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Main Group 6: Grains and grain products

 

Category definitions and policies

Group 6 classification
6.10.20[To Classification]
Bulgar
Bulgar is prepared from wheat by soaking, cooking and drying. It is then lightly milled to remove the outer bran and cracked.
6.10.xx[To Classification]
Wheat flour
Wheat flour is subdivided by extraction rate, with the option to further divide these at the food item level into categories such as Wheat flour, self-raising and Wheat flour, cake-making.
6.10.60[To Classification]
Semolina
Semolina is obtained from the inner, granular part of hard or durum wheat and used for pasta and in puddings.
6.14.20[To Classification]
Groats
Groats are oats with the husk entirely removed.
6.16.20[To Classification]
Hominy
Hominy consists of prepared maize kernels. Other prepared forms (particularly from southern U.S.A.) include samp and cerealine. Corn grits / maize grits are ground hominy.
6.16.24[To Classification]
Maize rice
Maize rice is finely cut maize with bran and germ partly removed.
6.30[To Classification]
Pasta
Pasta can be categorised in two ways, as either dried or fresh, and as main-dish (main course or starter) or minature. Dried pasta (pasta secca) is made from durum wheat flour and dried for indefinite storage whereas fresh pasta (pasta all'uovo) may be made other flour and is prepared for (more or less) immediate consumption. Main-dish pasta (pasta asciutta) is made in substantial pieces and usually served with a sauce to form a dish, whereas minature pasta (pasta in brodo) is formed in small pieces and used in soups and similar dishes. These types have been combined in the classification to form four categories.

Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Should these have separate categories alongside Dried main-dish pasta, etc. or is it sufficient to use specific food item categories, e.g. Spaghetti, wholemeal and Spaghetti, buckwheat?
2 April 1999

6.30[To Classification]
Noodles
Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
6.40
to
6.50		[To Classification]
Bakery wares
Baked cereal products have been classified into three main categories: Leavened bread (6.40), Unleavened bread and crispbread (6.44) and Fine bakery wares (6.50), with an additional one for Bread products (6.48). Products in the first two categories (so-called Ordinary bakery wares) normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed 'Fine bakery wares'. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However some products, for example scones, may include types some of which would be considered savoury and others sweet. Therefore all products are categorised as Fine bakery wares rather than using separate categories for savoury and sweet products.
Return: | Policy discussion | Leavened bread (6.40) | Fine bakery wares (6.50) |
6.48.20[To Classification]
Rusks
Rusks are made by rebaking bread, usually as a light biscuit and for use as baby food. See also discussion on coding of baby foods.
 

 

 

Documentation updated:  8 February 2000
Discussion updated:  2 April 1999
Ian Unwin