Annex III
United Kingdom
Reference Quantity as referred to in Article 11
| This quantity refers to maize (corn) in grain form adjusted to correspond to a moisture content of 72 % by weight. | |||||||||||
| This content shall be determined by subtracting from the total ash content of the product that part of the ash which derives from the eggs incorporated therein, on a basis of 0,04 % by weight of ash per 50 g, rounded down to the nearest 50 g. | |||||||||||
| This amount shall be reduced by 1,6 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta. | |||||||||||
| 5 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta, any intermediate amount being rounded down to the nearest 50 g. | |||||||||||
| Pre-cooked rice means wholly milled rice in grains which has been pre-cooked and partially dried in order to facilitate final cooking. | |||||||||||
| This quantity applies to beer of not less than 11° Plato and not more than 12° Plato. For beer of less than 11° Plato, this quantity shall be reduced by 9 % per degree Plato, the actual strength being rounded down to the nearest degree Plato. For beer of more than 12° Plato, this quantity shall be increased by 9 % per degree Plato, the actual strength being rounded up to the nearest degree Plato. | |||||||||||
| The quantities indicated in columns 5 and 9 for an aqueous solution of D-glucitol (sorbitol) apply to a dry-matter content of 70 % by weight. For aqueous solutions of sorbitol with a different dry-matter content, these quantities shall, as appropriate, be increased or reduced in proportion to the actual dry-matter content, and rounded down to the nearest kilogram. | |||||||||||
| Quantity determined, depending on the casein used, on the basis of 291 kg of skimmed milk powder (Product Group 2) per 100 kg of casein. | |||||||||||
| Per hectolitre of beer. | |||||||||||
| CN code | Description | Common wheat | Durum wheat | Maize (corn) | Wholly milled long-grain rice | Wholly milled round-grain rice | Barley | White sugar | Whey (PG1) | Skimmed milk powder (PG2) | Eggs in shell |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 0710 | Vegetables (uncooked or cooked by steaming or boiling in water), frozen: | ||||||||||
| 0710 40 00 | – Sweet corn | ||||||||||
| – – In grain form | 100f1 | ||||||||||
| 0711 | Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption: | ||||||||||
| 0711 90 30 | – – – Sweet corn | ||||||||||
| – – – – In grain form | 100 | ||||||||||
| 1902 | Pasta, (whether or) not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared: | ||||||||||
| – Uncooked pasta, not stuffed or otherwise prepared | |||||||||||
| 1902 11 00 | – – Containing eggs | ||||||||||
| – – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matterf2 | |||||||||||
| – – – – Not exceeding 0,95 % | 160f3 | f4 | |||||||||
| – – – – Exceeding 0,95 %, but not exceeding 1,10 % | 150 | ||||||||||
| – – – – Exceeding 1,10 %, but not exceeding 1,30 % | 140 | ||||||||||
| – – – – Exceeding 1,30 % | 0 | ||||||||||
| – – – Other, of cereals: | |||||||||||
| – – – – Containing 80 % or more by weight of durum wheat, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – – Not exceeding 0,87 % | 32 | 128 | |||||||||
| – – – – – Exceeding 0,87 %, but not exceeding 0,99 % | 30 | 120 | |||||||||
| – – – – – Exceeding 0,99 %, but not exceeding 1,15 % | 28 | 112 | |||||||||
| – – – – – Exceeding 1,15 % | 0 | 0 | |||||||||
| – – – – Containing less than 80 % by weight of durum wheat, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – – Not exceeding 0,75 % | 80 | 80 | |||||||||
| – – – – – Exceeding 0,75 %, but not exceeding 0,83 % | 75 | 75 | |||||||||
| – – – – – Exceeding 0,83 %, but not exceeding 0,93 % | 70 | 70 | |||||||||
| – – – – – Exceeding 0,93 % | 0 | 0 | |||||||||
| – – – Other (other than of cereals): see Annex II | |||||||||||
| 1902 19 | – – Other (i.e. other than containing eggs): | ||||||||||
| – – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – Not exceeding 0,95 % | 160 | ||||||||||
| – – – – Exceeding 0,95 %, but not exceeding 1,10 % | 150 | ||||||||||
| – – – – Exceeding 1,10 %, but not exceeding 1,30 % | 140 | ||||||||||
