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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat 10-25%
Lower butterfat mixes for bakers' wares fall under the 10-25% subheading.
If put up for retail sale
Retail-packaged food preparations not elsewhere specified shift to Chapter 21.
If predominantly dairy-based butter blends
Primarily dairy products like high-fat butter preparations classify in Chapter 4.
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Import Tips & Compliance
• Verify butterfat content exceeds 25% via lab analysis to confirm classification under 1901.20.02.00
• Include documentation proving entry pursuant to general note 15, such as dairy import licenses
• Avoid retail packaging to prevent reclassification; ship in bulk for commercial bakery use
Related Products under HTS 1901.20.02.00
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.
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.