Artisan Bread Enricher Butter Dough
High-butterfat dough enricher over 25% for artisan breads, based on flour, malt extract, and dairy for commercial use. Classified in HTS 1901.20.02.00 as non-retail bakers' ware mix under general note 15.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing egg >12% by weight
Egg-rich mixes have dedicated subheadings in 1901.20.
If simple malt extract without flour mix
Pure malt extracts without further preparation stay in Chapter 11.
If cheese powder dominant
High cheese content preparations classify as cheese products in 0406.
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Import Tips & Compliance
• Label with exact composition to support butterfat percentage during audits
• Ship in industrial totes to affirm non-retail status
• Track dairy quota status via USDA to avoid entry refusals
Related Products under HTS 1901.20.02.00
Premium Croissant Dough Mix
A high-butterfat dough mix containing over 25% butterfat, designed for professional bakers to produce croissants. It falls under HTS 1901.20.02.00 as a mix for bakers' wares of heading 1905, with butterfat content exceeding 25% and not packaged for retail sale, entered under general note 15 provisions for dairy products.
Butter-Enriched Brioche Dough Base
Commercial dough base for brioche with over 25% butterfat from dairy sources, intended for bakery production of heading 1905 wares. Classified under HTS 1901.20.02.00 due to its high butterfat, non-retail format, and compliance with general note 15 for quota entry.
Danish Pastry High-Fat Dough Mix
Bulk mix for Danish pastries featuring over 25% butterfat, prepared from flour and dairy components for professional baking. It qualifies for HTS 1901.20.02.00 as a non-retail mix/dough for 1905 wares, subject to general note 15 dairy provisions.
Laminated Puff Pastry Dough with Butterfat
Industrial laminated dough for puff pastries, containing over 25% butterfat from cows' milk solids, not for retail. Falls under HTS 1901.20.02.00 for high-butterfat bakers' mixes entered per general note 15.
Commercial Éclair Dough High Butterfat
Bulk dough mix for éclairs with over 25% butterfat, prepared for bakery production of 1905 pastries. HTS 1901.20.02.00 applies for non-retail, high-fat mixes under general note 15 dairy rules.
Butterfat Viennoiserie Dough Mix
Professional mix for Viennoiserie like pain au chocolat dough, over 25% butterfat, not retail-packed. Fits HTS 1901.20.02.00 for bakers' 1905 mixes pursuant to general note 15.