Entry: Short pastry doughs (pate brisee) - showing version 1
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)
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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 |
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| broader |
Raw doughs and pre-mixes
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| broader_biomo |
Raw doughs and pre-mixes
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| broader_expo |
Raw doughs and pre-mixes
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| broader_ingred |
Raw doughs and pre-mixes
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| broader_report |
Raw doughs and pre-mixes
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| 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 |
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| hierarchyCode_biomo |
Z0009.0002.0005 |
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| hierarchyCode_dough |
Z0005 |
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| hierarchyCode_expo |
Z0001.0003.0002.0005 |
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| hierarchyCode_ingred |
Z0002.0002.0005 |
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| hierarchyCode_master |
Z0001.0001.0009.0012.0005 |
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| hierarchyCode_report |
Z0001.0002.0002.0005 |
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| implicitFacets |
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| in scheme |
Ingredient
| Zoonoses hierarchy
| Exposure hierarchy
| Dough-Mass
| Reporting hierarchy
| Food type Identifiers
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| lastVersion |
01.04.048 |
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| matrixCode |
P0500090 |
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| narrower |
Short pastry dough (pate brisee)
| French pie pastry dough
| Fine dough without yeast
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| narrower_biomo |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
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| narrower_dough |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
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| narrower_expo |
French pie pastry dough
| Fine dough without yeast
| Short pastry dough (pate brisee)
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| narrower_ingred |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
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| narrower_report |
Fine dough without yeast
| Short pastry dough (pate brisee)
| French pie pastry dough
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| notation |
A008X |
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| pref label |
Short pastry doughs (pate brisee) |
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| 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 |
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| state |
Composite food simple
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| termType |
Core term
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| top concept of |
Dough-Mass
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| type |
Food-type
| Concept
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| validFrom |
1 Jan 2010 00:00:00.000
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