| – – – – Exceeding 1,30 % | 0 | ||||||||||
| – – – Other, of cereals: | |||||||||||
| – – – – Containing 80 % or more by weight of durum wheat, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – – Not exceeding 0,87 % | 32 | 128 | |||||||||
| – – – – – Exceeding 0,87 %, but not exceeding 0,99 % | 30 | 120 | |||||||||
| – – – – – Exceeding 0,99 %, but not exceeding 1,15 % | 28 | 112 | |||||||||
| – – – – – Exceeding 1,15 % | 0 | 0 | |||||||||
| – – – – Containing less than 80 % by weight of durum wheat, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – – Not exceeding 0,75 % | 80 | 80 | |||||||||
| – – – – – Exceeding 0,75 %, but not exceeding 0,83 % | 75 | 75 | |||||||||
| – – – – – Exceeding 0,83 %, but not exceeding 0,93 % | 70 | 70 | |||||||||
| – – – – – Exceeding 0,93 % | 0 | 0 | |||||||||
| – – – Other (other than of cereals): see Annex II | |||||||||||
| 1902 40 | – Couscous: | ||||||||||
| 1902 40 10 | – – Unprepared: | ||||||||||
| – – – Of durum wheat, not containing or containing not more than 3 % by weight of other cereals, with an ash content (by weight) in the dry matter: | |||||||||||
| – – – – Not exceeding 0,95 % | 160 | ||||||||||
| – – – – Exceeding 0,95 %, but not exceeding 1,10 % | 150 | ||||||||||
| – – – – Exceeding 1,10 %, but not exceeding 1,30 % | 140 | ||||||||||
| – – – – Exceeding 1,30 % | 0 | ||||||||||
| – – – Other (other than of durum wheat): see Annex II | |||||||||||
| 1902 40 90 | – – Other (prepared): see Annex II | ||||||||||
| 1904 | Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour and meal), pre-cooked, or otherwise prepared, not elsewhere specified or included: | ||||||||||
| 1904 10 | – Prepared foods obtained by the swelling or roasting of cereals or cereal products: | ||||||||||
| ex 1904 10 30 | – – Obtained from rice: | ||||||||||
| – – – Unsweetened puffed rice | 165 | ||||||||||
| 1904 20 | – Prepared foods obtained from unroasted cereal flakes or from mixtures of unroasted cereal flakes and roasted cereal flakes or swelled cereals | ||||||||||
| ex 1904 20 95 | – – – Obtained from rice: | ||||||||||
| – – – – Unsweetened puffed rice | 165 | ||||||||||
| 1904 90 | – Other: | ||||||||||
| ex 1904 90 10 | – – Rice: | ||||||||||
| – – – Pre-cooked ricef5 | 120 | ||||||||||
| 2001 | Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid: | ||||||||||
| ex 2001 90 30 | – – Sweet corn (Zea mays var. saccharata) | ||||||||||
| – – – In grain form | 100 | ||||||||||
| 2004 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading No 2006: | ||||||||||
| ex 2004 90 10 | – – Sweet corn (Zea mays var. saccharata) | ||||||||||
| – – – In grain form | 100 | ||||||||||
| 2005 | Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading No 2006: | ||||||||||
| ex 2005 80 00 | – Sweet corn (Zea mays var. saccharata) | ||||||||||
| – – In grain form | 100 | ||||||||||
| 2008 | Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included: | ||||||||||
| ex 2008 99 85 | – – – – – Maize (corn), in grain form, other than sweet corn (Zea mays var. Saccharata): | ||||||||||
| – – – – – – In grain form | 60 | ||||||||||
| ex 2202 90 10 | – – – Beer made from malt, of an actual alcoholic strength by volume not exceeding 0,5 % vol: | ||||||||||
| – – – – Made from barley malt or wheat malt, not containing added unmalted cereals, rice (or products resulting from the processing thereof) or sugar (sucrose or invert sugar) | 23f6 f7 | ||||||||||
| – – – – – Other | 22 | ||||||||||
| 2905 | Acyclic alcohols and their halogenated, sulphonated, nitrated or nitrosated derivates: | ||||||||||
| – Polyhydric alcohols: | |||||||||||
| 2905 43 00 | – – Mannitol: | ||||||||||
| – – – Obtained from sucrose covered by part III of Annex I to Regulation (EC) No 1234/2007 | 102 | ||||||||||
| – – – Obtained from amylaceous products covered by part I of Annex I to Regulation (EC) No 1234/2007 | 242 | ||||||||||
| 2905 44 | – – D-glucitol (sorbitol) | ||||||||||
| – – – In aqueous solution: | |||||||||||
| 2905 44 11 | – – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content | ||||||||||
| – – – – – Obtained from amylaceous products | 169f8 | ||||||||||
