Goods provided for in subheading 0405.20.70
Goods entered under the provisions of the US-Mexico-Canada Agreement under general note 11 to the tariff schedule: > Goods provided for in subheading 0401.50.70, 0402.21.90, 0403.90.65, 0403.90.78, 0405.10.20, 0405.20.30, 0405.20.70, 0405.90.20, 2106.9026 or 2106.90.36: > Goods of Mexico or goods of the United States provided for in note 3(a) to this subchapter > Goods provided for in note 3(b)(2) to this subchapter: > Goods provided for in subheading 0405.20.70
Duty Rate (from China)
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
Products classified under HTS 9823.03.09
Butterfat Powder for Ice Cream Manufacturing
Dehydrated butterfat powder classified under HTS 0405.20.70, consisting of concentrated milk fat in powdered form used primarily as an ingredient in ice cream production. This product qualifies for USMCA preferential treatment under 9823.03.09 as a good of Mexico or the United States per note 3(a), supporting dairy processing industries. It maintains butterfat content typically between 70-90% for optimal emulsification properties.
Anhydrous Milk Fat Powder 99% Butterfat
High-purity anhydrous milk fat (AMF) powder meeting HTS 0405.20.70 specifications with minimum 99% butterfat content. Used in confectionery, bakery, and chocolate production under USMCA provisions 9823.03.09. Provides shelf-stable dairy fat alternative to liquid butteroil for manufacturers.
Dairy Butter Oil Powder for Confectionery
Spray-dried butter oil powder standardized to 75% butterfat per HTS 0405.20.70, specifically formulated for chocolate and confectionery applications. Enters duty-free under USMCA 9823.03.09 for qualifying Mexican/US goods. Essential ingredient providing authentic dairy butter flavor without refrigeration needs.
Mexican Cream Powder 80% Milk Fat
Powdered heavy cream from Mexican dairies standardized at 80% milk fat content, classified under 0405.20.70 and eligible for USMCA 9823.03.09 duty-free entry. Used extensively in premium ice cream, ganache, and pastry applications requiring rich dairy fat profiles.
Whole Milk Fat Powder for Bakery
Whole milk fat powder containing standardized 72% butterfat meeting HTS 0405.20.70 criteria for USMCA preferential treatment under 9823.03.09. Specifically developed for commercial bakery enrichment providing optimal fat dispersion in cookie, cake, and pastry doughs.
High-Fat Dairy Powder for Chocolate
Specialized 82% butterfat dairy powder designed for premium chocolate manufacturing, precisely meeting HTS 0405.20.70 specifications. Qualifies for duty-free USMCA entry under 9823.03.09 when sourced from qualifying Mexican or US producers. Provides essential milk fat solids without introducing excess moisture.
Spray-Dried Sweet Cream Powder
Sweet cream powder produced by spray-drying fresh cream to 78% butterfat content, classified under 0405.20.70. Enters duty-free via USMCA 9823.03.09 for Mexican/US origin goods. Primary application in frozen dessert manufacturing requiring natural sweet cream flavor profile.
Culinary Butterfat Concentrate Powder
Commercial culinary-grade butterfat concentrate powder standardized at 75% milk fat for professional kitchen applications. Meets HTS 0405.20.70 specifications and USMCA 9823.03.09 eligibility for duty-free entry from qualifying North American sources. Used in sauces, compounds, and professional baking.
Premium Ice Cream Butterfat Powder
Ultra-premium butterfat powder developed specifically for super-premium ice cream formulations with 85% standardized milk fat content. Classified under HTS 0405.20.70 and qualifies for USMCA 9823.03.09 duty-free treatment from Mexican/US producers. Delivers superior mouthfeel and flavor release.
Bakery Enrichment Milk Fat Powder
Fortified milk fat powder containing 73% butterfat plus standardized protein for superior bakery enrichment applications. Meets precise HTS 0405.20.70 classification for USMCA 9823.03.09 duty-free eligibility. Enhances tenderness, volume, and shelf life in commercial baked goods.