Other: — Dairy products described in additional U.S. note 1 to chapter 4: — Other: — Containing less than 21 percent by weight of milk solids
Part of: 180690 — Other:
N330885 · 2023-03-06 — The tariff classification of a frozen chocolate mousse from France
N330885 March 6, 2023 CLA-2-18:OT:RR:NC:N2:232 CATEGORY: Classification TARIFF NO.: 1806.90.0500; 1806.90.0800 Maryse Verret Overseas Food Trading 2200 Fletcher Avenue Fort Lee, NJ 07024 RE: The tariff classification of a frozen chocolate mousse from France Dear Ms. Verret, This is in response to your letter dated February 9, 2023, requesting a ruling on the classification of a frozen chocolate mousse. An ingredients breakdown and descriptive literature were submitted with your request. The subject merchandise is described as a chocolate mousse consisting of 41 percent dark chocolate, 26…
N011108 · 2007-06-11 — The tariff classification of "Milk Sucrose Free Chocolate Sweetened with Erythritol and Inulin from Canada
The subject merchandise is described as “Milk Sucrose Free Chocolate Sweetened with Erythritol and Inulin.” The product is a one pound wafer sample in a cardboard box, not packaged for retail sale. The end use will be coating and enrobing. It is said to contain 21.415 percent cocoa butter, 20.413 percent erythritol (eridex natural sugar alcohol), 20.413 percent inulin (frutafit HD – naturally occurring oligosaccharide), 19.622 percent cocoa liquor, 15.31 percent milk powder, 3.572 percent butteroil, 0.153 percent soya lecithin and 0.102 percent sucralose. The non fat cocoa solids are 8.548…
R05153 · 2006-11-15 — The tariff classification of "Cocoa Based Glaze" (product number FWD –295-613) from France
The subject merchandise is stated to contain 25.0 percent sugar, 22.0 percent water, 20.0 percent bittersweet chocolate (the bittersweet chocolate consists of 50.0 percent cocoa paste, 49.5 percent sugar and traces of soya lecithin), 9.5 percent butterfat, 9.5 percent cocoa powder, 5.0 percent glycerin, 5.0 percent dextrose, 4.0 percent glucose syrup and 9.5 percent total milkfat. It will be imported in liquid form, in ready to use 2-kilogram buckets. It is intended for use as a glaze for desserts. The applicable subheading for product, “Cocoa Based Glaze” if imported in quantities that fall…
K86002 · 2004-05-26 — The tariff classification of a mix for chocolate mousse (Product number CHD-MO-P-X27) from Canada
, you requested a tariff classification ruling. The subject merchandise is stated to contain 32.11 percent sugar, 24.11 percent cocoa liquor, 20 percent nonfat dry milk, 8.5 percent cocoa powder, 6.5 percent glucose syrup, 6 percent hydrogenated vegetable fat, 2.0 percent emulsifier and stabilizer, 0.27 percent soy lecithin and 0.01 percent vanillin. The product contains a total of 0.17 percent milk fat. The merchandise will be imported for use by the food service industry. It is in the form of a dry mix and will be combined with milk and whipped to make a mousse. The specification sheet…
e87082 · 2000-02-02 — The tariff classification of ice cream mixes from Italy.
Ingredients breakdowns, pictorial literature, three samples of powdered ice cream mix and four samples of liquid ice cream mix were submitted with your letter. The powdered mixes were forwarded to the U.S. Customs laboratory for analysis. Gelato d’Autore Choccolato, chocolate flavored ice cream mix, in liquid form, and Gelato d’Autore Cremavaniglia, vanilla flavored ice cream mix, in liquid form, are composed of fresh, full-cream milk, cream, saccharose, powdered skim milk, whey, thickeners, stabilizers, emulsifiers, and coloring. Both contain over 10 percent milk solids. The Choccolato also…
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