1901.90.69.00/Baking Enzyme Malt Flour Blend/Japan

Baking Enzyme Malt Flour Blend from Japan

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 — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%

Calculate with your customs value Verify classification with AI

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