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0404.10.20.00/Bakery Grade Liquid Whey 13% Solids/Japan

Bakery Grade Liquid Whey 13% Solids from Japan

Fluid whey adjusted to 13% solids for commercial bakery bread production, unmodified natural whey constituents. HTS 0404.10.20.00 classification for food ingredient use.

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

• Bakery formulation sheets supporting import; Brix 13±0.3 verification; seasonal quota planning for baking industry