Other: — Other: — Other: — Articles containing over 10 percent by dry weight of sugar described in additional U.S. note 3 to chapter 17: — Described in additional U.S. note 8 to this chapter and entered pursuant to its provisions
Part of: 170490 — Other:
N205118 · 2012-03-14 — The tariff classification of Chocolate from Japan and Malaysia
You submitted ingredient breakdown and samples. The samples were examined and disposed of. Nama White Base Chocolate, Nama Au Lait Base Chocolate, Nama Bitter Base Chocolate, Nama Mild Cacao Base Chocolate and Nama Champagne Base Chocolate are solid candies molded into round 1 ½ pieces. The country of origin for the previously listed products and the F White Chocolate Powder is Japan. The following products are in powder form: F White Chocolate Powder and Cocoa Powder F23-T Country of origin for Cocoa Powder F23-T is Malaysia. All products are bulk packed in 5 kilogram plastic bags, 2 bags to…
R02790 · 2005-11-30 — The tariff classification of chocolate products from Belgium
, you requested a tariff classification ruling. The subject merchandise consists of two products: white chocolate and milk chocolate. The white chocolate is stated to contain cocoa butter, sugar, full milk powder, lecithin and natural vanilla. The milk chocolate contains cocoa liquor, cocoa butter, sugar, full milk powder, lecithin and natural vanilla. Both of the products will be imported in the form of small discs packaged in ten kilogram boxes. The chocolate discs will be used as an ingredient in chocolate fountains. The applicable subheading for the white chocolate, if imported in…
b87594 · 1997-07-31 — The tariff classification of Praline Pastes from Switzerland.
You sent descriptive literature and samples of five types of praline paste. The products in question are all said to be ready to use without further processing upon importation. All will be imported in 5 kg pails. The first four of them are said to be used to fill pralines, pastries, cakes, confectioneries and creams. The first item, product DC01E Pralinosa W, soft praline filling with hazelnuts, is said to consist of 43 percent sugar, 38 percent hazelnuts, 15 percent vegetable fat, 2 percent cocoa mass, 2 percent soya flour, and traces of vanillin and lecithin. The next item, product DC03E…
a84887 · 1996-07-11 — The tariff classification of baker's supplies from France.
Samples, descriptive literature and ingredients breakdowns were submitted with your letters. The samples were examined and disposed of. "French Almond Nougalate" (nougat chips) consists of 25 percent sugar, 25 percent cocoa butter, 20 percent almonds, 20 percent honey, 5 percent milk, 4.4 percent glucose syrup, 0.5 percent lecithin, and 0.1 percent inert flavors. The product is obtained by grinding hard french almond nougat with lactic products and cocoa butter into a smooth consistency and formed into tan colored chips or morsels. "French Almond Creme" consists of 34 percent almonds, 25…
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