Anhydrous Milkfat for Bakery Emulsions from Germany
Specialty anhydrous milk fat formulated for bakery fat emulsions, 99.7% milkfat with stable melting point. HTS 0405.90.10.20 applies for quota-entered pure dairy fat in dough conditioners.
Duty Rate — Germany → United States
10%
Rate breakdown
9903.05.380%Section 301 (forced labor) — European Union member state (col1 rate ≥ 10 percent): MFN >= 10% → no additional duty
Import Tips
• Certify melting point 32-34°C; secure USDA license with end-use statement
• Avoid contamination with vegetable fats; declare bulk vs retail packaging