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
11.9%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 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