| FoodEx code | FoodEx category | f1 (conversion from material to flour)( a ) | f2 (average flour fraction)( b ) |
|---|---|---|---|
| A.01.05 | Pasta (Raw) (unspecified) | 1.00 | 1.00 |
| A.01.05.001 | Glass noodle | 1.00 | 1.00 |
| A.01.05.002 | Noodle, rice | 1.00 | 1.00 |
| A.01.05.003 | Noodle, wheat flour, with eggs | 1.00 | 0.80 |
| A.01.05.004 | Noodle, wheat flour, without eggs | 1.00 | 1.00 |
| A.01.05.005 | Pasta, wheat flour, with eggs | 1.00 | 0.80 |
| A.01.05.006 | Pasta, wheat flour, without eggs | 1.00 | 1.00 |
| A.01.05.007 | Pasta, wheat flour, filled | 1.00 | 0.60 |
| A.01.05.008 | Pasta, mixed cereal flour | 1.00 | 1.00 |
| A.01.05.009 | Pasta, rye flour | 1.00 | 1.00 |
| A.01.05.010 | Pasta, soy flour | 1.00 | 1.00 |
| A.01.05.011 | Pasta, spelt flour | 1.00 | 1.00 |
| A.01.05.012 | Pasta, spelt wholemeal | 1.00 | 1.00 |
| A.01.05.013 | Pasta, wheat wholemeal, without eggs | 1.00 | 1.00 |
| A.01.05.014 | Pasta, wheat wholemeal, with eggs | 1.00 | 0.80 |
| A.01.05.015 | Pasta, gluten free | 1.00 | 1.00 |
| A.01.06 | Breakfast cereals (unspecified) | 1.00 | 0.65 |
| A.01.06.001 | Cereal flakes (unspecified) | 1.00 | 0.65 |
| A.01.06.005 | Mixed breakfast cereals | 1.00 | 0.65 |
| A.01.06.005.001 | Breakfast cereals, mixed cereals and fruits | 1.00 | 0.60 |
| A.01.06.005.002 | Breakfast cereals, mixed cereals and honey | 1.00 | 0.75 |
| A.01.06.005.003 | Breakfast cereals, mixed cereals and nuts | 1.00 | 0.66 |
| A.01.06.005.004 | Breakfast cereals, mixed cereals with honey and fruits | 1.00 | 0.60 |
| A.01.06.005.005 | Breakfast cereals, mixed cereals, fruits and chocolate | 1.00 | 0.49 |
| A.01.06.005.006 | Breakfast cereals, mixed cereals, fruits, nuts and chocolate | 1.00 | 0.43 |
| A.17.03.004 | Pasta for children (unspecified) | 1.00 | 1.00 |
| A.17.04 | Ready‐to‐eat meal for infants and young children | 1.00 | 0.10 |
| A.17.04.002 | Ready‐to‐eat meal for children, cereal‐based | 1.00 | 0.15 |
| A.19.01 | Cereal‐based dishes (unspecified) | 1.00 | 0.25 |
| A.19.01.003 | Pasta, cooked (unspecified) | 1.00 | 0.25 |
| A.19.01.003.001 | Pasta, cooked, with vegetables | 1.00 | 0.25 |
| A.19.01.003.002 | Pasta, cooked, with cheese/cream | 1.00 | 0.25 |
| A.19.01.003.003 | Pasta, cooked, with vegetables and cheese/cream | 1.00 | 0.25 |
| A.19.01.003.004 | Pasta, cooked, meat filling | 1.00 | 0.25 |
| A.19.01.003.005 | Pasta, cooked, vegetable filling | 1.00 | 0.25 |
| A.19.01.003.006 | Pasta, cooked, meat and vegetable filling | 1.00 | 0.25 |
a
Conversion factor from the raw material to which the food enzyme is typically added (e.g. flour) to flour. Available at see 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), and aligned with factors used in the RAC model.