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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not specifically for bakers' wares but general food prep
NESOI food preps of flour/malt without bakery specificity go to 1901.90.
If dried peas or beans meal predominates
Leguminous vegetable meals stay in chapter 7 or 11, not advanced to 1901.
If containing over 5% cocoa
Exceeds chapter 19 limit, moving to compounded flavorings in 2106.
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Import Tips & Compliance
• Ensure all sugar is quota-eligible cane/beet per note 7; submit origin certificates
• Maintain records showing non-retail intent, like bulk 25kg bags for factories
• Watch for over-preparation; if beyond dough stage, may shift to 1905
Related Products 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.
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.