Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Multigrain (not only rye-wheat) bread and rolls	A005Q	[The group includes any type of Multigrain (not only rye-wheat) bread and rolls, i.e. breads containing considerable proportions of different cereals. Wheat breads with minor amounts of another cereal are not included in this term and they are listed under A004X 'Wheat bread and rolls'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Multigrain bread and rolls	A005L	[The group includes any type of bread and rolls containing considerable proportions of different cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Pretzels	A005V	[The group includes any type of soft Pretzels. This group includes only the bread-like pretzel made from wheat flour, water and yeast, usually sprinkled with coarse salt and baked in form of knot. The hard salted snacks in form of small pretzel are not included in this term and should be coded as A00FG 'Sticks, salty'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Bread and rolls with special ingredients added	A005K	[The group includes any type of Bread and rolls with special ingredients added. All the characterising ingredients 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.]
Pumpernickel	A005J	[The group includes any type of Pumpernickel. Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye grains. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye only bread and rolls	A005F	[The group includes any type of bread having rye as main ingredient. The presence of wheat flour is considered almost negligible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye-wheat bread and rolls, wholemeal	A005P	[The group includes any type of bread and rolls containing considerable proportions of wheat and rye wholemeal flours. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Mixed wheat and rye bread and rolls	A005M	[The group includes any type of bread and rolls containing considerable proportions of wheat and rye. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye-wheat bread and rolls, refined flour	A005N	[The group includes any type of bread and rolls containing considerable proportions of wheat and rye refined flours (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, white with soya	A005C	[The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of soya. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, white (refined flour)	A004Y	[The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, semi-brown	A005D	[The group includes any type of bread and rolls made with wheat flour containing moderate amounts of bran (semi-brown wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls	A004X	[The group includes any type of bread and rolls having wheat as main ingredient. Different sub-types, including those with added minor ingredients, belong to this group. However breads containing considerable proportions of wheat and rye are not included in this group and are listed under A005M 'Mixed wheat and rye bread and rolls'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, white with potato	A005A	[The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of potato. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, white with rice	A005B	[The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of rice. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye bread and rolls, refined flour	A005G	[The group includes any type of bread and rolls made with refined rye flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye bread and rolls, wholemeal	A005H	[The group includes any type of bread and rolls made with rye flour containing high proportion of bran or wholemeal (brown or wholemeal rye flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, brown or wholemeal	A005E	[The group includes any type of bread and rolls made with wheat flour containing high proportion of bran or wholemeal (brown or wholemeal wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat bread and rolls, white with maize	A004Z	[The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of maize. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Flour mix (like wheat/rye/barley/oats and other)	A004S	[The group includes any type of Flour mix, like wheat/rye/barley/oats. When relevant, information on the raw primary commodities (like wheat/rye/barley/oats) from which the flour has been obatined should be reported with additional facet descriptors. The proportion of the different cereals is not defined. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]