DATE | HS_CODE | Product Description | Trademark | Country | Net Weight | Statistical Cost | Place | Shipper Name | Consignee Name |
---|
2017-09-26 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1620 | 3418,44 | LAHTI | ***** | ***** |
2017-09-28 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 2160 | 4492,95 | LAHTI | ***** | ***** |
2017-11-13 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1080 | 2225,87 | LAHTI | ***** | ***** |
2017-11-13 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 2160 | 4435 | LAHTI | ***** | ***** |
2017-11-28 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1620 | 3422,46 | LAHTI | ***** | ***** |
2017-11-28 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1620 | 3421,82 | LAHTI | ***** | ***** |
2017-11-28 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1080 | 2272,66 | LAHTI | ***** | ***** |
2017-11-28 | 2302401000 | Rye bran CONTAINING STARCH 15.2 MSS.%, Mass fraction of bottom ash, passed through a sieve with a mesh diameter of 0.2 mm-1.7 wt.% On dry basis, free of GMO USED FOR BAKING BAKERY PRODUCTS CLASSIFICATION CODE 92 | FAZER, KARL FAZER | *** | 1620 | 3408,82 | LAHTI | ***** | ***** |