Artisanal Butterfat Cream Substitute for Pastry
A specialized butter substitute with over 45% butterfat and high milk solids content, mimicking heavy cream for professional pastry applications. Classified under HTS 2106.90.24.00 due to compliance with U.S. note 14 chapter 4 for quota entry of milkfat-based substitutes. Packaged for commercial bakers.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If when imported as butter in primary forms without blending
Unprocessed dairy butter exceeding quota specs goes to chapter 4 butter headings.
If for liquid state substitutes not meeting butterfat threshold
Liquid butter substitutes under 45% butterfat use different subheadings within 2106.
If resembling yogurt or fermented milk products
Fermented milk derivatives shift to chapter 4 yogurt/buttermilk classifications.
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Import Tips & Compliance
• Provide lab analysis certificates confirming >45% butterfat and >10% milk solids for customs clearance
• Track quota usage via USDA Dairy Import Licensing Program to prevent over-entry penalties
• Avoid retail packaging which may reclassify under consumer food prep headings
Related Products under HTS 2106.90.24.00
Premium Anhydrous Milkfat Butter Substitute Blend
This butter substitute is a high-butterfat blend containing over 45% butterfat derived from milk, with over 10% milk solids, designed for baking and confectionery use. It falls under HTS 2106.90.24.00 as it meets additional U.S. note 14 to chapter 4 for dairy-derived fat substitutes entered under quota provisions. The product is imported in bulk for food manufacturing.
Bakery-Grade Milkfat Butter Substitute Paste
Solid paste-form butter substitute exceeding 45% butterfat from milk sources, with over 10% milk solids, for viennoiserie and laminated doughs. Falls under HTS 2106.90.24.00 as a quota-eligible product per U.S. note 14 chapter 4. Ideal for professional baking operations.
Industrial High-Fat Dairy Spread Base
Butter substitute base in solid form with >45% butterfat and >10% milk solids, for manufacturing flavored spreads. Enters under HTS 2106.90.24.00 meeting U.S. note 14 chapter 4 dairy quota criteria. Bulk industrial packaging.
High-Butterfat Anhydrous Fat for Ice Cream Base
Anhydrous milkfat blend over 45% butterfat used as a premium base in ice cream production, containing over 10% milk solids. It qualifies for HTS 2106.90.24.00 under additional U.S. note 14 to chapter 4 provisions for controlled dairy fat imports. Supplied in industrial drums.
Confectionery Butterfat Emulsion Substitute
Liquid emulsion butter substitute with over 45% milk-derived butterfat and milk solids, used in chocolate and ganache production. Classified in HTS 2106.90.24.00 pursuant to additional U.S. note 14 chapter 4 quota provisions. Packaged for food industry use.