A008X Short pastry dough and similar
The group includes any type of Short pastry doughs, i.e. doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. In this group the types of short pastry doughs that can be used for both sweet and salty products are included. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.