Bakery Invert Syrup from Japan
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 — Japan → 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
• Specify moisture retention properties; provide bakery end-use letters; document inversion process compliance