| – – – – – Obtained from sucrose | 71 | ||||||||||
| 2905 44 19 | – – – – Other: | ||||||||||
| – – – – – Obtained from amylaceous products | 148 | ||||||||||
| – – – – – Obtained from sucrose | 71 | ||||||||||
| 2905 44 91 | – – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content | ||||||||||
| – – – – – Obtained from amylaceous products | 242 | ||||||||||
| – – – – – Obtained from sucrose | 102 | ||||||||||
| 2905 44 99 | – – – – Other: | ||||||||||
| – – – – – Obtained from amylaceous products | 242 | ||||||||||
| – – – – – Obtained from sucrose | 102 | ||||||||||
| 3501 | Casein, caseinates and other casein derivatives; casein glues: | ||||||||||
| 3501 10 | – Casein | 291f9 | |||||||||
| 3501 90 90 | – – Other | 291 | |||||||||
| 3502 | Albumins, albuminates and other albumin derivatives: | ||||||||||
| – Egg albumin: | |||||||||||
| 3502 11 | – – Dried: | ||||||||||
| 3502 11 90 | – – – Other | 406 | |||||||||
| 3502 19 | – – Other: | ||||||||||
| 3502 19 90 | – – – Other | 55 | |||||||||
| 3502 20 | – Milk albumin: (Lactalbumin) | ||||||||||
| 3502 20 91 | – – – Dried (for example, in sheets, scales, flakes, powder) | 900 | |||||||||
| 3502 20 99 | – – – Other | 127 | |||||||||
| 3824 | Prepared binders for foundry moulds or cores; chemical products and preparations of the chemical or allied industries (including those consisting of mixtures of natural products), not elsewhere specified or included: residual products of the chemical or allied industries, not elsewhere specified or included: | ||||||||||
| 3824 60 | – Sorbitol other than of subheading 2905 44: | ||||||||||
| – – In aqueous solution: | |||||||||||
| 3824 60 11 | – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content | ||||||||||
| – – – – Obtained from of amylaceous products | 169 | ||||||||||
| – – – – Obtained from sucrose | 71 | ||||||||||
| 3824 60 19 | – – – Other: | ||||||||||
| – – – – Obtained from of amylaceous products | 148 | ||||||||||
| – – – – Obtained from sucrose | 71 | ||||||||||
| 3824 60 91 | – – – Containing 2 % or less by weight of D-mannitol, calculated on the D-glucitol content | ||||||||||
| – – – – Obtained from of amylaceous products | 242 | ||||||||||
| – – – – Obtained from sucrose | 102 | ||||||||||
| 3824 60 99 | – – – Other: | ||||||||||
| – – – – Obtained from of amylaceous products | 242 | ||||||||||
| – – – – Obtained from sucrose | 102 | ||||||||||
Annotations
Footnotes
- f1
-
This quantity refers to maize (corn) in grain form adjusted to correspond to a moisture content of 72 % by weight.
- f2
-
This content shall be determined by subtracting from the total ash content of the product that part of the ash which derives from the eggs incorporated therein, on a basis of 0,04 % by weight of ash per 50 g, rounded down to the nearest 50 g.
- f3
-
This amount shall be reduced by 1,6 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta.
- f4
-
5 kg/100 kg per 50 g of eggs in shell (or the equivalent thereof in other egg products) per kilogram of pasta, any intermediate amount being rounded down to the nearest 50 g.
- f5
-
Pre-cooked rice means wholly milled rice in grains which has been pre-cooked and partially dried in order to facilitate final cooking.
- f6
-
This quantity applies to beer of not less than 11° Plato and not more than 12° Plato. For beer of less than 11° Plato, this quantity shall be reduced by 9 % per degree Plato, the actual strength being rounded down to the nearest degree Plato. For beer of more than 12° Plato, this quantity shall be increased by 9 % per degree Plato, the actual strength being rounded up to the nearest degree Plato.
- f7
-
Per hectolitre of beer.
- f8
-
The quantities indicated in columns 5 and 9 for an aqueous solution of D-glucitol (sorbitol) apply to a dry-matter content of 70 % by weight. For aqueous solutions of sorbitol with a different dry-matter content, these quantities shall, as appropriate, be increased or reduced in proportion to the actual dry-matter content, and rounded down to the nearest kilogram.
- f9
-
Quantity determined, depending on the casein used, on the basis of 291 kg of skimmed milk powder (Product Group 2) per 100 kg of casein.