| FoodEx code | FoodEx category | f1 (conversion from material to flour)( a ) | f2 (average flour fraction)( b ) |
|---|---|---|---|
| A.01 | Grains and grain‐based products (unspecified) | 0.8 | 1 |
| A.01.03 | Grain milling products (unspecified) | 1 | 1 |
| A.01.03.001 | Wheat milling products (unspecified) | 1 | 1 |
| A.01.03.001.001 | Wheat flour, brown | 1 | 1 |
| A.01.03.001.002 | Wheat flour, Durum | 1 | 1 |
| A.01.03.001.003 | Wheat flour, white | 1 | 1 |
| A.01.03.001.004 | Wheat flour, wholemeal | 1 | 1 |
| A.01.03.001.005 | Graham flour | 1 | 1 |
| A.01.03.001.006 | Wheat flour, gluten free | 1 | 1 |
| A.01.03.001.014 | Wheat starch | 1.2 | 1 |
| A.01.03.002 | Rye milling products (unspecified) | 1 | 1 |
| A.01.03.002.001 | Rye flour, gluten free | 1 | 1 |
| A.01.03.002.002 | Rye flour, light | 1 | 1 |
| A.01.03.002.003 | Rye flour, medium | 1 | 1 |
| A.01.03.002.004 | Rye flour, wholemeal | 1 | 1 |
| A.01.03.003 | Buckwheat milling products (unspecified) | 1 | 1 |
| A.01.03.003.001 | Buckwheat flour | 1 | 1 |
| A.01.03.004 | Corn milling products (unspecified) | 1 | 1 |
| A.01.03.004.001 | Corn flour | 1 | 1 |
| A.01.03.004.003 | Corn starch | 1.3 | 1 |
| A.01.03.005 | Oat milling products (unspecified) | 1 | 1 |
| A.01.03.005.002 | Oat flour | 1 | 1 |
| A.01.03.005.004 | Oat starch | 1.2 | 1 |
| A.01.03.006 | Rice milling products (unspecified) | 1 | 1 |
| A.01.03.006.001 | Rice flour | 1 | 1 |
| A.01.03.006.002 | Rice flour white | 1 | 1 |
| A.01.03.006.003 | Rice flour, instant | 1 | 1 |
| A.01.03.006.004 | Rice starch | 1.2 | 1 |
| A.01.03.007 | Spelt milling products | 1 | 1 |
| A.01.03.008 | Other milling products (unspecified) | 1 | 1 |
| A.01.03.008.001 | Amaranth flour | 1 | 1 |
| A.01.03.008.002 | Barley flour | 1 | 1 |
| A.01.03.008.003 | Chapatti flour | 1 | 1 |
| A.01.03.008.004 | Flour mix, wheat/rye/barley/oats | 1 | 1 |
| A.01.03.008.005 | Millet flour | 1 | 1 |
| A.01.03.008.007 | Sorghum flour | 1 | 1 |
| A.01.04 | Bread and rolls (unspecified) | 1 | 0.7 |
| A.01.04.001 | Wheat bread and rolls | 1 | 0.7 |
| A.01.04.002 | Rye bread and rolls | 1 | 0.7 |
| A.01.04.003 | Mixed wheat and rye bread and rolls | 1 | 0.7 |
| A.01.04.004 | Multigrain bread and rolls | 1 | 0.7 |
| A.01.04.005 | Unleavened bread, crisp bread and rusk (unspecified) | 1 | 0.9 |
| A.01.04.005.001 | Crisp bread, rye wholemeal | 1 | 0.9 |
| A.01.04.005.002 | Crisp bread, rye, light | 1 | 0.9 |
| A.01.04.005.003 | Crisp bread, wheat, wholemeal | 1 | 0.9 |
| A.01.04.005.004 | Crisp bread, wheat, light | 1 | 0.9 |
| A.01.04.005.005 | Rusk, light | 1 | 0.9 |
| A.01.04.005.006 | Rusk, wholemeal | 1 | 0.9 |
| A.01.04.005.007 | Pita bread | 1 | 0.7 |
| A.01.04.005.008 | Matzo | 1 | 0.9 |
| A.01.04.005.009 | Tortilla | 1 | 0.7 |
| A.01.04.006 | Other bread | 1 | 0.7 |
| A.01.04.007 | Bread products | 1 | 0.7 |
| A.01.07 | Fine bakery wares (unspecified) | 1 | 0.32 |
| A.01.07.001 | Pastries and cakes (unspecified) | 1 | 0.22 |
| A.01.07.001.001 | Beignets | 1 | 0.30 |
| A.01.07.001.002 | Buns | 1 | 0.51 |
| A.01.07.001.003 | Cake from batter | 1 | 0.25 |
| A.01.07.001.004 | Cheese cream cake | 1 | 0.20 |
| A.01.07.001.005 | Cheese cream sponge cake | 1 | 0.18 |
| A.01.07.001.006 | Chocolate cake | 1 | 0.24 |
| A.01.07.001.007 | Chocolate cake with fruits | 1 | 0.17 |
| A.01.07.001.008 | Cream cake | 1 | 0.27 |
| A.01.07.001.009 | Cream cheese cake | 1 | 0.20 |
