Amylase Bread Improver Enzyme from Germany
Fungal alpha-amylase improves bread dough by breaking starches into fermentable sugars. Fits HTS 3507.90.70.00 for other enzymes, with dextrin exclusion verified by low reducing sugar content.
Duty Rate — Germany → United States
10%
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
Import Tips
• Include reducing sugar analysis (<10% dextrose equivalent) to confirm not 3505 dextrins
• Food facility registration and GRAS status docs aid bakery enzyme clearance
• Avoid bulk starch blends to maintain pure enzyme status