Commission Regulation (EEC) No 440/91 of 25 February 1991 concerning the classification of certain goods in the Combined Nomenclature
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Change 1
ANNEX
Description of the goods Classification CN code Reasons (1) (2) (3) 1. Deep-frozen ready-mixed dough of goods primarily made of wheat flour to which has been added margarine, fat, water, yeast, eggs and filled with marzipan, sugar, maize starch, water and margarine. After thawing, the product in the form as presented is ready for baking. After thawing, the product in the form as presented is ready for baking. 1901 20 20 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 1901 and 1901 20 00 (see also the explanatory notes to CN code 1901 20 00 and CN code 1905). 2. Product, in the form of powder, consisting of sodium caseinate 30 %, skimmed milk 69 % and hydrolized vegetable oil 1 % with the following analytical results (percentage by weight): Proteins 50,5 Lactose 34,6 Cendre cheese 7,4 Milkfats 1,5 Hydrolized vegetable oil 1,0 Moisture content 5 Proteins 50,5 Lactose 34,6 Cendre cheese 7,4 Milkfats 1,5 Hydrolized vegetable oil 1,0 Moisture content 5 1901 90 90 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 1901, 1901 90 and 1901 90 90. Chapter 4 must be excluded because of the presence of hydrolized vegetable oil and sodium caseinate. 3. Preparation in the form of gelatine capsules packed for retail sale. Each capsule contains 1 222 mg lecithin and 28 mg glycerine. 2106 90 91 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature, note la to Chapter 30 and by the wording of CN codes 2106, 2106 90 and 2106 90 91. The product which is not prepared for therapeutic nor prophylactic purposes is considered to be a food supplement as mentioned in the explanatory notes to the Harmonized System, code 2106.
ANNEX
Description of the goods Classification CN code Reasons (1) (2) (3) 1. Deep-frozen ready-mixed dough of goods primarily made of wheat flour to which has been added margarine, fat, water, yeast, eggs and filled with marzipan, sugar, maize starch, water and margarine. After thawing, the product in the form as presented is ready for baking. After thawing, the product in the form as presented is ready for baking. 1901 20 20 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 1901 and 1901 20 00 (see also the explanatory notes to CN code 1901 20 00 and CN code 1905). 2. Product, in the form of powder, consisting of sodium caseinate 30 %, skimmed milk 69 % and hydrolized vegetable oil 1 % with the following analytical results (percentage by weight): Proteins 50,5 Lactose 34,6 Cendre cheese 7,4 Milkfats 1,5 Hydrolized vegetable oil 1,0 Moisture content 5 Proteins 50,5 Lactose 34,6 Cendre cheese 7,4 Milkfats 1,5 Hydrolized vegetable oil 1,0 Moisture content 5 1901 90 90 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 1901, 1901 90 and 1901 90 90. Chapter 4 must be excluded because of the presence of hydrolized vegetable oil and sodium caseinate. 3. Preparation in the form of gelatine capsules packed for retail sale. Each capsule contains 1 222 mg lecithin and 28 mg glycerine. 2106 90 91 Classification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature, note la to Chapter 30 and by the wording of CN codes 2106, 2106 90 and 2106 90 91. The product which is not prepared for therapeutic nor prophylactic purposes is considered to be a food supplement as mentioned in the explanatory notes to the Harmonized System, code 2106.
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