Find HS Code and trade information for 法棍烤盘

法棍烤盘

法棍烤盘 (fǎgùn kǎopán), also known as a baguette pan, is a specialized baking pan designed for creating loaves of bread with the characteristic long, thin shape of a French baguette.

Material:

• Carbon Steel: The most common material. Provides excellent heat conduction and distribution, resulting in a crispy crust. Often pre-seasoned to prevent sticking and develop a patina over time.
• Aluminum: Lighter than carbon steel, heats quickly and evenly. May require additional seasoning or a non-stick coating.
• Stainless Steel: Durable and easy to clean, but generally doesn’t provide the same level of crust development as carbon steel.
• Perforated vs. Non-Perforated: Pans can be perforated (with holes) to allow steam to escape, promoting a crispier crust, or non-perforated, which can be used with parchment paper or a baking stone for a softer crust.

Purpose:

The primary purpose of a baguette pan is to facilitate the baking of baguettes and similar long loaves at home. It provides structural support during proofing and baking, helping the bread maintain its shape.

Function:

• Shape Retention: The elongated shape of the pan guides the dough as it rises and bakes, resulting in a consistent baguette form.
• Heat Distribution: The pan material conducts heat evenly, ensuring consistent baking throughout the loaf.
• Steam Management: Perforated pans allow steam to escape, creating a crispy crust.
• Even Browning: The pan promotes even browning across the surface of the loaf.

Usage Scenarios:

• Home Baking: Ideal for bakers who want to create authentic French baguettes at home.
• Professional Bakeries: Used in smaller bakeries or for producing smaller batches of baguettes.
• Specialty Bread Production: Suitable for baking other long, thin loaves such as pain d'épices or grissini.

Common Types:

• Single Baguette Pan: Designed to bake one baguette at a time. Typically 13-16 inches long.
• Double Baguette Pan: Can bake two baguettes simultaneously.
• Multi-Baguette Pan: Available with slots for three or more baguettes.
• Slotted vs. Non-Slotted: Slotted pans have pre-formed ridges to support the loaves, while non-slotted pans require the use of parchment paper or a linen couche.
• Removable Bottom Pans: Facilitate easy removal of the baked baguette.

根据您提供的“法棍烤盘”信息，以下是根据参考资料找到的相关HS编码：

• 3923300090: 塑料制成的货物运输或包装用品；塑料制成的瓶塞、盖子、帽盖及其他闭合装置：面包烤盘，瓶子，烧瓶及类似物品。
  • 39: 塑料及其制品。
  • 23: 塑料制成的货物运输或包装用品；塑料制成的瓶塞、盖子、帽盖及其他闭合装置。
  • 30: 其他。
• 3923900080: 塑料制成的货物运输或包装用品；塑料制成的瓶塞、盖子、帽盖及其他闭合装置：其他。
  • 39: 塑料及其制品。
  • 23: 塑料制成的货物运输或包装用品；塑料制成的瓶塞、盖子、帽盖及其他闭合装置。
  • 90: 其他。

根据提供的参考资料，关于HS编码3923300090和3923900080，基础关税为3.0%，加征关税为25.0%，2025.4.2后加征关税为30.0%，总税率为58.0%。

请注意，以上HS编码的确定基于“法棍烤盘”属于塑料制成的货物运输或包装用品的假设。具体归类还需根据产品的实际材质、用途和功能进行确认。