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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing over 5.5% butterfat after packing
Pasta preps with fat limits shift to 1902.
If jam or fruit preserves integrated
Fruit jams dominate over dough components in chapter 20.
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Import Tips & Compliance
• Detail custard precursors in declarations to affirm classification
• Use institutional packaging to maintain 1901 status
• Annual quota filings; late entries default to over-quota rates
Related Products under HTS 1901.20.20.00
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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.
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.