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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If imported as dough with fruits already incorporated
Partially assembled bakers' wares classify in 1905 NESOI.
If fresh fruits are principal value over flour
Fresh fruit preparations dominate classification in chapter 8.
If flavored as sauce or yeast extract dominant
Sauces and condiments with minor flour go to 2103.
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Import Tips & Compliance
• Validate dairy from 0401-0404 with supplier affidavits
• Bulk ship only; retail packs trigger different headings
• Monitor annual quota reopenings for high-sugar entries
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.
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.