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Food Standards Agency Codes

Entry: Yeast leavened sweet doughs

URI:
http://data.food.gov.uk/codes/foodtype/id/A008L
Notation:
A008L

The group includes any type of Yeast leavened sweet doughs (using natural or commercial yeast). 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 Yeast leavened sweet doughs (as part-nature)
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Raw doughs and pre-mixes Narrower Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
Hierarchy Reporting Broader Raw doughs and pre-mixes Narrower Fine yeast sweet dough (brioche) | Ingredient-rich yeast dough
Hierarchy Exposure Broader Raw doughs and pre-mixes Narrower Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
Hierarchy Bio monitoring Broader Raw doughs and pre-mixes Narrower Fine yeast sweet dough (brioche) | Ingredient-rich yeast dough
Hierarchy dough mass Broader Narrower Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
Hierarchy Ingredient Broader Raw doughs and pre-mixes Narrower Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)

Full Details

allFacets
Part-nature Yeast leavened sweet doughs (as part-nature)

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 Yeast leavened sweet doughs (using natural or commercial yeast). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
hierarchyCode_biomo Z0009.0002.0002
hierarchyCode_dough Z0002
hierarchyCode_expo Z0001.0003.0002.0002
hierarchyCode_ingred Z0002.0002.0002
hierarchyCode_master Z0001.0001.0009.0012.0002
hierarchyCode_report Z0001.0002.0002.0002
implicitFacets
Part-nature Yeast leavened sweet doughs (as part-nature)

in scheme Ingredient | Zoonoses hierarchy | Food type Identifiers | Dough-Mass | Reporting hierarchy | Exposure hierarchy
lastVersion 01.04.048
matrixCode P0500090
narrower Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
narrower_biomo Fine yeast sweet dough (brioche) | Ingredient-rich yeast dough
narrower_dough Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
narrower_expo Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
narrower_ingred Ingredient-rich yeast dough | Fine yeast sweet dough (brioche)
narrower_report Fine yeast sweet dough (brioche) | Ingredient-rich yeast dough
notation A008L
pref label Yeast leavened sweet doughs
scope note The group includes any type of Yeast leavened sweet doughs (using natural or commercial yeast). 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