Premium Croissant Dough Mix from Canada
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.
Duty Rate — Canada → United States
20%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Verify sugar content exceeds 65% dry weight and qualifies under additional U.S. note 7 to chapter 17 for quota entry; obtain license from USDA FAS
• Provide detailed ingredient breakdown and butterfat analysis lab reports to CBP for classification confirmation
• Avoid retail packaging to prevent reclassification; common pitfall is insufficient dairy solids documentation