High-Butterfat Pastry Butter Substitute
Specialty 75% milkfat substitute designed for laminated pastry doughs like croissants. Falls in 0405.20.40.00 as dairy spread butter substitute not qualifying as natural butter. Popular in professional baking; subject to strict import quotas.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If presented in bulk anhydrous form
Anhydrous milkfat preparations classify separately from spreads
If animal fat mixed with vegetable shortening
Non-dairy animal/vegetable fat blends for pastry go to Chapter 15
If dried cream powder form for reconstitution
Dried dairy products subject to separate dry milk quotas
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Import Tips & Compliance
• Include production specs showing no added emulsifiers per butter notes; use refrigerated transport to maintain solid state; apply for quota early in calendar year
Related Products under HTS 0405.20.40.00
Anhydrous Milkfat Butter Substitute
A high-milkfat anhydrous butter substitute containing over 45% butterfat by weight, used in baking and confectionery. It falls under HTS 0405.20.40.00 as a butter substitute in solid state, derived from milk but not meeting natural butter specifications of heading 0405. Subject to USDA import licensing due to quantitative restrictions.
Liquid Dairy Spread Blend 50% Milkfat
Spreadable liquid emulsion with 50% milkfat content, water-in-oil type for culinary use. Classified under 0405.20.40.00 as 'other' butter substitutes not meeting butter's 80%+ milkfat threshold per Chapter Note (b). Used in food service; quota-restricted.
Solid Milkfat Culinary Spread 60% Fat
Solid-state dairy spread with 60% milkfat for cooking and baking applications. Meets dairy spread definition (39-80% milkfat, milkfat as only fat) under 0405.20.40.00 'other' butter substitutes. Requires import license due to butter substitute quotas.
Organic Dairy Spread 45% Milkfat
Organic-certified spreadable dairy product with minimum 45% milkfat content from grass-fed cows. Classified as 'other' butter substitute under 0405.20.40.00 since below butter fat threshold but meets dairy spread criteria. Quota applies regardless of organic status.
Bulk Milkfat Emulsion for Ice Cream
Liquid milkfat emulsion (55% fat) used as butter substitute base in ice cream manufacturing. HTS 0405.20.40.00 covers this industrial dairy spread not meeting butter specs. Bulk packaging for food processors; quota-limited.
Salted Dairy Table Spread 48% Fat
Consumer table spread with 48% milkfat and sodium chloride, water-in-oil emulsion. Fits 0405.20.40.00 'other' as dairy spread below butter fat minimum. Retail tubs; requires quota license.