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.
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 pre-formed, unbaked pastry dough sheets
More advanced bakers' ware intermediates may classify directly under 1905.
If yogurt powder is the principal component
Dairy-dominant powders from yogurt fall under heading 0403.
If sugar content defines it as sugar confection with flour coating
Sugar-based confections with minor other ingredients go to 1704.
Not sure which classification is right?
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Import Tips & Compliance
• Apply for sugar import license early in quota year; note 7 allocations fill quickly for high-sugar items
• Provide sworn lab tests for butterfat and sugar percentages during customs entry
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.
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.