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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing under 25% butterfat
Standard bakers' doughs without premium fat levels.
If merely wheat flour with minimal additives
Unprepared flours stay in Chapter 11, not food preparations.
If compounded with yeast as retail bread mixes
Yeast-inclusive retail preps classify under Chapter 21.
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Import Tips & Compliance
• Supplier specs must detail fat/sugar to match 'other' subheading criteria
• Customs may require end-user statements for bakery verification
• Test for <40% cocoa defatted to avoid Chapter 18 exclusion
Related Products 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.
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.