| A.01.07.001.010 | Cream custard cake | 1 | 0.20 |
| A.01.07.001.011 | Cream custard sponge cake | 1 | 0.05 |
| A.01.07.001.012 | Croissant | 1 | 0.52 |
| A.01.07.001.013 | Croissant, filled with chocolate | 1 | 0.33 |
| A.01.07.001.014 | Croissant, filled with cream | 1 | 0.33 |
| A.01.07.001.015 | Croissant, filled with jam | 1 | 0.33 |
| A.01.07.001.016 | Croquembouche | 1 | 0.07 |
| A.01.07.001.017 | Doughnuts | 1 | 0.36 |
| A.01.07.001.018 | Clair | 1 | 0.07 |
| A.01.07.001.020 | Fruit cake | 1 | 0.15 |
| A.01.07.001.021 | Fruit pie | 1 | 0.32 |
| A.01.07.001.022 | Cheese pie | 1 | 0.32 |
| A.01.07.001.023 | Fruit tart | 1 | 0.20 |
| A.01.07.001.024 | Gingerbread | 1 | 0.41 |
| A.01.07.001.025 | Gougere | 1 | 0.18 |
| A.01.07.001.026 | Kringles | 1 | 0.20 |
| A.01.07.001.027 | Nut cream cake | 1 | 0.15 |
| A.01.07.001.028 | Pancakes | 1 | 0.22 |
| A.01.07.001.029 | Profiterole | 1 | 0.07 |
| A.01.07.001.030 | Pyramid cake | 1 | 0.16 |
| A.01.07.001.031 | Rhubarb flan | 1 | 0.15 |
| A.01.07.001.032 | Scone | 1 | 0.43 |
| A.01.07.001.033 | Sponge dough | 1 | 0.25 |
| A.01.07.001.034 | Sponge cake | 1 | 0.25 |
| A.01.07.001.035 | Sponge cake roll | 1 | 0.18 |
| A.01.07.001.036 | Muffins | 1 | 0.31 |
| A.01.07.001.037 | Waffles | 1 | 0.36 |
| A.01.07.001.038 | Apple strudel | 1 | 0.24 |
| A.01.07.001.039 | Cream‐cheese strudel | 1 | 0.24 |
| A.01.07.001.040 | Cheese pastry goods from puff pastry | 1 | 0.26 |
| A.01.07.001.041 | Croissant from puff pastry | 1 | 0.52 |
| A.01.07.001.042 | Brioche | 1 | 0.48 |
| A.01.07.001.044 | Lebkuchen | 1 | 0.41 |
| A.01.07.001.045 | Dumpling | 1 | 0.45 |
| A.01.07.001.046 | Cake marbled, with chocolate | 1 | 0.24 |
| A.01.07.001.047 | Marzipan pie | 1 | 0.19 |
| A.01.07.001.048 | Baklava | 1 | 0.19 |
| A.01.07.002 | Biscuits (cookies) | 1 | 0.60 |
| A.01.07.002.001 | Biscuits, sweet, plain | 1 | 0.59 |
| A.01.07.002.002 | Biscuits, chocolate filling | 1 | 0.42 |
| A.01.07.002.003 | Biscuits, cream filling | 1 | 0.42 |
| A.01.07.002.004 | Biscuits, fruit filling | 1 | 0.42 |
| A.01.07.002.005 | Biscuits, vanilla filling | 1 | 0.42 |
| A.01.07.002.006 | Butter biscuits | 1 | 0.59 |
| A.01.07.002.007 | Biscuit, iced | 1 | 0.41 |
| A.01.07.002.008 | Speculaas | 1 | 0.47 |
| A.01.07.002.009 | Biscuits, sweet, wheat wholemeal | 1 | 0.59 |
| A.01.07.002.010 | Biscuits, oat meal | 1 | 0.59 |
| A.01.07.002.011 | Biscuits, spelt meal | 1 | 0.59 |
| A.01.07.002.012 | Biscuits, salty | 1 | 0.67 |
| A.01.07.002.013 | Biscuits, salty, with cheese | 1 | 0.60 |
| A.01.07.002.014 | Sticks, salty | 1 | 0.79 |
| A.17.05.003 | Biscuits, rusks and cookies for children | 1 | 0.59 |
| A.18.04.001 | Fine bakery products for diabetics | 1 | 0.32 |
| A.19.01.001 | Sandwich and sandwich‐like meal | 1 | 0.32 |
| A.19.01.002 | Pizza and pizza‐like pies | 1 | 0.30 |
a
Conversion factor from the raw material to which the food enzyme is typically added (e.g. starch, flour) to flour. Available at: https://www.fao.org/fileadmin/templates/ess/documents/methodology/tcf.pdf
b
Conversion factor accounting for the amount of flour present in the (composite) food. Derived from publically available recipe information and/or food label information (such as Mintel’s Global New Products Database https://www.mintel.com/global‐new‐products‐database), as well as feedback from stakeholders and aligned with factors used in the RPC model.