Basic Building Block Recipe Outline

I clearly should have included Garlic Powder among the list of "The most likely major "All Other H&S" category choices for selecting the remaining 3 H&S". Forgetting this spice might bring down the wrath of the gods, or at least greatly stir up @11serbs . 

Sage
Savory
Thyme
Marjoram (sort of a tamed/domesticated Oregano)
Mexican Oregano (Lippia graveolens)
Mediterranean Oregano (common or [originally at least] wild Oregano)
Tarragon
Garlic Powder

Pick any 3.  But at most pick only 1 from among the Oregano trio.  Plus also consider that Thyme and Savory are considered to be somewhat similar as to their flavor contribution.

A few 'potentially' workable breakdowns along roughly these percentage lines which should suffice to round out the final 3 H&S:

Sage : 0.395%
Savory (or) Thyme : 0.109%
Garlic Powder 0.109%

Mexican Oregano : 0.298% (this herb functions sort of like a combination of Sage, Savory (or) Thyme, and Common Oregano, but with its own unique added flavor twist)
Tarragon : 0.205%
Garlic Powder : 0.109%

Sage : 0.354%
Marjoram : 0.149%
Garlic Powder : 0.109%

Sage : 0.428%
Garlic Powder : 0.109%
Common Oregano : 0.075%

Bottom line: You are free to be adventurous here, but within a couple bounds and limits. For instance, any choice from among the "Oregano Group" can overpower and begin to be noticed undesirably if pushed too high, and Tarragon brings with it a mild background of licorice (so if you push Tarragon too high, then you will eventually begin to find a need to reduce Anise Seed). Etc...

And now that I've actually done the math I've discovered one remaining error. Cayenne Pepper should have computed to 0.25 grams (and not 0.50 grams) for the case of 200 grams of flour. So to resolve this, I offer this final correction (with due apology) which halves the Cayenne Pepper and allows for a bit of sugar to be included (which should be of positive flavor benefit).  Nothing else changes...

Flour : 79.051%
Salt : 11.265%
Powdered Milk : 1.779%
Powdered Egg : 1.779%
Black Pepper : 1.245%
White Pepper : 1.245%
MSG : 1.186%
Coriander Seed : 0.593%
Allspice 0.395%
Ginger : 0.395%
Anise Seed : 0.198%
Cayenne Pepper : 0.099%
Dextrose Sugar (or) Table Sugar : 0.099%
Mace : 0.059%
All Other H&S (the remaining 3) : 0.612%

The most likely major "All Other H&S" category choices for selecting the remaining 3 H&S are (in no particular order):

Sage
Savory
Thyme
Marjoram (sort of a tamed/domesticated Oregano)
Mexican Oregano (Lippia graveolens)
Mediterranean Oregano (common or [originally at least] wild Oregano)
Tarragon
Garlic Powder

Pick any 3, but pick only 1 from the Oregano trio.

My advice is that if you choose to use Mediterranean Oregano, use it at no more than half the weight you would likely use for Marjoram. But my new favorite from this group is Mexican Oregano, and in my experience it can be used at up to twice the amount typical for Marjoram.

Just a NOTE from the R&D of Major Spice and Franchises

Powered Milk and Powdered Egg should NOT be a equal Mix ratio.