Pure Anhydrous Milkfat for Chocolate Coating from Canada
Refined anhydrous milk fat at 99.9% purity used as a cocoa butter equivalent in premium chocolate coatings and compounds. Classified in HTS 0405.90.05.20 under general note 15 as it derives exclusively from milk with butterfat 80-95% range and anhydrous properties. Essential for confectionery requiring high melting point fats.
Duty Rate — Canada → United States
20%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Include peroxide value and free fatty acid tests proving freshness and purity for anhydrous classification
• Monitor annual quota of 6,080,500 kg; apply early for licenses through USDA's electronic system
• Avoid misdeclaration as 'butter oil' without anhydrous certification, which triggers different duty treatment