Bakery Emulsion Fat with Dairy from Germany
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 — Germany → United States
10%
Rate breakdown
9903.05.3910%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 10 percent, as provided for in U.S. note 52 to this subchapter
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