Dairy-Rich Éclair Dough Mix Bulk
Bulk mix for éclair dough with over 25% butterfat from qualifying dairy sources, prepared for bakers' wares like choux pastry under 1905. Fits HTS 1901.20.1500 as non-retail, high-dairyfat preparation of flour and milk solids.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If preparations of flour without significant dairy
Non-dairy flour preparations have earlier subheadings.
If predominantly yogurt powder base
Yogurt and similar dairy ferments classify in Chapter 4.
If imported as completed bread or pastry
Finished bakers' wares, even dairy-rich, go to 1905.
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Import Tips & Compliance
• Submit detailed ingredient breakdowns to CBP for verification; track butterfat via independent assays; declare as industrial use only
Related Products under HTS 1901.20.15.00
Butterfat-Enriched Croissant Dough Mix
A commercial mix for preparing croissant dough, containing over 25% butterfat from dairy products listed in additional U.S. note 1 to chapter 4, such as whole milk solids. Not put up for retail sale, it's designed for bakeries to produce bakers' wares of heading 1905. Classified under HTS 1901.20.1500 due to its high butterfat content and dairy-based composition.
High-Butterfat Danish Pastry Dough Base
Bulk dough base for Danish pastries incorporating over 25% butterfat from chapter 4 dairy like cream solids, intended for professional bakery use. This preparation falls under HTS 1901.20.1500 as a mix for heading 1905 wares, not for retail, with significant dairy content.
Butter-Heavy Brioche Mix for Commercial Bakers
A flour-based mix with over 25% butterfat from whole milk or cream derivatives (per U.S. note 1), used to prepare brioche for heading 1905 products. Supplied in bulk for industrial baking, not retail, qualifying for HTS 1901.20.1500.
Cream-Enriched Puff Pastry Dough Premix
Premix containing high butterfat (over 25%) from cream solids meeting chapter 4 note 1, for making puff pastry doughs of heading 1905. Bulk industrial packaging excludes it from retail, placing it in HTS 1901.20.1500.
Whole Milk Solid Croissant Premix Industrial
Industrial premix for croissants featuring over 25% butterfat from whole milk solids (kg cmsc basis, note 1 chapter 4), for heading 1905 doughs. Non-retail bulk form aligns with HTS 1901.20.1500 criteria.
Butterfat Danish Roll Dough Concentrate
Concentrated dough mix for Danish rolls with >25% butterfat from dairy note 1 products, bulk for bakery production of 1905 wares. HTS 1901.20.1500 covers this as other high-butterfat, non-retail preparation.