FA-05.2 Other confectionery including breath refreshening microsweets
A0C4E
Facet descriptor *
Facets **
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-05.2 Other confectionery including breath refreshening microsweets".
FA-05.2 Other confectionery including breath refreshening microsweets has no narrower terms in [F33] Legislative-classes.
Associated terms
These terms refer to "FA-05.2 Other confectionery including breath refreshening microsweets" 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
-
Nuts-seeds based halva
A035E -
Sugar cotton
A035G -
Liquorice mass
A035Q -
Foamed sugar products (marshmallows)
A035H -
Caramel, hard
A034Z -
Nougat
A035D -
Nougat raw mass
A035T -
Marshmallow mass
A035V -
Meringue mixture
A036A -
Nut mass
A036B -
Chocolate coated confectionery
A034R -
Florentine biscuit mass
A036D -
Jelly candies
A035L -
Candied or sugar preserved vegetables
A0ETS -
Chocolate spread
A0C6P -
Gum drops
A035K -
Loukoumi
A0FDG -
Truffle mass
A035Z -
Oil seed mass
A036E -
Hard candies
A034X -
Marzipan
A034Y -
Fudge
A035C -
Sweet bars and other formed sweet masses
A0EQR -
Soft candies and analogues
A0EQP -
White nougat mass
A035S -
Brittle mass
A035Y -
Liquorice candies
A035J -
Candies (soft and hard)
A0EQQ -
Caramel, soft
A035A -
Dragée, sugar coated
A035F -
Chocolate mass
A035R -
Fondant mass
A035X -
Dairy snacks
A065Z -
Chocolate substitutes
A034T -
Toffee
A035B -
Basic sweet masses
A035N -
Macaroon mass
A036C -
Chocolate coated dried fruit
A01QQ -
Marzipan raw mass
A035P