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Supply Chain Intelligence about:

Red Ribbon Bakeshop Inc.

Company profile   United States

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U.S. Customs records organized by company

234 U.S. shipments available for Red Ribbon Bakeshop Inc., updated weekly since 2007
Date Supplier Customer Details 43 more fields
2022-12-25 Ngosiok Marketing
Red Ribbon Bakeshop Inc.
XXXXX XXXXXXXXXXX XXXXXXX
Bill of lading
2022-11-04 General System Pack
Red Ribbon Bakeshop Inc.
XXXXXX XX XXX X XXXXXXXXXX XXXXXXX XXX XX X
Bill of lading
2022-10-08 General System Pack
Red Ribbon Bakeshop Inc.
XXXXXXXXXX XXXXXXX XXX XX X XXX XXXXX
Bill of lading
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Contact information for Red Ribbon Bakeshop Inc.

 
Address
94-300 FARRINGTON HWY WAIPAHU HI 96767 US
 
 
Top products
  1. frozen mango
  2. cornstarch
  3. halves
  4. wrapper
Top HS Codes
  1. HS 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products
  2. HS 08 - Fruit and nuts, edible; peel of citrus fruit or melons
  3. HS 21 - Miscellaneous edible preparations
  4. HS 20 - Preparations of vegetables, fruit, nuts or other parts of plants
  5. HS 39 - Plastics and articles thereof

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Sample Bill of Lading

234 shipment records available

Date
2022-12-25
Shipper Name
Ngosiokmarketing
Shipper Address
325 B. ARANAS ST CEBU CITY 6000 PHILS. TO 35
Consignee Name
Red Ribbon Bakeshop, Inc.
Consignee Address
CITY OF INDUSTRY CA 91789 US
Weight
15433
Weight Unit
K
Weight in KG
15433.0
Quantity
1456
Quantity Unit
CTN
Measure
64
Measure Unit
X
Shipment Origin
Philippines
Details
15,433.0 kg
From port: Kaohsiung, Taiwan
To port: The Port of Los Angeles, Los Angeles, California
Place of Receipt
Cebu
Foreign Port of Lading
Kaohsiung, Taiwan
U.S. Port of Unlading
The Port of Los Angeles, Los Angeles, California
U.S. Destination Port
The Port of Los Angeles, Los Angeles, California
Commodity
XXXXX XXXXXXXXXXX XXXXXXX
Container
BEAU4559817
Carrier Name
TRANSCON SHIPPING COMPANY INC
Vessel Name
EVER LUNAR
Voyage Number
060E
Bill of Lading Number
TONRCEB155208
Master Bill of Lading Number
EGLV061200064463
Lloyd's Code
9629093
HTS Codes
HTS 1902.19

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