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Textual Modality for: 204502.2 - Doughs and batters from purchased flour
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 204502.2 | SIC to NAICS Concordance : U.S. Bureau of Labor Statistics | Flour mixes and refrigerated and frozen doughs and batters, made from purchased: 3118226: 204561: Fl... | Total words: 2,325 | doughs: 7 | and: 164 | batters: 5 | from: 2 | purchased: 2 | flour: 23 | View |
| 204502.2 | U.S. Bureau of Labor StatisticsTXT | PRODUCER PRICE INDEX INDUSTRY DATA SERIES ID CODES - October 2024 KEYWORD SEARCH INDEXES: Push down ... | Total words: 27,985 | doughs: 3 | and: 1999 | batters: 3 | from: 101 | purchased: 93 | flour: 17 | View |
| 204502.2 | NAICS to SIC Concordance : U.S. Bureau of Labor Statistics | Flour mixes & dough mfg from purch flour: 2045: 311822P: Primary products: 2045P: 3118226: Flour mix... | Total words: 2,732 | doughs: 5 | and: 167 | batters: 4 | from: 5 | purchased: 2 | flour: 5 | View |
| 204502.2 | Description for 2045: Prepared Flour Mixes and Doughs | Division D: Manufacturing | Major Group 20: Food And Kindred Products | Industry Group 204: Grain Mi... | Total words: 131 | doughs: 7 | and: 10 | from: 2 | purchased: 1 | flour: 9 | View |
| 204502.2 | Description for 2041: Flour and Other Grain Mill Products | The products of flour mills may be sold plain or in the form of prepared mixes or doughs for specifi... | Total words: 223 | doughs: 3 | and: 13 | from: 2 | purchased: 1 | flour: 18 | View |
| 204502.2 | This document was created as part of the following projects: The Devil ...PDF | FA011 FLOUR AND PREPARED FLOUR MIXES DGRARC Cereals FA021 CEREAL DGRARC Cereals FA031 RICE, PASTA, C... | Total words: 4,146 | doughs: 2 | and: 379 | from: 6 | purchased: 3 | flour: 2 | View |
| 204502.2 | Raw Flour and Dough | Food Safety | CDC | This includes dough or batter for cookies, brownies, cakes, pie crusts, tortillas, pizza, biscuits, ... | Total words: 732 | and: 23 | from: 3 | flour: 27 | View |
| 204502.2 | Pasting, viscoelastic and rheological characterization of gluten free ... | a Pasting profiles of wheat and gluten free flours.b Storage modulus behavior of wheat and gluten fr... | Total words: 4,492 | and: 167 | batters: 1 | from: 17 | purchased: 1 | flour: 34 | View |
| 204502.2 | Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie ... | This study investigated if whole wheat flour-based cookie dough’s physical properties were affecte... | Total words: 12,229 | doughs: 19 | and: 344 | batters: 1 | from: 34 | flour: 50 | View |
| 204502.2 | Flour Mixes and Dough Manufacturing From Purchased Flour: 2002 - Census.govPDF | Manufacturing Industry Series Flour Mixes & Dough Mfg from Purchased Flour iii U.S. Census Bureau, 2... | Total words: 22,664 | doughs: 8 | and: 577 | batters: 7 | from: 111 | purchased: 58 | flour: 71 | View |
| 204502.2 | INFORMATION COPY TO REPORT DO NOT USE - Census.govPDF | Form MC-31102 (03-01-2012) Page 11 If not shown, please enter your 11-digit Census File Number (CFN)... | Total words: 1,954 | doughs: 4 | and: 76 | batters: 1 | from: 29 | purchased: 10 | flour: 24 | View |
| 204502.2 | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits ... | In both cake batter and biscuit dough, a frequency sweep test was performed with frequency varying f... | Total words: 11,015 | doughs: 11 | and: 339 | batters: 28 | from: 52 | purchased: 1 | flour: 3 | View |
| 204502.2 | Effects of addition of different fibers on rheological characteristics ... | L 0 ∗, a 0 ∗ and b 0 ∗ values are the reference values obtained from barium sulphate which wer... | Total words: 6,442 | doughs: 1 | and: 226 | batters: 12 | from: 21 | flour: 10 | View |
| 204502.2 | Safer Food Choices | Food Safety | CDC - Centers for Disease Control ... | Flour; Riskier Choice Safer Choice; Raw dough or raw batter made with raw (uncooked) flour: Food mad... | Total words: 817 | and: 36 | from: 7 | flour: 4 | View |
| 204502.2 | Gluten-Free Bread and Bakery Products Technology - PMC | Gluten-free dough is a very complex semi-liquid system that contains polysaccharides and other struc... | Total words: 10,904 | doughs: 3 | and: 455 | batters: 1 | from: 43 | flour: 66 | View |
| 204502.2 | Recent practical researches in the development of gluten-free breads | Comparison of the swelling mechanism (a) and appearance (b) of fermenting wheat dough and additive-f... | Total words: 8,745 | and: 228 | from: 29 | flour: 29 | View |
| 204502.2 | In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and ... | A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in ... | Total words: 6,189 | and: 235 | from: 22 | flour: 5 | View |
| 204502.2 | Say No to Raw Dough - HarrisburgPA.govPDF | •Bake or cook raw dough and batter, such as cookie dough and cake mix, before eating. • Follow t... | Total words: 792 | and: 25 | from: 5 | flour: 21 | View |
| 204502.2 | Confocal Laser Scanning Microscopy and Image Analysis for Elucidating ... | 1. Introduction. The transformation of dough and batter into magwinya encompasses vital microstructu... | Total words: 10,013 | and: 365 | batters: 2 | from: 54 | flour: 8 | View |
| 204502.2 | INFORMATION COPY TO REPORT DO NOT USE - Census.govPDF | Form MC-31117 (02-23-2012) Page 11 If not shown, please enter your 11-digit Census File Number (CFN)... | Total words: 2,180 | doughs: 3 | and: 103 | batters: 1 | from: 29 | purchased: 10 | flour: 11 | View |