CHINESE BUN, INGREDIENTS : WHEAT FLOUR 68%, WATER, SUGAR, YEAST, PALM OIL, ACIDITY REGULATOR, SALT. MANUFACTURING PROCESS : 1) DOUGH MAKING, 2) SHAPE THE BUN, 3) STEAM, 4) BLAST FREEZE THE PRODUCT AND PUT INTO PACKAGING.

LASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING: GENERAL INTERPRETATIVE RULES (GIRS) GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1902 - PASTA, WHETHER OR NOT COOK OR STUFFED OR OTHERWISE PREPARED, SUCH AS NOODLES. GIR 5(B) HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 190230 - OTHER THAN UNCOOKED OR STUFFED PASTA CN CODE 19023090 - OTHER THAN DRIED. ALSO CLASSIFIED IN ACCORDANCE WITH: HSENS TO 1902