Soy Palm Kernel Dough Fat
Vegetable dough fat with soybean oil >5% blended with palm kernel oil for cookie/bread doughs. Wholly of vegetable oils per HTS 1517.90.1040 artificial mixtures for baking. Non-spreading for even baking.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If palm kernel > other oils
Palm kernel heavy blends have distinct stats breaks.
If coconut oil mixtures
Coconut/palm kernel without soy threshold stays in 1513.
Not sure which classification is right?
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Import Tips & Compliance
• Melting point certification helps verify baking suitability
• Prioritize clean bills from refineries to skip inspections
• Track temperature logs to prevent melting in transit
Related Products under HTS 1517.90.10.40
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Canola Soybean Frying Fat
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Palm Soy Blend Baking Margarine
Vegetable-only baking fat combining palm oil and soybean oil (over 5% soybean), mimicking margarine consistency for pastry use. Under HTS 1517.90.1040 for wholly vegetable artificial mixtures intended for baking/frying. Emulsion-free for superior dough incorporation.
Sunflower Soybean Pastry Fat
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Cottonseed Soy Frying Shortening
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Soy-Dominant Vegetable Puff Pastry Fat
High-soybean content (>5%) vegetable fat blend for puff pastry, using soy, palm, and minor oils—all vegetable. Fits HTS 1517.90.1040 as wholly vegetable baking artificial mixture. Ensures lift and crisp layers.