Annex
Information: Calculating the percentage of egg in a product
Effective 14 October 2021Calculating the percentage of egg in a product
Egg must be calculated by dry weight of the product. Any added water must be removed prior to calculating the percentage of egg in the product.
Formula for calculating dry weight of egg in product
Egg by dry weight = (% Egg x 100) / (100 – % Water)
Example calculation
Product contains the following ingredients (totalling 100%):
Egg 40%
Chocolate 25%
Sugar 15%
Butter 5%
Water 15%
Remove added water from product
(100-15) = 85
Egg by dry weight = (40 x 100) / 85
The percentage of egg by dry weight in the product is 47.06%