part-nature)
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| Dough-Mass |
Yeast leavened sweet doughs
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Create code:
Hierarchies
| Hierarchy Master | Broader Fine bakery wares | Narrower Kringles | Doughnuts-berliner | Croissant | Buns | Brioche type products |
| Hierarchy Reporting | Broader Fine bakery wares | Narrower Croissant | Brioche type products | Buns | Kringles | Doughnuts-berliner |
| Hierarchy Exposure | Broader Fine bakery wares | Narrower Buns | Kringles | Doughnuts-berliner | Croissant | Brioche type products |
| Hierarchy Bio monitoring | Broader Fine bakery wares | Narrower Buns | Kringles | Brioche type products | Doughnuts-berliner | Croissant |
| Hierarchy Ingredient | Broader Fine bakery wares | Narrower Buns | Doughnuts-berliner | Kringles | Croissant | Brioche type products |
Full Details
| allFacets |
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| broader |
Fine bakery wares
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| broader_biomo |
Fine bakery wares
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| broader_expo |
Fine bakery wares
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| broader_ingred |
Fine bakery wares
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| broader_report |
Fine bakery wares
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| definition |
The group includes any type of yeast leavened pastry (pastry obtained from a yeast leavened dough. In some cases also some extent of lamination is added, to improve the structure). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group |
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| hierarchyCode_biomo |
Z0009.0003.0002.0004 |
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| hierarchyCode_expo |
Z0001.0004.0004 |
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| hierarchyCode_ingred |
Z0002.0003.0002.0004 |
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| hierarchyCode_master |
Z0001.0001.0009.0013.0002.0004 |
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| hierarchyCode_report |
Z0001.0002.0003.0002.0004 |
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| implicitFacets |
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| in scheme |
Reporting hierarchy
| Zoonoses hierarchy
| Food type Identifiers
| Exposure hierarchy
| Ingredient
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| lastVersion |
01.04.048 |
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| narrower |
Kringles
| Doughnuts-berliner
| Croissant
| Buns
| Brioche type products
|
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| narrower_biomo |
Buns
| Kringles
| Brioche type products
| Doughnuts-berliner
| Croissant
|
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| narrower_expo |
Buns
| Kringles
| Doughnuts-berliner
| Croissant
| Brioche type products
|
||||
| narrower_ingred |
Buns
| Doughnuts-berliner
| Kringles
| Croissant
| Brioche type products
|
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| narrower_report |
Croissant
| Brioche type products
| Buns
| Kringles
| Doughnuts-berliner
|
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| notation |
A00BK |
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| pref label |
Yeast leavened pastry |
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| scope note |
The group includes any type of yeast leavened pastry (pastry obtained from a yeast leavened dough. In some cases also some extent of lamination is added, to improve the structure). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group |
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| state |
Composite food aggregated
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| termType |
Aggregation term
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| type |
Concept
| Food-type
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| validFrom |
1 Jan 2010 00:00:00.000
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