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Classification policy and listing
 

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Main Group 6: Grains and grain products

 

Classification policies

Group 6 classification

Inclusions:
  1. Grains and their milled products obtained from members of the grass family.
  2. Dough products obtained from grain, such as pasta and breads.
  3. Breakfast cereals, defined as any food obtained by the swelling, roasting, grinding, rolling or flaking of any cereal.
  4. Savoury and sweet products and dishes in which grain products are considered the predominant constituent.
  5. Substitute flours and other starch products obtained from non-cereal sources.

Exclusions:
  1. Sweet corn eaten as a vegetable.

Policies:
  1. In the first set of subgroups, major grains wheat, rye, oats, barley, maize corn and rice are assigned to specific categories, with less common grains grouped together in an Others category.
  2. Dough products such as pasta and breads are assigned to the second set of subgroups. These subgroups take precedence over the earlier set, for example Rice noodles are coded as noodles rather than as rice products.
  3. Finally, prepared foods are assigned to the products and dishes subgroups in preference to earlier subgroups. For example, Crispie cakes is coded as a sweet cereal product, not as a rice product or a breakfast cereal

Revisions:
  1. New codes have been assigned. The system is described in Discussion Note N003: Revised hierarchical food codes.
  2. Barley categories have been removed from Basic products of other cereals into a separate subgroup.
  3. Within the Leavened bread subgroup, the category Potato bread has been added and the word 'flour' substituted for 'grain' in Bread, other flour and Bread, mixed flour.
  4. A subgroup for Bread products has been added. This includes the Rusks category moved from Unleavened breads and crispbreads.
  5. The version 99/1 categories for Savoury cereal products and Sweet cereal products have been replaced by Fine bakery wares, Savoury cereal dishes and Sweet puddings. Some categories such as Sponge cake have been generalised and given sub-categories for more specific food items.

Discussion:
  1. The order and codes within some basic products subgroups was changed in version 99/1 so that whole grain appears, followed by processed (e.g. cut) forms, and then flours. This raises a further question, namely what processing of grains should be covered by the categorisation within the classification and what should be recorded through the descriptor system. For most grains the products can be included as categories, e.g. 'Rolled oats', 'Hominy'. However where there are different types of the basic grain to be recorded, as is particularly the case for 'Rice', most processing might be better recorded as descriptors, for example 'parboiled'.
  2. Following on from the discussion point in version 99/1, the classification for grain products has undergone a major revision. This has aimed to converge as far as is appropriate with the Codex food categorization system for the Codex General Standard for Food Additives (GSFA). The GSFA refers to 'Bakery wares' and draws the distinction between 'Ordinary bakery wares' and 'Fine bakery wares'. Ordinary bakery wares are breads and these remain as separate categories, revised to:
    • Leavened bread
    • Unleavened bread and crispbread
    • Bread products.
    However the concept of 'Fine bakery wares' has been used to define bakery products as a separate category to those for savoury and sweet grain dishes. In some cases the distinction between bakery wares and grain dishes may not be clear-cut. Some of the latter may be baked products but be categorised as dishes. For example, mince pies, mince tarts and fruit tarts may be classed as fine bakery wares whereas fruit pies would be considered as sweet dishes consumed as puddings. The dividing line is always likely to be arbitrary and possibly dependent on local culture. It is possible that future versions of Eurocode will separate out the majority of mixed dishes into separate main groups and it may be possible to draw up more definite guidelines on the categorisation of grain dishes and related products such as meat pies as part of this development. For version 99/2, cooked grain products will be categorised using the subgroups:
    • Fine bakery wares
    • Savoury cereal dishes
    • Sweet puddings.
    Any comments on the version 99/2 revisions or suggestions for their improvement will be appreciated.
 
    

Main Group 6: Grains and grain products

 Group 6 policy
Sub-groups6.10:    Wheat basic products6.30:    Pasta and noodles
6.12:    Rye basic products6.40:    Leavened breads
6.14:    Oats basic products6.44:    Unleavened breads and crispbreads
6.16:    Barley basic products6.48:    Bread products
6.18:    Corn (maize) basic products6.50:    Fine bakery wares
6.20:    Rice basic products6.60:    Savoury cereal dishes
6.25:    Basic products of other cereals6.65:    Sweet puddings
6.28:    Substitute flours and starches6.70:    Breakfast cereals
.
Code and category
 Scientific name
 Synonym or similar product
 
