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Classification policy and listing
  obsolete version 99/1  -  version 99/2

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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, 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.

Discussion:
  1. Is the selection of major and less important grains reasonable? Rye, assigned as a major grain, is important as flour but has relatively few other products. On the other hand, Barley may be less important overall but has a range of different products.
  2. The order and codes within some basic products subgroups has been changed so that whole grain appears first with a 6.1x.1x code, followed by processed (e.g. cut) forms with codes 6.1x.2x and then flours with 6.1x.3x and 6.1x.4x codes. 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'.
  3. The 'code to the highest set of subgroups' policy documented above for basic products, dough products and prepared foods, together with the revisions to the categories, is a distinct change in policy compared to previous versions of Eurocode 2. In these, the primary concern was generally to code according to the principal basic ingredient so that, for example, all rice products appeared in a single group, as did wheat products (except for the subdivision into a large 'other use' group). The resulting imbalance probably needs to be resolved, perhaps along the lines proposed. Having taken this step, there might be arguments for increasing the number of products subgroups, possibly based on those in the UK Cereals and Cereal Products book, namely:
    • Biscuits
    • Cakes
    • Pastry
    • Buns and pastries
    • Puddings
    • Savouries.
    It may not be easy to develop definitions of these categories that allow all cereal products to be assigned unequivocally, but on the other hand they probably give a good level of subdivision for the large range of products which may need to be coded.
  4. The categories listed for Savoury cereal products and Sweet cereal products are illustrative rather than comprehensive. The subdivision of these two subgroups at the level listed and into individual food items will depend on the decision whether use the two categories or the more detailed subgroups suggested above.
 
    

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:    Soft bread
6.14:    Oats basic products6.45:    Unleaven bread and crispbread
6.16:    Corn (maize) basic products6.50:    Breakfast cereals
6.18:    Rice basic products6.60:    Savoury cereal products
6.19:    Basic products of other cereals6.70:    Sweet cereal products
6.28:    Substitute flours and starches
.
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 Maize basic products Zea mays Corn, Indian corn, Sweetcorn
  6.16.20 Hominy    
  6.16.24 Maize rice   Mealie rice
  6.16.30 Cornmeal    
  6.16.34 Maize flour    
  6.16.50 Cornflour   Corn starch
  6.16.60 Custard powder    
6.18 Rice basic products Oryza sativa  
  6.18.10 Rice flour    
  6.18.14 Rice flakes    
  6.18.18 Brown rice    
  6.18.22 Basmati rice    
  6.18.26 Carolina rice   Patna rice
  6.18.30 Glutinous rice    
  6.18.40 Parboiled rice    
  6.18.44 Polished rice    
  6.18.50 Red rice Oryza glaberrima  
  6.18.54 Wild rice Zizania aquatica American wild rice, Indian rice, Tuscarora rice, Zizanie
6.19 Basic products of other cereals    
  6.19.10 Whole grain barley Hordeum vulgare Hulled barley
  6.19.14 Pearl barley   Dehulled and polished barley
  6.19.18 Barley meal   Ground hulled barley
  6.19.22 Barley flour    
  6.19.26 Barley flakes    
  6.19.30 Buckwheat Fagopyrum esculentum  
  6.19.34 Buckwheat flour    
  6.19.40 Millet Gramineae spp.  
  6.19.44 Millet flour    
  6.19.50 Sorghum Sorghum vulgare  
  6.19.60 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 Soft bread    
  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
  6.40.49 Bread, other grain    
  6.40.60 Bread, mixed grain    
6.45 Unleaven bread and crispbread    
  6.45.10 Bannock   
  6.45.14 Pitta bread   
  6.45.18 Matzo   
  6.45.22 Tortilla   
  6.45.40 Crispbread, rye   
  6.45.44 Crispbread, wheat   
  6.45.48 Rusks   
6.50 Breakfast cereals    
  6.50.10 Cereals, wheat based   
  6.50.15 Cereals, rye based   
  6.50.20 Cereals, maize based  Cornflakes
  6.50.25 Cereals, oats based   
  6.50.30 Cereals, rice based   
  6.50.35 Cereals, mixed grain   
  6.50.50 Muesli   
6.60 Savoury cereal products    
  6.60.10 Savoury biscuits   
  6.60.20 Pizza   
  6.60.25 Savoury pie   
  6.60.30 Dumpling   
  6.60.35 Savoury pancake   
  6.60.40 Couscous   
  6.60.50 Risotto   
6.70 Sweet cereal products    
  6.70.10 Sweet biscuits and cookies   
  6.70.20 Currant bun   
  6.70.22 Danish pastry   
  6.70.24 Doughnut   
  6.70.26 Greek pastry  Baclava
  6.70.28 Jam tart   
  6.70.30 Scone   
  6.70.40 Chocolate cake   
  6.70.44 Cream cake   
  6.70.48 Fruit cake   
  6.70.52 Madeira cake   
  6.70.56 Sponge cake   
  6.70.60 Custard   
  6.70.62 Fruit crumble   
  6.70.64 Fruit pie   
  6.70.66 Milk pudding  Rice pudding, Semolina pudding
  6.70.68 Rice pudding   
  6.70.70 Sponge pudding   
  6.70.72 Suet pudding   
  6.70.74 Trifle   

 

 

Updated:  26 July 1999
Superseded:  24 January 2000
Ian Unwin