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Food Standards Agency Codes

Entry: Yeast leavened pastry - showing version 1

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)
Dough-Mass Yeast leavened sweet doughs
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
Part-nature Yeast leavened pastry (as part-nature)
Dough-Mass Yeast leavened sweet doughs

broader Fine bakery wares
broader_biomo Fine bakery wares
broader_expo Fine bakery wares
broader_ingred Fine bakery wares
broader_report Fine bakery wares
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
hierarchyCode_biomo Z0009.0003.0002.0004
hierarchyCode_expo Z0001.0004.0004
hierarchyCode_ingred Z0002.0003.0002.0004
hierarchyCode_master Z0001.0001.0009.0013.0002.0004
hierarchyCode_report Z0001.0002.0003.0002.0004
implicitFacets
Part-nature Yeast leavened pastry (as part-nature)
Dough-Mass Yeast leavened sweet doughs

in scheme Reporting hierarchy | Zoonoses hierarchy | Food type Identifiers | Exposure hierarchy | Ingredient
lastVersion 01.04.048
narrower Kringles | Doughnuts-berliner | Croissant | Buns | Brioche type products
narrower_biomo Buns | Kringles | Brioche type products | Doughnuts-berliner | Croissant
narrower_expo Buns | Kringles | Doughnuts-berliner | Croissant | Brioche type products
narrower_ingred Buns | Doughnuts-berliner | Kringles | Croissant | Brioche type products
narrower_report Croissant | Brioche type products | Buns | Kringles | Doughnuts-berliner
notation A00BK
pref label Yeast leavened pastry
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
state Composite food aggregated
termType Aggregation term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000