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Food Standards Agency Codes

Entry: Raw doughs and pre-mixes - showing version 1

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.

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