<?xml version="1.0" encoding="UTF-8"?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:obo_purl="http://purl.obolibrary.org/obo/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:oboinowl_gen="http://www.geneontology.org/formats/oboInOwl#" xmlns:ns0="http://www.langual.org/" xmlns:metadata_def="http://data.bioontology.org/metadata/def/" xmlns:metadata="http://data.bioontology.org/metadata/"> <owl:Class rdf:about="http://purl.obolibrary.org/obo/FOODON_03400821"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400812"/> <rdfs:label xml:lang="en">fine bakery ware (eurofir)</rdfs:label> <obo_purl:IAO_0000115 xml:lang="en">Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed "Fine bakery ware". Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as "Fine bakery wares", rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.</obo_purl:IAO_0000115> <obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000428"/> <oboinowl_gen:hasDbXref rdf:resource="http://www.langual.org/langual_thesaurus.asp?termid=A0821"/> <metadata_def:prefLabel xml:lang="en">fine bakery ware (eurofir)</metadata_def:prefLabel> <metadata_def:mappingLoom>finebakerywareeurofir</metadata_def:mappingLoom> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400821"/> <metadata:prefixIRI>FOODON:03400821</metadata:prefixIRI> </owl:Class> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03401297"> <rdfs:subClassOf> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03400821"> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400821"/> </rdf:Description> </rdfs:subClassOf> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03401331"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400821"/> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03401332"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400821"/> </rdf:Description> </rdf:RDF>
<?xml version="1.0" encoding="UTF-8"?>
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    <rdfs:label xml:lang="en">fine bakery ware (eurofir)</rdfs:label>
    <obo_purl:IAO_0000115 xml:lang="en">Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed "Fine bakery ware". Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as "Fine bakery wares", rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.</obo_purl:IAO_0000115>
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