Anhydrous Milkfat for Bakery Emulsions from China
Specialty anhydrous milk fat formulated for bakery fat emulsions has 99.7% milkfat with a stable melting point. Since it is anhydrous and not fresh butter, it is classified as 'other' under heading 04.05, specifically tariff item 0405.90.10, which is within an access commitment.
Duty Rate — China → Canada
7.5%
Import Tips
• This item is within an access commitment, so a quota allocation or permit is required; otherwise the over access commitment rate applies
• Ensure the milkfat is derived exclusively from milk and contains no added emulsifiers
• The weight of the packaging is included in the duty calculation