High-Butterfat Pastry Butter Substitute from Japan
A specialty 75% milkfat substitute designed for laminated pastry doughs like croissants. It falls under dairy spreads as a butter substitute not qualifying as natural butter, with milkfat as the only fat.
Duty Rate — Japan → Canada
7%
Import Tips
• Confirm the milkfat content is below 80% to avoid classification as butter
• Importers must hold a quota allocation to benefit from the within access commitment rate; otherwise, the over-access rate applies
• Provide detailed product specifications for CBSA