6. Grains and grain products    
6.10 Wheat basic products Triticum spp.  
  6.10.10 Whole grain wheat    
  6.10.20 Bulgar   Ala, American rice
  6.10.30 Wheat flour, wholemeal   100% extraction rate
  6.10.34 Wheat flour, 80% extraction rate    
  6.10.38 Wheat flour, 72% extraction rate    
  6.10.42 Wheat flour, patent   30-50% extraction rate
  6.10.46 Wheat flour, brown    
  6.10.60 Semolina    
6.12 Rye basic products Secale cereale  
  6.12.30 Rye flour, whole    
6.14 Oats basic products Avena sativa  
  6.14.20 Groats    
  6.14.24 Rolled oats    
  6.14.30 Oatmeal    
  6.14.34 Oatflour    
6.16 Barley basic products    
  6.16.10 Whole grain barley Hordeum vulgare Hulled barley
  6.16.20 Pearl barley   Dehulled and polished barley
  6.16.30 Barley flakes    
  6.16.40 Barley meal   Ground hulled barley
  6.16.50 Barley flour    
6.18 Maize basic products Zea mays Corn, Indian corn, Sweetcorn
  6.18.20 Hominy    
  6.18.24 Maize rice   Mealie rice
  6.18.30 Cornmeal    
  6.18.34 Maize flour    
  6.18.50 Cornflour   Corn starch
  6.18.60 Custard powder    
6.20 Rice basic products Oryza sativa  
  6.20.10 Rice flour    
  6.20.14 Rice flakes    
  6.20.18 Brown rice    
  6.20.22 Basmati rice    
  6.20.26 Carolina rice   Patna rice
  6.20.30 Glutinous rice    
  6.20.40 Parboiled rice    
  6.20.44 Polished rice    
  6.20.50 Red rice Oryza glaberrima  
  6.20.54 Wild rice Zizania aquatica American wild rice, Indian rice, Tuscarora rice, Zizanie
6.25 Basic products of other cereals    
  6.25.10 Buckwheat Fagopyrum esculentum  
  6.25.15 Buckwheat flour    
  6.25.20 Millet Gramineae spp.  
  6.25.25 Millet flour    
  6.25.30 Sorghum Sorghum vulgare  
  6.25.40 Spelt Triticum spelta  
6.28 Substitute flours and starches    
  6.28.10 Soya flour Glycine max  
  6.28.14 Potato flour Solanum tuberosum  
  6.28.18 Carob flour Ceratonia siliqua  
  6.28.22 Lotus root flour    
  6.28.30 Arrowroot Maranta arundinacea  
  6.28.34 Sago Metroxylou sagu  
  6.28.38 Tapioca Manihot esculenta  
6.30 Pasta and noodles    
  6.30.10 Dried main-dish pasta  Spaghetti, Cannelloni
  6.30.14 Dried minature pasta  Farfallini, Pastina
  6.30.18 Fresh main-dish pasta  Tagliatelle, Ravioli
  6.30.22 Fresh minature pasta   
  6.30.40 Egg noodles   
  6.30.44 Plain noodles   
  6.30.48 Rice noodles   
  6.30.52 Transparent noodles   
6.40 Leavened breads Bakery wares categorisation  
  6.40.10 Wheat bread, wholemeal   Loaves, Rolls
  6.40.14 Wheat bread, white    
  6.40.18 Wheat bread, brown    
  6.40.30 Naan bread    
  6.40.34 Soda bread    
  6.40.40 Rye bread, light    
  6.40.44 Rye bread, dark   Pumpernickel
  6.40.50 Potato bread    
  6.40.59 Bread, other flour    
  6.40.60 Bread, mixed flour    
6.44 Unleavened breads and crispbreads    
  6.44.10 Bannock   
  6.44.14 Pitta bread   
  6.44.18 Matzo   
  6.44.22 Tortilla   
  6.44.40 Crispbread, rye   
  6.44.44 Crispbread, wheat   
6.48 Bread products    
  6.48.10 Breadcrumbs    
  6.48.20 Rusks   
  6.48.30 Bread stuffing    
  6.48.40 Bread pudding    
6.50 Fine bakery wares Bakery wares categorisation  
  6.50.10 Savoury biscuits   
  6.50.15 Sweet biscuits and cookies   
  6.50.20 Croissants   
  6.50.24 Currant bun   
  6.50.28 Dough cakes  inc. Crumpets, Muffines, Pikelets
  6.50.32 Scone   
  6.50.36 Doughnut   
  6.50.40 Danish pastry   
  6.50.45 Greek pastry  Baclava
  6.50.50 Tart  inc. Jam tart, Custard tart, Syrup tart
  6.50.55 Mince pie  inc. two-crust pie, Mince tart (one crust)
  6.50.60 Baked cake  inc. Fruit cake
  6.50.64 Cream cake   
  6.50.68 Sponge cake  inc. Black Forest gateau, Madeira cake
6.60 Savoury cereal dishes    
  6.60.10 Dumpling   
  6.60.20 Savoury pancake   
  6.60.30 Couscous   
  6.60.40 Risotto   
  6.60.50 Pizza   
  6.60.60 Savoury pie   
6.65 Sweet puddings    
  6.65.10 Custard   
  6.65.15 Trifle   
  6.65.30 Fruit crumble   
  6.65.35 Fruit pie   
  6.65.50 Milk pudding  Rice pudding, Semolina pudding
  6.65.55 Rice pudding   
  6.65.60 Sponge pudding   
  6.65.65 Suet pudding   
6.70 Breakfast cereals    
  6.70.10 Cereals, wheat based   
  6.70.15 Cereals, rye based   
  6.70.20 Cereals, maize based  Cornflakes
  6.70.25 Cereals, oats based   
  6.70.30 Cereals, rice based   
  6.70.35 Cereals, mixed grain   
  6.70.50 Muesli   

 

 

Policy updated:  8 February 2000
Classification updated:  8 February 2000
Discussion updated:  24 January 2000
Ian Unwin