Bakery Emulsion Fat with Dairy from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 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