Baking Enzyme Malt Flour Blend from Germany
Blend of malted barley flour, wheat flour, and diastatic enzymes with added sugar >10% for dough conditioning in bakery. HTS 1901.90.69.00 applies via note 8 for malt/flour preps described therein.
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
• Lab certify enzyme activity and sugar levels to support classification
• Declare as food additive if for commercial bakery use to prevent retail misval
• Monitor for groats content which ties back to Chapter 11 definitions