Described in additional U.S. note 7 to chapter 17 and entered pursuant to its provisions
Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 percent by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 percent by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included: > Mixes and doughs for the preparation of bakers' wares of heading 1905: > Containing over 25 percent by weight of butterfat, not put up for retail sale: > Other: > Other: > Articles containing over 65 percent by dry weight of sugar described in additional U.S. note 2 to chapter 17: > Described in additional U.S. note 7 to chapter 17 and entered pursuant to its provisions
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 1901.20.20.00
Premium Croissant Dough Mix
A professional bakery mix for high-butterfat croissants, containing over 25% butterfat and over 65% sugar by dry weight, described in additional U.S. note 7 to chapter 17 for sugar quota entry. It uses flour, malt extract, and dairy components from headings 0401-0404, not put up for retail sale. Classified under HTS 1901.20.20.00 as a dough for bakers' wares of heading 1905.
Danish Pastry Enriched Dough Mix
High-end mix for laminated Danish pastries, featuring over 25% butterfat, exceeding 65% sugar dry weight, and qualifying under additional U.S. note 7 to chapter 17. Incorporates flour, starch, and milk powder for professional baking under heading 1905. HTS 1901.20.20.00 applies to this non-retail, cocoa-free preparation.
Artisan Strudel Dough Mix
Bulk mix for thin-layered strudel dough, over 25% butterfat, over 65% dry sugar, compliant with additional U.S. note 7 chapter 17 for entry. Uses flour, groats, and milk preparations for commercial production of 1905 heading pastries. Non-cocoa, non-retail under HTS 1901.20.20.00.
Puff Pastry Butter Dough Mix
Professional puff pastry dough mix with over 25% butterfat, over 65% dry sugar, qualifying for additional U.S. note 7 chapter 17 entry. Made from flour, meal, and milk components for 1905 bakers' wares. Non-retail, low-cocoa fits HTS 1901.20.20.00.
Enriched Panettone Dough Premix
Premix for Italian panettone with high butterfat over 25%, sugar over 65% dry weight, entered per U.S. note 7 ch.17. Features malt extract, flour, and dairy for commercial 1905 fruit breads. HTS 1901.20.20.00 for non-retail bakery doughs.
Custard Bun Dough Mix
Mix for Asian-style custard buns with >25% butterfat, >65% dry sugar, entered pursuant to U.S. note 7 ch.17. Contains flour, malt, and dairy preparations for 1905 bakers' wares. Cocoa-free industrial dough for HTS 1901.20.20.00.
Butter Brioche Dough Base
Industrial mix for enriched brioche dough with over 25% butterfat, over 65% dry sugar, and milk solids, entered under U.S. note 7 chapter 17 provisions. Designed for commercial bakeries producing heading 1905 wares like buns and rolls. Falls under 1901.20.20.00 due to high dairy and sugar content without cocoa.
Luxury Eclair Dough Preparation
Specialty mix for choux pastry eclairs with premium butterfat over 25%, sugar content over 65% dry, entered pursuant to U.S. note 7 chapter 17. Contains malt extract and dairy for yielding heading 1905 bakers' wares, not for retail. Precisely fits HTS 1901.20.20.00 criteria.
High-Fat Scone Dough Blend
Commercial blend for butter-rich scones, exceeding 25% butterfat and 65% sugar by dry weight, entered under U.S. note 7 to chapter 17. Incorporates starch, malt, and dairy solids for heading 1905 scones. HTS 1901.20.20.00 for this industrial, cocoa-free dough.
Butterfat Sweet Roll Dough
Frozen dough for sweet rolls, over 25% butterfat, over 65% sugar dry, under additional U.S. note 7 provisions. Uses starch, groats, and milk solids for heading 1905 wares. Industrial non-retail product under HTS 1901.20.20.00.