Inactive Baker's Yeast from China
Inactive baker's yeast, also known as deactivated dry yeast, is used as a flavor enhancer in baking and seasoning blends rather than for leavening. It falls under HTS 2102.20.20.00 as an inactive yeast excluding dried brewer's yeast, classified in this subheading for its role in food preparation beyond active fermentation.
Duty Rate — China → United States
23.9%
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
9903.88.157.5%Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Import Tips
• Verify yeast is inactive (non-viable) via lab testing to avoid classification under active yeast headings like 2102.10
• Provide Certificates of Analysis confirming no brewer's yeast content and food-grade status for CBP clearance
• Label clearly as 'inactive yeast for culinary use' to prevent misclassification as a baking agent