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9823.10.07/Bakery Invert Syrup/Canada

Bakery Invert Syrup from Canada

Specialized invert syrup for artisan bread and pastry production, classifiable in 1702.40.28 with USMCA 9823.10.07 eligibility under note 10(b)(2). Controlled inversion process on temporarily imported cane sugar prevents crystallization in high-moisture dough applications.

Duty Rate — Canada → United States

10%

Rate breakdown

9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
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Import Tips

• Specify moisture retention properties; provide bakery end-use letters; document inversion process compliance

Bakery Invert Syrup from Canada — Import Duty Rate | HTS 9823.10.07