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%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 equal to or greater than 10 percent, as provided for in U.S. note 52 to this subchapter
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