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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing cocoa <40%
Cocoa-containing preparations use different subheadings within 1901.10.
If fully baked as sweet biscuits
Completed bakers' wares like finished brioche classify directly under heading 1905.
If basic starch or flour mixes without high dairy
Preparations not 'otherwise prepared' beyond Chapter 11 stay in heading 1108.
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Import Tips & Compliance
• Provide certificates of analysis for butterfat and dairy solids to meet general note 15 requirements
• Ensure product is labeled for industrial use only to avoid retail misclassification
• Monitor quota availability under general note 15 to prevent over-entry penalties
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.
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.
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.
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.