Starch-Derived Syrup Blend 22% Fructose for Baking from China
Syrup from starch enzymatic conversion with 22% fructose in dry state, excluding invert, for commercial baking applications requiring further blending. It contains at least 20% but less than 50% fructose by weight in the dry state, aligning with the tariff item's scope.
Duty Rate — China → Canada
6%
Import Tips
• Confirm the fructose content is within the 20-50% range through laboratory testing
• Declare the product correctly as a glucose syrup blend under tariff item 1702.40.00
• Keep documentation of the syrup's composition for CBSA verification