Foodstuffs List - Beurer DS81 Instructions For Use Manual

10 F
OODSTUFFS LIST
Abbreviations
o.a.
i.d.m.
vol. % alcohol
Definitions
ready to eat
parts
dried product
All data refers to portions that are ready to eat. Unless it is described in more detail or worded
differently.
We take no responsibility for the information on the accuracy of foods lists.
Milk and milk products
000 Ayran
001 Buttermilk
002 Crème fraîche, 30%
fat
003 Crème fraîche, 40%
fat
004 Soured milk, low-fat
005 Soured milk, full fat
006 Fruit yoghurt, low-fat
007 Fruit yoghurt, fat-free
008 Fruit yoghurt, full fat
009 Fruit quark, 20% fat in
dry matter
010 Semolina, cherry
011 Yoghurt, 3.5 % fat
012 Yoghurt, low-fat, 1.5%
fat
013 Yoghurt, fat-free
014 Cocoa drink made of
skimmed milk
015 Kefir
016 Kefir, with fruit
017 Condensed milk,10%
fat
018 Evaporated milk,4%
fat
019 Evaporated milk,7.5%
fat
020 Cow's milk (semi-
skimmed), 1.5%
021 Cow's milk (whole
milk), 3.3%
on average
in dry matter (e.g. when indicating fat content of cheese)
percent alcohol content by volume
purchasable raw goods minus waste
powder is weighed. That is to say before it is prepared. Unless it is de-
scribed in more detail or worded differently, e.g. 'made with dried prod-
ucts' or 'ready to eat'
022
023
024
025
026
027
028
029
030
031
032
033
034
035
036
037
038
Cheese
039
040
041
Cow's milk (whole
milk), 3.5%
Skimmed milk
Milk pudding
Milk rice, chocolate
Milkshake
Whey, sweet
Whey powder, dried
product
Raw milk, certified
milk
Certified raw milk
Cream (coffee
cream),10% fat
Cream, sour
Whipping cream, 30%
fat
Sour cream, 24% fat
Regular quark with
cream, 40 % fat in dry
matter
Regular quark, 20%
fat in dry matter
Regular quark, fat-
free
Goat's milk
Appenzeller, 50% fat
in dry matter
Baked camembert,
45% fat in dry matter
Bavaria Blue, 70% fat
in dry matter
30
042 Bel Paese
043 Alpine cheese, 45%
fat in dry matter
044 Blue-veined cheese,
50% fat in dry matter
045 Brie, 50% fat in dry
matter
046 Mild, full-fat cheese,
30% fat in dry matter
047 Mild, full-fat cheese,
50% fat in dry matter
048 Cambozola, 70% fat
in dry matter
049 Camembert, 30% fat
in dry matter
050 Camembert, 45% fat
in dry matter
051 Camembert, 60% fat
in dry matter
052 Camembert,
baked
053 Cheddar
054 Chester, 50% fat in
dry matter
055 Edam, 30% fat in dry
matter
056 Edam, 40% fat in dry
matter
057 Blue-veined cheese,
60% fat in dry matter
058 Emmental, 45% fat in
dry matter