Bakery Invert Syrup from Germany
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 — Germany → United States
10%
Rate breakdown
9903.05.3910%Section 301 (forced labor) — European Union member state (col1 rate < 10 percent): MFN < 10% → total duty capped at 10%
Import Tips
• Specify moisture retention properties; provide bakery end-use letters; document inversion process compliance