1806.90.18.00 - Containing less than 21 percent by weight of milk solids 🖩

This HTS category, 1806.90.18.00, encompasses a specific group of food preparations containing cocoa that are not classified elsewhere within heading 1806. Crucially, these products must contain less than 21 percent by weight of milk solids. This designation applies to a wide array of confectioneries, baked goods, and other food items where cocoa is a significant ingredient, but the milk solid content is relatively low. Examples might include certain types of biscuits, cookies, or snack bars where cocoa is present and the dairy component is minimal.

The distinguishing factor for this category is the precise percentage of milk solids. While it falls under a broader heading for "Other" food preparations containing cocoa and "Other" preparations containing butterfat or other milk solids (excluding retail candy), the key differentiator here is the threshold of less than 21 percent milk solids. This distinguishes it from potential sibling categories that might have higher milk solid content or different primary components. The presence of butterfat is also a factor, but the primary defining characteristic for this specific subheading is the limited milk solids.

As this is a leaf node within the HTS classification, there are no further subcategories. Therefore, the focus remains on the precise criteria of "containing less than 21 percent by weight of milk solids" to ensure accurate classification of eligible products. Customs officials will rely on laboratory analysis or manufacturer declarations to verify the milk solids content to determine if a product falls under this specific subheading.