2102.30.00.00 - Prepared baking powders 🖩
Details
| Field | Value |
|---|---|
| Unit of Quantity | kg |
| General Rate of Duty (Column 1 - General) | Free |
| Special Rate of Duty (Column 1 - Special) | N/A |
| Column 2 Rate of Duty | 25% |
| Quota Quantity | N/A |
| Additional Duties | N/A |
Overview
This HTS category, 2102.30.00.00, specifically encompasses "Prepared baking powders." These are leavening agents prepared for use in baking. They typically consist of a mixture of a bicarbonate or carbonate (such as sodium bicarbonate) and an acid salt (such as cream of tartar or sodium aluminum sulfate), often with a filler like starch. The primary function of these preparations is to produce carbon dioxide gas when mixed with moisture and/or heat, causing doughs and batters to rise.
Distinguished from its sibling categories, this classification is not for active yeasts (2102.10.00.00) which are living microorganisms, nor for inactive yeasts or dead single-cell microorganisms (2102.20), which are not specifically prepared as leavening agents. The key differentiator is the "prepared" nature of the baking powder, meaning it is a formulated mixture designed for a specific culinary purpose.
As this is a leaf node within the HTS structure, there are no further subcategories. Classification under 2102.30.00.00 relies on the product being a ready-to-use baking powder, distinct from its individual components or other forms of yeast or microorganisms. Importers and exporters should ensure that the goods presented for classification meet the definition of a prepared baking powder, typically evidenced by their composition and intended application in the baking industry.