0403.90.04.00/Cultured Whipping Cream Sour 32% Butterfat/Japan

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%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%

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Import Tips

• Certify whippable fat structure maintained post-fermentation; bulk packaging common - declare net drained weight; coordinate quota timing with production schedules