Annex II (referred to in Article 3(3))
United Kingdom
Quantities of basic products considered to be used where Annex I refers to this Annex
| (per 100 kg of goods) | ||||||
| Milkfat, milk proteins, sucrose, invert sugar and isoglucose; starch and glucose contents | Skimmed milk powder (PG 2) | Whole milk powder (PG 3) | Butter (PG 6) | White sugar | Common wheat | Maize |
|---|---|---|---|---|---|---|
| kg | kg | kg | kg | kg | kg | |
| (1) | (2) | (3) | (4) | (5) | (6) | (7) |
| A. Containing no milkfats or containing less than 1,5 % by weight of such fats, and containing by weight of milk proteins: | ||||||
| — 2,5 % or more but less than 6 % | 14 | |||||
| — 6 % or more but less than 18 % | 42 | |||||
| — 18 % or more but less than 30 % | 75 | |||||
| — 30 % or more but less than 60 % | 146 | |||||
| — 60 % or more | 208 | |||||
| Containing 1,5 % or more but less than 3 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 2,5 % by weight of such proteins: | 3 | |||||
| — Containing by weight of milk proteins: | ||||||
| — 2,5 % or more but less than 6 % | 14 | 3 | ||||
| — 6 % or more but less than 18 % | 42 | 3 | ||||
| — 18 % or more but less than 30 % | 75 | 3 | ||||
| — 30 % or more but less than 60 % | 146 | 3 | ||||
| — 60 % or more | 208 | 3 | ||||
| Containing 3 % or more but less than 6 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 2,5 % by weight of such proteins: | 6 | |||||
| — Containing by weight of milk proteins: | ||||||
| — 2,5 % or more but less than 12 % | 12 | 20 | ||||
| — 12 % or more | 71 | 6 | ||||
| Containing 6 % or more but less than 9 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 4 % by weight of such proteins | 10 | |||||
| — Containing by weight of milk proteins: | ||||||
| — 4 % or more but less than 15 % | 10 | 32 | ||||
| — 15 % or more | 71 | 10 | ||||
| Containing 9 % or more but less than 12 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 6 % by weight of such proteins | 14 | |||||
| — Containing by weight of milk proteins: | ||||||
| — 6 % or more but less than 18 % | 9 | 43 | ||||
| — 18 % or more | 70 | 14 | ||||
| Containing 12 % or more but less than 18 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 6 % by weight of such proteins | 20 | |||||
| — Containing by weight of milk proteins: | ||||||
| — 6 % or more but less than 18 % | 56 | 2 | ||||
| — 18 % or more | 65 | 20 | ||||
| Containing 18 % or more but less than 26 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 6 % by weight of such proteins | 20 | |||||
| — Containing 6 % or more by weight of milk proteins | 50 | 29 | ||||
| Containing 26 % or more but less than 40 % by weight of milkfats: | ||||||
| — Containing no milk proteins or containing less than 6 % by weight of such proteins | 45 | |||||
| — Containing 6 % or more by weight of milk proteins | 38 | 45 | ||||
| Containing by weight of milkfats: | ||||||
| — 40 % or more but less than 55 % | 63 | |||||
| — 55 % or more but less than 70 % | 81 | |||||
| — 70 % or more but less than 85 % | 99 | |||||
| — 85 % or more | 117 | |||||
| B. Containing by weight of sucrose, invert sugar and/or isoglucose: | ||||||
| — 5 % or more but less than 30 % | 24 | |||||
| — 30 % or more but less than 50 % | 45 | |||||
| — 50 % or more but less than 70 % | 65 | |||||
| — 70 % or more | 93 | |||||
| C. Containing by weight of starch and/or glucose: | ||||||
| — 5 % or more but less than 25 % | 22 | 22 | ||||
| — 25 % or more but less than 50 % | 47 | 47 | ||||
| — 50 % or more but less than 75 % | 74 | 74 | ||||
| — 75 % or more | 101 | 101 | ||||