Butter-Heavy Brioche Mix for Commercial Use
Commercial brioche dough mix exceeding 25% butterfat from eligible chapter 4 note 10 dairy, for preparing enriched breads under 1905. Classified in 1901.20.0500 as non-retail bakers' preparation of flour, meal, and high-fat dairy. No cocoa content, focused on bakery industry supply.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If baked into finished sweet biscuits
Completed bakers' wares like sweet breads fall under heading 1905 directly.
If primarily wheat flour with minimal dairy
Low dairy blends classify as basic wheat flour starches in chapter 11.
If based on malt extract primarily
Malt-dominant preparations separate from dairy-focused mixes.
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Import Tips & Compliance
• Include quantitative analysis of butterfat and dairy source documentation for CBP review
• Avoid retail-style packaging to maintain industrial classification
• Cross-check against U.S. note 10 quotas for dairy entry eligibility
Related Products under HTS 1901.20.05.00
Butterfat-Enriched Croissant Dough Mix
Industrial dough mix for bakeries containing over 25% butterfat from dairy sources listed in additional U.S. note 10 to chapter 4, used to prepare croissants under heading 1905. Not put up for retail sale, it qualifies for 1901.20.0500 due to its high butterfat content and compliance with chapter 4 provisions. This mix incorporates flour, malt extract, and specified dairy components without cocoa.
High-Butterfat Danish Pastry Dough Base
Bulk dough preparation for Danish pastries with over 25% butterfat from note 10 chapter 4 dairy products, designed for commercial bakery production of heading 1905 wares. Meets 1901.20.0500 as a non-retail food preparation of flour and specified dairy. Includes groats and starch for texture without cocoa addition.
Premium Butterfat Puff Pastry Dough
Industrial puff pastry dough with over 25% butterfat sourced from additional U.S. note 10 dairy products, intended for bakery production of 1905 heading items. Fits 1901.20.0500 criteria as non-put-up-for-sale mix of starch, flour, and high-fat dairy. Processed beyond basic chapter 11 flours.
Laminated Dough Mix with Note 10 Butterfat
Bulk laminated dough for croissants and pastries, featuring >25% butterfat from chapter 4 note 10 dairy, for commercial bakers' 1905 wares. 1901.20.0500 applies due to dairy provisions, non-retail format, and flour/malt base. Excludes cocoa per heading scope.
Industrial Butter Croissant Premix
Premix powder for reconstituting into high-butterfat croissant dough, using note 10 chapter 4 dairy over 25% butterfat equivalent, non-retail for 1905 bakery goods. 1901.20.0500 classification reflects dairy note compliance and preparation from flour/groats. Dry format for easy bulk import.
High-Fat Bakery Dough for Eclairs
Dough base for eclair shells with >25% butterfat from U.S. note 10 dairy, supplied in bulk to commercial patisseries for 1905 wares. Precisely matches 1901.20.0500 as non-retail preparation of meal, starch, and restricted dairy. High fat content enables choux pastry lift.