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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.
 

 

 

Documentation updated:  27 August 1999
Discussion updated:  2 April 1999
Ian Unwin