Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Biscuits, chocolate	A009Z	[The group includes any type of cocoa powder-based biscuits. This term should not be used for chocolate filled biscuits and biscuits containing pieces of chocolate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Miscellaneous doughs	A009P	[The group includes miscellaneous doughs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Common laminated dough	A009M	[The group includes any type of Laminated dough commonly used for puff pastry or sold as such. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Strudel dough	A009N	[The group includes any type of Strudel dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Suet pastry (pâte a grasse de boeuf) dough	A009S	[The group includes any type of Suet pastry (pâte a grasse de boeuf) dough, containing beef suet. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gingerbread dough	A009Q	[The group includes any type of Gingerbread dough, containing ginger and other flavouring ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Quark oil dough	A009R	[The group includes any type of Quark-oil dough, a common substitute of leavened dough especially known in German speaking countries, containing quark cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Choux pastry dough and similar	A009G	[The group includes any type of Choux pastry dough and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Choux pastry dough	A009H	[The group includes any type of Choux pastry doughs, usually used for making profiteroles, beignets, éclairs and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Piped shortbread pastry	A009E	[The group includes any type of Piped shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Short sweet pastry doughs (pate sucree, sablee)	A009B	[The group includes any type of Short sweet pastry doughs such as pate sucree, pate sablee and similar. These doughs generally include sugars and high levels of fat and are prepared without gluten development in order to get a relatively brittle baked product. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Sweet almond pastry mass	A009F	[The group includes any type of Sweet pastry mass/dough containing almonds. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Sponge cake dough (génoise)	A009K	[The group includes any type of Sponge cake dough, commonly known as génoise. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cake pre-mixes/batter	A009J	[The group includes any type of Cake batter and pre-mixes. However dry pre-mixes are not included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Short sweet pastry dough (pate sucree)	A009C	[The group includes any type of Short sweet pastry dough commonly known as pate sucree. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Shortbread pastry	A009D	[The group includes any type of Shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
French pie pastry dough	A009A	[The group includes any type of French pie pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Short pastry dough and similar	A008X	[The group includes any type of Short pastry doughs, i.e. doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. In this group the types of short pastry doughs that can be used for both sweet and salty products are included. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Waffle dough/mixture	A008V	[The group includes any type of Waffle dough/batter. Since most of the industrial batters are made with baking powder/baking soda, the term is considered chemically leavened dough. However, yeast-leavened waffles are also found (mainly in case of home-made products); in this case the ingredient descriptor A049A 'Baking yeast' should be added. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Chemically leavened doughs	A008P	[The group includes any type of Chemically leavened doughs, i.e. doughs leavened by using chemical raising agents which produce gas during the cooking process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]