TARIFF CODE CLASSIFICATION
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1 Fedima/12/096 Brussels, September 2012 REFERENCE PAPER TARIFF CODE CLASSIFICATION The recmmended use f tariff cdes n bakery ingredients is laid dwn in annex I and II. It is based n the cnslidated versin f: COMMISSION REGULATION (EEC) N 2454/93 f 2 July 1993 laying dwn prvisins fr the implementatin f Cuncil Regulatin (EEC) N 2913/92 establishing the Cmmunity Custms Cde 1. The Eurpean Cmmunity has created the Binding Tariff Infrmatin (BTI) system as a tl t assist ecnmic peratrs t btain the crrect tariff classificatin fr gds they intend t imprt r exprt: Members may als cnsult existing BTIs under the EBTI-database prvided n that website. The website is available in all Unin languages. Disclaimer: Fedima cannt be held respnsible fr a wrng interpretatin. Please advise with the authrities at natinal level directly respnsible in implementing this Cmmissin Regulatin. Adpted by the Executive Cmmittee in April 2012 Fedima represents the manufacturers and suppliers f ingredients t the bakery, cnfectinery and patisserie industry in Eurpe. The manufacturers and suppliers represent a 4.3 billin EUR turnver and emplys peple directly. Our representatin cvers 15 States acrss Eurpe
2 Annex I: List f the Cdes crrespnding t the varius bakery ingredients Intermediate prducts fr bread and rlls Ready-t-use mixes, bread imprvers Bread imprvers (incl. liquid) Depending n cntent f il frm milk; fat Bread flavur systems flavurings Enzymes and enzyme preparatins (+ carrier) Mixes fr pastry frm milk, saccharse, glucse and starch Intermediate prducts fr pastry Baking Pwders Cake Mixes (nly ready-t-use) Crème patissière, chux paste (withut chclate) Custard mix Sugar based prducts Chapter 17 (main ingredient is sugar) fndant icing sugar (fndant and vegetable fat) invert sugar glucse sirup white chclate, decratins based n cca butter incl sugar Almnds and Nut prducts Marzipans and Macarn Pastes Pralines Sugar/Nut Pastes Whle, Grund & Fancy Cut Almnds & ther Nuts (almnds) Shelled almnds thers then bitter (hazelnuts) Shelled bitter almnds
3 Fillings and Tppings Tppings and fat filling Alternative t Dairy Cream (depending n sugar) Fruit basis (citrus fruits) (ther depending n fruit) The last 2 digits depend n sugar amunt Jelly and glaces OTHER Release Agents Greasing Emulsins Fats and Oils Vegetable basis: chapter 15 (headings 07-15, Margarines/liquid margarines and fat blends Cca paste defatted / cca pwder Cca paste nt defatted Dark chclate decratins, chclate catings Seeds prcessing fr bakery (cnventinal/rganic/tasted) 16) Animal basis: chapter 15 (headings 01-06, 16) Depends n fat, cca butter cntent Chapter 12 Surdugh (flur = main ingredient) (as starter culture) Active Yeast (dried) Emulsifiers Depends n the surce f emulsifier
4 Annex II: List f the bakery ingredients included in a specific cde (Annex I is reference) Shelled bitter almnds Shelled almnds thers then bitter Chapter 12 Chapter 15 (Headings 01 t 06, 16) Chapter 15 (Headings 07 t 15, 16) Seeds prcessing fr bakery (cnventinal/rganic/tasted) Fats f animal rigin (depending n animal) 1517 Margarines/liquid margarines Fats and ils f vegetable rigin (depending n vegetable surce) Release Agents - Greasing Emulsins Chapter 17 Sugar based prducts Glucse sirup invert sugar White chclate, decratins based n cca butter incl sugar Marzipans and Macarn Pastes Pralinés Sugar / nut pasts Fndant Icing sugar (fndant & vegetable fat) fndant Cca paste nt defatted Cca paste defatted / cca pwder Dark chclate decratins, dark chclate catings (final digits depending n the fat & cca butter cntent) See Ready-t-use bread mixes Ready-t-use cake mixes Chux paste (withut chclate) Crème pâtissière Bread imprvers Cake Mixes Surdugh with flur as main ingredient Citrus fruit based fillings / tppings Other fruits based fillings / tppings. The last 2 digits depend n the sugar amunt) Jelly and glaces Active yeast (dried)
5 Baking pwders Bread imprvers (incl. liquid) (depending n il and fat frm milk; saccharse/glucse and starch cntent) Alternatives t dairy cream (depending n sugar cntent) Bread imprvers (incl. liquid) see als Surdugh (as starter culture) Alternatives t dairy cream (depending n sugar cntent) Tppings and fat fillings (nt specified) Custard mix Bread flavur systems flavurings Enzymes and enzyme preparatins (+ carrier) Unspecified Emulsifiers (depending n the surce)
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