Milk Solid Croissant Roll-In Fat
Sheetable solid fat for croissant dough roll-in, containing over 15% milk fats and >10% milk solids. Classified HTS 2106.90.28.00 for bakery butter substitute properties, enabling steam-trapped layers. Professional laminating standard.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If cream powder blends
Dairy powder fats classify under Chapter 4 if not emulsified.
If mixed vegetable-animal roll-in fats
Non-dairy predominant fats under Chapter 15 fats.
If in prepared pastry dough form
Doughs/bakers' wares containing such fats go to Chapter 19.
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Import Tips & Compliance
• Plastic range specs (solid-liquid transition) document bakery utility
• Block frozen shipments; temp logs prevent melting claims
• Differentiate from puff pastry fats via milk content proofs
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