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bread

vr.tr.bread · thing-q7802

Let an agent handle bread by type, ingredients, allergens, nutrition and storage, across regional traditions.

Thing Registry Physical world and living systems PHY.MAT
Bundle → Layer → Finding → QuestionsClassifiersWhat it isWhy it existsDistinguishing featuresWhat robots and AI may and may not doMoral aspectsOwnersLinks to other meta-modelsIdentity and identifiersDirect propertiesRecognitionCapabilities and actionsHazards and failure modesStandards and interfacesContext of useSources

Bundle → Layer → Finding → Questions Filled

4 bundles · 8 layers · 8 findings · 16 questions

Type and recipe What bread.

Type

Loaf, flatbread, bun.

Type

The bread type.

  1. What type of bread is this? definition
  2. Which tradition does it come from? provenance

Ingredients

Flour and leaven.

Ingredients

Ingredients.

  1. What flour and leavening are used? definition
  2. What else is in it? definition
Allergens and diet Who can eat it.

Allergens

Gluten, sesame, milk, egg.

Allergens

Allergens present.

  1. Which allergens does it contain or may contain? boundary
  2. Is it certified gluten-free? provenance

Nutrition

Energy, fibre, salt.

Nutrition

Nutrition values.

  1. What are its fibre and salt content? measurement
  2. Is it wholegrain? definition
Storage Keeping it fresh.

Keeping

Shelf life.

Shelf life

How long it keeps.

  1. How long does it keep, and how should it be stored? action
  2. Can it be frozen? action

Mould

Spoilage.

Spoilage

Spoilage signs.

  1. Is mouldy bread safe to eat if the mould is cut off? boundary
  2. What are the signs of spoilage? definition
Culture Tradition and names.

Tradition

Occasions.

Tradition

Cultural role.

  1. What role does this bread play in its culture? definition
  2. Is its name protected? provenance

Names

Across languages.

Names

Names and translations.

  1. What is it called in other languages? definition
  2. Should the original name be kept? action

Classifiers Filled

Family
Thing Registry
Category
Physical world and living systems
Entry kind
thing
Plane
PHY
Domain
PHY.MAT
Other names and narrower kinds
Purple Bread, Laobing, Upplandskubb, Batter bread, Spanish bread, pineapple bun, puri, Daktyla, Ottupathal, vrtanek, Christmas wafer, Trivandrum Boli

What it is Filled

A staple food made from a dough of flour and water, usually leavened with yeast or other agents and baked, in countless regional forms from loaves to flatbreads and buns.

Why it exists Filled

Let an agent handle bread by type, ingredients, allergens, nutrition and storage, across regional traditions.

Distinguishing features Filled

  • Made from flour dough and baked
  • Leavened or flat
  • Contains gluten unless made gluten-free
  • Staple in many cultures

What robots and AI may and may not do Filled

Must not

  • Serve bread containing gluten or other allergens to someone who declared that allergy or intolerance.
  • Describe bread as gluten-free, wholegrain or traditional when it is not.
  • Serve mouldy bread or bread past its use-by date.
  • Mock or misdescribe bread with religious or ritual meaning.

Only with a human decision

  • Discarding bread that may still be safe and wanted.

May

  • Describe breads, their ingredients and allergens, from recipes or labels.
  • Prepare, store and serve bread following hygiene and allergen rules.

Moral aspects Filled

  • Bread is a staple; its price and availability matter to the poorest.
  • Bread has religious meaning in many traditions.

Who is affected

  • People who eat it
  • People with coeliac disease
  • Bakers

Owners Filled

Steward

The person or business that holds it; food safety authorities set the rules for sale.

Links to other meta-models Filled

parent

  • Q2251745 - registry parent class
  • Q736427 - registry parent class

related

  • food - staple
  • flour - cereal
  • bakery - production

contains

  • gluten - allergen

What else AI and robots need to interact with it Filled

Identity and identifiers required Filled

  • Vercy registry: vr.tr.bread
  • Wikidata: Q7802 (https://www.wikidata.org/wiki/Q7802)

Direct properties required Filled

  • energy: 220-290 kcal per 100 g
  • salt: 0.8-1.5 g per 100 g - salt reduction targets apply in many countries

Recognition required Filled

  • Baked dough with crust and crumb
  • Regional forms such as laobing, pineapple bun, Upplandskubb
  • Labels list flour type and allergens
  • Loaves, rolls, flatbreads and buns with a crust and crumb; colour and texture vary by flour and method.

Capabilities and actions required Filled

  • bake and eat it
  • label ingredients and allergens
  • store and freeze it
  • adapt it, for gluten-free or other diets

Hazards and failure modes required Filled

  • Undeclared gluten or sesame
  • Mould and mycotoxins
  • Acrylamide in heavily toasted bread

Standards and interfaces required Filled

  • Allergen labelling rules (cereals containing gluten)
  • Bread and flour regulations such as folic acid fortification
  • Salt reduction targets

Context of use required Filled

  • A staple source of energy and a centre of many food cultures.
  • leavened loaves
  • flatbreads
  • sourdough
  • enriched breads and buns
  • quick breads such as batter bread
  • gluten-free breads

Sources Filled

  1. Wikidata item Q7802: bread - identity and sense of the item
  2. Wikipedia: Bread - general description of the item

Open questions

  • Should regional breads be separate entries?
  • How should gluten-free claims be verified?
  • How should names be linked across languages?

Machine files

Card as JSON Specification Card backlog vercy.card/1

Provenance

thing registry research (pass 2) · unreviewed

Built from: models/things/publications/thing-q7802/spec.json