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Food Standards Agency Codes

Entry: Raw doughs and pre-mixes

URI:
http://data.food.gov.uk/codes/foodtype/id/A008G
Notation:
A008G

The group includes any type of Raw doughs and pre-mixes, to be further used in producing bakery products and sweets. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group

Hierarchy term only, do not use in coding.

State:
Composite food simple
Term type:
Hierarchy term

Hierarchies
Hierarchy Master Broader Composite (recipe based) food classes (including some strictly related RPCs or RPC derivatives) Narrower Short sweet pastry doughs (pate sucree, sablee) | Chemically leavened doughs | Pre-mixes (dry) for baked products | Unleavened doughs | Yeast leavened bread doughs | Cake pre-mixes/batter | Laminated doughs | Short pastry doughs (pate brisee) | Miscellaneous doughs | Choux pastry doughs | Yeast leavened sweet doughs
Hierarchy Reporting Broader Cereal doughs -based products Narrower Short sweet pastry doughs (pate sucree, sablee) | Chemically leavened doughs | Miscellaneous doughs | Short pastry doughs (pate brisee) | Cake pre-mixes/batter | Yeast leavened sweet doughs | Laminated doughs | Choux pastry doughs | Yeast leavened bread doughs | Unleavened doughs | Pre-mixes (dry) for baked products
Hierarchy Exposure Broader Pasta, doughs and similar products Narrower Unleavened doughs | Choux pastry doughs | Laminated doughs | Pre-mixes (dry) for baked products | Yeast leavened bread doughs | Yeast leavened sweet doughs | Short sweet pastry doughs (pate sucree, sablee) | Cake pre-mixes/batter | Short pastry doughs (pate brisee) | Miscellaneous doughs | Chemically leavened doughs
Hierarchy Bio monitoring Broader Cereal doughs -based products Narrower Choux pastry doughs | Short pastry doughs (pate brisee) | Unleavened doughs | Cake pre-mixes/batter | Yeast leavened bread doughs | Chemically leavened doughs | Pre-mixes (dry) for baked products | Miscellaneous doughs | Yeast leavened sweet doughs | Short sweet pastry doughs (pate sucree, sablee) | Laminated doughs
Hierarchy Ingredient Broader Cereal doughs -based products Narrower Laminated doughs | Chemically leavened doughs | Pre-mixes (dry) for baked products | Unleavened doughs | Short sweet pastry doughs (pate sucree, sablee) | Choux pastry doughs | Yeast leavened sweet doughs | Cake pre-mixes/batter | Yeast leavened bread doughs | Miscellaneous doughs | Short pastry doughs (pate brisee)

Full Details

broader Composite (recipe based) food classes (including some strictly related RPCs or RPC derivatives)
broader_biomo Cereal doughs -based products
broader_expo Pasta, doughs and similar products
broader_ingred Cereal doughs -based products
broader_report Cereal doughs -based products
definition The group includes any type of Raw doughs and pre-mixes, to be further used in producing bakery products and sweets. 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
hierarchyCode_expo Z0001.0003.0002
hierarchyCode_ingred Z0002.0002
hierarchyCode_master Z0001.0001.0009.0012
hierarchyCode_report Z0001.0002.0002
in scheme Ingredient | Zoonoses hierarchy | Food type Identifiers | Reporting hierarchy | Exposure hierarchy
lastVersion 01.04.048
narrower Short sweet pastry doughs (pate sucree, sablee) | Chemically leavened doughs | Pre-mixes (dry) for baked products | Unleavened doughs | Yeast leavened bread doughs | Cake pre-mixes/batter | Laminated doughs | Short pastry doughs (pate brisee) | Miscellaneous doughs | Choux pastry doughs | Yeast leavened sweet doughs
narrower_biomo Choux pastry doughs | Short pastry doughs (pate brisee) | Unleavened doughs | Cake pre-mixes/batter | Yeast leavened bread doughs | Chemically leavened doughs | Pre-mixes (dry) for baked products | Miscellaneous doughs | Yeast leavened sweet doughs | Short sweet pastry doughs (pate sucree, sablee) | Laminated doughs
narrower_expo Unleavened doughs | Choux pastry doughs | Laminated doughs | Pre-mixes (dry) for baked products | Yeast leavened bread doughs | Yeast leavened sweet doughs | Short sweet pastry doughs (pate sucree, sablee) | Cake pre-mixes/batter | Short pastry doughs (pate brisee) | Miscellaneous doughs | Chemically leavened doughs
narrower_ingred Laminated doughs | Chemically leavened doughs | Pre-mixes (dry) for baked products | Unleavened doughs | Short sweet pastry doughs (pate sucree, sablee) | Choux pastry doughs | Yeast leavened sweet doughs | Cake pre-mixes/batter | Yeast leavened bread doughs | Miscellaneous doughs | Short pastry doughs (pate brisee)
narrower_report Short sweet pastry doughs (pate sucree, sablee) | Chemically leavened doughs | Miscellaneous doughs | Short pastry doughs (pate brisee) | Cake pre-mixes/batter | Yeast leavened sweet doughs | Laminated doughs | Choux pastry doughs | Yeast leavened bread doughs | Unleavened doughs | Pre-mixes (dry) for baked products
notation A008G
pref label Raw doughs and pre-mixes
scope note The group includes any type of Raw doughs and pre-mixes, to be further used in producing bakery products and sweets. 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 Hierarchy term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000