Enzyme-Inactive Soybean Flour from Germany
Heat-treated soy flour with inactivated lipoxygenase enzymes to prevent bitterness, used in bakery emulsions. Under HTS 1208.10.00.90 as other soybean flours, allowing heat-processed defatted meals per notes. Distinct from crude or feed residues.
Duty Rate — Germany → United States
10%
Rate breakdown
9903.05.3910%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 less than 10 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Include lab reports confirming enzyme inactivation for bakery-grade verification
• Avoid misdeclaration by specifying non-GMO if applicable for premium markets
• Check for urease activity levels in COA to ensure compliance