Cultured Whipping Cream Sour 32% Butterfat from Japan
Fermented whipping cream soured to 32% butterfat, ideal for stabilized whipped toppings and pastry fillings. Imported pursuant to HTS 0403.90.04.00 as sour cream ≤45% butterfat under additional U.S. note 5 quota licensing. Professional bakery ingredient.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Certify whippable fat structure maintained post-fermentation; bulk packaging common - declare net drained weight; coordinate quota timing with production schedules