Bakery Butter Blend Spread from Canada
Semi-solid spread blending palm oil with over 15% anhydrous milkfat for bakery use. Falls under HTS 2106.90.38.00 as it functions as a butter substitute food preparation with required milk-derived fat levels. Ideal for croissant lamination.
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
• Submit fat origin certificates distinguishing milk-derived vs vegetable fats for accurate duty assessment
• Ensure bulk packaging complies with food contact material regulations
• Pre-clear with binding ruling if blend ratios approach dairy classification thresholds