Bakery Emulsion Fat with Dairy from China
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 — China → United States
17.5%
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
• 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