FA-07.2 Fine bakery wares
A0C3Q
Facets **
Facet descriptor *
Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
Implicit facet descriptors *
No implicit facet descriptors.
Narrower terms
These are child terms of the current term, "FA-07.2 Fine bakery wares".
FA-07.2 Fine bakery wares has no narrower terms in [F33] Legislative-classes.
Associated terms
These terms refer to "FA-07.2 Fine bakery wares" through a facet — a relationship that cuts across all hierarchies, not just "[F33] Legislative-classes". Links stay in "[F33] Legislative-classes" where the term also appears; those marked are not part of it and open in their own default hierarchy.
Legislative-classes
F33
-
Sponge biscuits
A16FJ -
Cake pre-mixes (dry)
A0CSM -
Yeast leavened sweet doughs
A008L -
Short pastry dough (pate brisee)
A008Y -
French pie pastry dough
A009A -
Choux pastry
A00AG -
Various pastry
A00CJ -
Crisp bread, wheat, wholemeal
A006E -
Butter biscuits
A009Y -
Biscuits, chocolate
A009Z -
Croissant, filled with chocolate
A00BN -
Fruit pie-tarts
A00BZ -
Spice cakes
A00CR -
Sticks, salty
A00FG -
Cereal bars
A00EY -
Laminated doughs
A009L -
Strudel dough
A009N -
Sponge cake roll
A00BB -
Yeast leavened pastry
A00BK -
Puffed cereals textured bread
A006H -
Beignets
A00AJ -
Gougere
A00AM -
Flan tart
A00BX -
Cream-cheese strudel
A00CG -
Crisp bread, rye, refined flour
A006C -
Puffed wheat textured bread
A006J -
Biscuits, sweet, wheat wholemeal
A00AA -
Chocolate cake
A00BG -
Cake marbled, with chocolate
A00BJ -
Croissant, filled with cream
A00BP -
Quick bread dough
A008Q -
Unleavened doughs
A008T -
Short pastry dough and similar
A008X -
Common laminated dough
A009M -
Pastry based on laminated dough
A00CC -
Wheat crisp bread
A006D -
Croquembouche
A00AL -
Plain cakes
A00AP -
Brioche type products
A00BT -
Marzipan pie
A00CB -
Apple strudel
A00CF -
Macaroons
A00CN -
Matzo
A006T -
Cheese cake
A00AR -
Cream cheese cake
A00AS -
Meringue tart
A00BD -
Gingerbread
A00CT -
Fried dough sweet
A16FY -
Crackers and breadsticks
A005Y -
Short sweet pastry doughs (pate sucree, sablee)
A009B -
Suet pastry (pâte a grasse de boeuf) dough
A009S -
Shortcrust (pies -tarts)
A00BV -
Cereal bars mixed
A00FA -
Rye crisp bread
A006A -
Cream cake
A00AV -
Croissant, filled with jam
A00BQ -
Rhubarb flan
A00BY -
Croissant from puff pastry
A00CD -
Pancakes
A00CL -
Meringue
A00CP -
Wafers
A0BYR -
Baumkuchen and similar
A0C6M -
Cream custard cake
A00AX -
Cream custard sponge cake
A00AY -
Chocolate cake with fruits
A00BH -
Miscellaneous doughs
A009P -
Fine dough without yeast
A008Z -
Sweet almond pastry mass
A009F -
Extruded, pressed or puffed bread
A005Z -
Extruded rice bread
A006G -
Short sweet pastry dough (pate sucree)
A009C -
Quark oil dough
A009R -
Biscuits
A009V -
Éclair
A00AH -
Profiterole
A00AK -
Buns
A00BL -
Dumpling, sweet
A00CK -
Waffles
A00CQ -
Crisp bread, rye wholemeal
A006B -
Biscuits, spelt meal
A00AC -
Speculaas
A00AD -
Lebkuchen
A00CS -
Cheese cream sponge cake
A00AT -
Waffle dough/mixture
A008V -
Pre-mixes (dry) for baked products
A0CSK -
Fine yeast sweet dough (brioche)
A008M -
Ingredient-rich yeast dough
A008N -
Shortbread pastry
A009D -
Sponge cake dough (génoise)
A009K -
Cakes
A00AN -
Cereal bars plain
A00EZ -
Biscuit with inclusions, filling or coating
A00AE -
Baklava
A00CH -
Scones and similar
A00CM -
Rotation cooked layered cakes
A0C6L -
Puffed rice textured bread
A006K -
Fruit cake
A00BA -
Pyramid cake
A00BE -
Rusk
A006M -
Ingredient rich fine dough without yeast
A008R -
Rusk, refined flour
A006N -
Mixture/mass for baumkuchen
A008S -
Piped shortbread pastry
A009E -
Gingerbread dough
A009Q -
Chocolate-based cakes
A00BF -
Croissant
A00BM -
Kringles
A00BS -
Crisp bread, wheat, refined flour
A006F -
Sponge cake
A00AQ -
Muffins
A00BC -
Puff-pastry croissant, filled with chocolate
A00CE -
Bread alternative
A0ERB -
Nut cream cake
A00AZ -
Crisp bread
A0CHT -
Pancake pre-mixes (dry)
A0CSN -
Preparations for raising and flavouring home-made bakery
A048Q -
Chemically leavened doughs
A008P -
Choux pastry dough and similar
A009G -
Choux pastry dough
A009H -
Phyllo dough
A16FH -
Flat bread-based pastry
A16FV -
Rusk, wholemeal
A006P -
Biscuits, sweet, plain
A009X -
Doughnuts-berliner
A00BR -
Puffed corn textured bread
A006L -
Biscuits, oat meal
A00AB