Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Unleavened doughs	A008T	[The group includes any type of doughs made without using leavening agents. Most often, water provides the structure by evaporating during baking. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Fine dough without yeast	A008Z	[The group includes any type of Fine dough without yeast. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Short pastry dough (pate brisee)	A008Y	[The group includes any type of pate brisee, i.e. the dough usually used for making salty or sweet tarts, vegetable pies and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Ingredient-rich yeast dough	A008N	[The group includes any type of Ingredient-rich yeast dough, i.e. sweet doughs, risen by yeast fermentation, richer in eggs, sugar and fat than the normal sweet yeast dough. For example doughs used for making stollen are included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Yeast leavened sweet doughs	A008L	[The group includes any type of Yeast leavened sweet doughs, i.e. sweet doughs risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Fine yeast sweet dough (brioche)	A008M	[The group includes any type of Fine Yeast sweet dough, i.e. sweet doughs used for production of brioche or similar products risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Ingredient rich fine dough without yeast	A008R	[The group includes any type of Ingredient rich fine dough without yeast, i.e. doughs made by using chemical leavening agents, richer in eggs, sugar and fat than other doughs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Mixture/mass for baumkuchen	A008S	[The group includes any type of Mixture/Mass for Baumkuchen. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Quick bread dough	A008Q	[The group includes any type of Quick bread dough, i.e. bread doughs made by using chemical leavening agents. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Noodle, rice	A008F	[The group includes any type of rice noodles, i.e. specific type ss noodles based on rice flour; the appearance is white but not transparent. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled noodles), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gnocchi	A008D	[The group includes any type of Gnocchi, i.e. small pasta dumplings, mostly including a considerable proportion of potatoes and other vegetables. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled gnocchi), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Glass noodle	A008E	[The group includes any type of Glass noodle, i.e. different types of transparent or almost transparent noodles similar in form to regular pasta, mostly spaghetti, made from starch and water. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled glass noodles), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Yeast bread – pizza dough	A008J	[The group includes any type of Yeast Bread/pizza dough, i.e. yeast-leavened doughs used for production of the pizza base or similar products. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Yeast leavened bread doughs	A008H	[The group includes any type of Yeast leavened bread doughs, i.e. doughs used for production of bread or similar products risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Naturally leavened bread dough	A008K	[The group includes any type of Naturally leavened bread dough, i.e. all non-chemically leavened bread doughs, irrespective of the type of yeast used. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Pasta, gluten free	A008B	[The group includes any type of Pasta produced with particular formulas in order to avoid any presence of gluten. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Couscous	A008C	[The group includes any type of Couscous, i.e. dry wheat granules (with or without wheat flour coating) normally cooked by steaming. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. steamed couscous), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Dried stuffed durum pasta	A008A	[The group includes any type of Dried stuffed pasta obtained from durum wheat (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature), without addition of eggs. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Dried stuffed pasta	A007Y	[The group includes any type of dried stuffed pasta (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Fresh stuffed egg pasta	A007V	[The group includes any type of fresh stuffed egg pasta (i.e. pasta including eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]