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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If employing malt extract as primary ingredient
Malt extract preparations lead heading 1901, separate from flour/dairy mixes.
If glucose-fructose syrup dominates over flour
Sugar syrup preparations classify under Chapter 17 if not flour-based.
If containing desiccated coconut exceeding preparation thresholds
Coconut-dominant mixes shift to Chapter 8 fruits/nuts.
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Import Tips & Compliance
• Retain production recipes showing butterfat sourcing from 0401-0404 goods
• Beware of partial retail packing leading to higher duties under 1905 finished goods
• Confirm 'other' status by ensuring not groats/flour alone per heading 1901 note (a/b)
Related Products under HTS 1901.20.25.00
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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
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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.