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9823.10.07/Bakery Invert Syrup/Japan

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

12.5%

Rate breakdown

9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
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Import Tips

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