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0405.90.10.20/Anhydrous Milkfat for Bakery Emulsions/Japan

Anhydrous Milkfat for Bakery Emulsions from Japan

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 — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
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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

Anhydrous Milkfat for Bakery Emulsions from Japan — Import Duty Rate | HTS 0405.90.10.20