Other
Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 percent by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 percent by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included: > Mixes and doughs for the preparation of bakers' wares of heading 1905: > Containing over 25 percent by weight of butterfat, not put up for retail sale: > Other: > Other: > Articles containing over 65 percent by dry weight of sugar described in additional U.S. note 2 to chapter 17: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 1901.20.25.00
High-Butterfat Croissant Dough Mix
A professional bakery mix for croissants containing over 25% butterfat and over 65% dry weight sugar, not put up for retail sale. It falls under HTS 1901.20.25.00 as a dough preparation for bakers' wares of heading 1905, derived from flour and milk products without exceeding cocoa limits. Designed for commercial baking operations to produce laminated pastries.
Butterfat Danish Pastry Dough Base
Industrial dough mix for Danish pastries with over 25% butterfat and high sugar content (>65% dry weight), intended for professional bakers. Classified under HTS 1901.20.25.00 due to its composition from flour, malt extract, and milk solids for heading 1905 wares, excluding retail packaging. Enables efficient production of enriched sweet doughs.
Premium Brioche Dough Mix Bulk
Bulk mix for brioche breads featuring over 25% butterfat from milk derivatives and over 65% sugar by dry weight, for commercial bakery use. HTS 1901.20.25.00 applies as a food preparation of flour and heading 0401-0404 goods for 1905 wares, not retail-packed. High enrichment supports rich, yeast-leavened products.
Enriched Butter Roll Dough Preparation
Commercial preparation for soft butter rolls with >25% butterfat and >65% dry sugar, based on flour, starch, and milk solids. Fits HTS 1901.20.25.00 for non-retail doughs of 1905 bakers' wares, low cocoa. Ideal for high-volume bakery production.
Sweet Butterfat Bread Dough Concentrate
Concentrated dough for sweet enriched breads, over 25% butterfat, >65% sugar dry weight, from flour and dairy, bulk for industry. HTS 1901.20.25.00 covers such non-retail preparations for 1905 wares. Processed beyond Chapter 11 per 1904 note analogy.
Professional Éclair Dough Mix
Bulk mix for éclair choux pastry with high butterfat (>25%) and sugar (>65% dry), flour/milk-based for commercial use. Under HTS 1901.20.25.00 as dough for 1905 wares, not retail. Supports delicate puff pastry production.
Luxury Viennoiserie Dough Blend
Blend for luxury viennoiserie like pains au chocolat dough, >25% butterfat, >65% sugar, non-retail. HTS 1901.20.25.00 for flour/dairy preps of 1905 wares. Exceeds basic processing.
High-Sugar Stollen Dough Mix
Mix for traditional stollen fruit bread dough, high butterfat and sugar qualifying for HTS 1901.20.25.00 bulk commercial. From milk/flour preps for 1905.
Butter-Enriched Panettone Base
Base dough for panettone with specified high fat/sugar, bulk for HTS 1901.20.25.00.
Commercial Kolache Dough Prep
Prep for kolache pastries meeting HTS criteria.
Rich Rum Baba Dough Mix
Mix for rum babas, high specs.
Pro Baker Babka Dough
Babka dough bulk.
Sweet Roll Enricher Mix
Enricher for sweet rolls.
Industrial Pain aux Lait Dough
Milk bread dough industrial.
High-Fat Beignet Batter Base
Beignet base meeting criteria.