Bakery Emulsion Fat with Dairy from Canada
Emulsified fat for bread and cake doughs, featuring >15% milk-derived oils and over 10% milk solids for tenderness. Classified under HTS 2106.90.28.00 as a functional butter substitute in baking applications, not pure shortening. Enhances volume and shelf life in commercial baking.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Document end-use as bakery aid to differentiate from general shortenings during review
• Ensure temperature-controlled shipping manifests for fat stability claims
• Beware reclassification if dairy content varies; test batches before large imports