QUID declarations on products (such as cakes, biscuits, pies and cured
meats) the composition of which has been changed by cooking or other
treatments involving loss of moisture should be based on the amount of the
ingoing ingredient expressed as a percentage of the weight of the final
product. For example, the butter content of a “butter cookie” would be
calculated as follows:
Ingredients: - Weight:
Flour - 100g
Sugar - 35g
Butter - 50g
Eggs - 10g
Total mixing bowl - 195g
Total after baking - 169g

Formula:
50/169 x 100 = 29.6%

Where this calculation would lead to declarations exceeding 100%, the
declarations should be replaced with statements giving the amount of the
ingredients used to make 100g/ml of the final product (eg “made with Xg/ml
of Y per 100g/ml”). Concentrated or dehydrated products intended to be
reconstituted before consumption otherwise covered by this provision may
alternatively follow the provisions described in paragraph 44.