High-Butterfat Croissant Dough Mix from Canada
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.
Duty Rate — Canada → United States
68.5%
Rate breakdown
9903.03.1450%Articles the product of Canada as provided in subdivision (b)(3) of U.S. note 51 to this subchapter
9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
Import Tips
• Verify butterfat content exceeds 25% and sugar over 65% dry weight via lab analysis to confirm classification
• Provide certificates of analysis for milk solids and sugar content to avoid misclassification under lower-duty doughs
• Ensure not put up for retail sale; bulk packaging prevents reclassification to consumer HTS codes