Other
Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40% by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of heading 04.01 to 04.04, not containing cocoa or containing less than 5% by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included. > Mixes and doughs for the preparation of bakers' wares of heading 19.05 > In packages of a weight not exceeding 11.34 kg each: > Containing more than 25% by weight of butterfat, not put up for retail sale, within access commitment > Mixes: > Other
Duty Rate (from China)
Products classified under Tariff item 1901.20.11.1
Artisan Bread Enricher Butter Dough
A high-butterfat dough enricher containing over 25% butterfat, based on flour, malt extract, and dairy, designed for commercial artisan bread production. It is not put up for retail sale, aligning with the tariff item's requirement for non-retail packaging.
1901.20.11Butter-Enriched Brioche Dough Base
A commercial dough base for brioche with over 25% butterfat from dairy sources, intended for bakery production of heading 1905 wares. It is supplied in non-retail bulk format, matching the tariff item's scope.
1901.20.11Butterfat Danish Filling Dough Blend
A blend for dough and filling in Danish pastries, over 25% butterfat via dairy components, industrial non-retail for heading 1905 production. It is a food preparation of flour and dairy, fitting this tariff item.
1901.20.11Butterfat-Enriched Croissant Dough Mix
An industrial dough mix for bakeries containing over 25% butterfat from dairy sources, used to prepare croissants under heading 1905. It is not put up for retail sale, matching the tariff item's scope.
1901.20.11Butterfat Viennoiserie Dough Mix
A professional Viennoiserie dough mix with over 25% butterfat, not retail-packed, for producing pain au chocolat and similar pastries. It is a food preparation of flour and dairy, classifiable under this tariff item.
1901.20.11Butter-Heavy Brioche Mix for Commercial Use
A commercial brioche dough mix exceeding 25% butterfat from dairy sources, for preparing enriched breads under 1905. It is a non-retail preparation of flour and dairy, classifiable under this tariff item.
1901.20.11Commercial Éclair Dough High Butterfat
A bulk dough mix for éclairs with over 25% butterfat, prepared for bakery production of 1905 pastries. It is a non-retail food preparation of flour and dairy, fitting the tariff item's description.
1901.20.11Commercial Viennoiserie Butter Dough
A dough for Viennoiserie like pain au chocolat (pre-chocolate), with over 25% butterfat from dairy, bulk for 1905 bakery. It is a food preparation of flour and dairy, not for retail sale.
1901.20.11Danish Pastry High-Fat Dough Mix
A bulk mix for Danish pastries featuring over 25% butterfat, prepared from flour and dairy components for professional baking. It is not put up for retail sale, matching the tariff item's non-retail requirement.
1901.20.11High-Butterfat Danish Pastry Dough Base
A bulk dough preparation for Danish pastries with over 25% butterfat from dairy products, designed for commercial bakery production of heading 1905 wares. It is not put up for retail sale.
1901.20.11High-Fat Bakery Dough for Eclairs
A dough base for eclair shells with over 25% butterfat from dairy, supplied in bulk to commercial patisseries for 1905 wares. It is a non-retail preparation of meal, starch, and dairy.
1901.20.11Industrial Butter Croissant Premix
A premix powder for reconstituting into high-butterfat croissant dough, using dairy over 25% butterfat equivalent, non-retail for 1905 bakery goods. It is a food preparation of flour and dairy.
1901.20.11Laminated Puff Pastry Dough with Butterfat
An industrial laminated dough for puff pastries, containing over 25% butterfat from cows' milk solids, not for retail. It is a food preparation of flour and dairy, classifiable under this tariff item.
1901.20.11Premium Croissant Dough Mix
A high-butterfat dough mix containing over 25% butterfat, designed for professional bakers to produce croissants. It is a mix for bakers' wares of heading 1905, supplied in non-retail format.