Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions
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: > Mixes and doughs described in additional U.S. note 1 to chapter 19: > Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions
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 1901.20.30.00
Butterfat-Enriched Croissant Dough Mix
A commercial dough mix for bakeries containing over 25% butterfat, designed for producing croissants under heading 1905. Classified under HTS 1901.20.30.00 as it meets additional U.S. note 3 provisions for high-butterfat mixes not for retail sale, derived from flour, groats, or malt extract without exceeding cocoa limits.
High-Butterfat Danish Pastry Dough Base
Bulk dough base for Danish pastries with over 25% butterfat, intended for professional bakers to create heading 1905 wares. Fits HTS 1901.20.30.00 due to compliance with additional U.S. note 3 for non-retail, high-fat mixes from flour and dairy components.
Butter-Heavy Brioche Dough Mix for Commercial Use
Industrial mix exceeding 25% butterfat for brioche production, aligned with heading 1905 bakers' wares. HTS 1901.20.30.00 applies as a non-retail preparation described in U.S. note 3, based on flour, starch, and high-fat dairy.
Premium Butterfat Puff Pastry Dough Concentrate
Concentrated dough for puff pastries with >25% butterfat, for large-scale bakery operations producing 1905 wares. Qualifies for HTS 1901.20.30.00 under additional U.S. note 3 for specified non-retail mixes.
Laminated Dough Mix with High Butterfat Content
Specialty mix for laminated doughs like croissants, over 25% butterfat, not for retail. HTS 1901.20.30.00 per U.S. note 3 for bakers' ware preparations from flour and dairy.
Commercial Viennoiserie Butter Dough Premix
Premix for Viennoiserie products like pain au chocolat dough, >25% butterfat, bulk for bakeries. Classed in HTS 1901.20.30.00 via U.S. note 3 for non-retail high-fat bakers' mixes.
High-Butterfat Éclair Dough Premix
Premix for éclair choux dough exceeding 25% butterfat, bulk for patisseries. HTS 1901.20.30.00 pursuant to U.S. note 3 for specified bakers' mixes.
Bakery-Grade High-Fat Scone Dough Mix
High-butterfat dough mix for scones, over 25%, supplied in bulk for commercial baking of 1905 wares. HTS 1901.20.30.00 under described U.S. note 3 provisions for flour-based preparations.
Industrial Butter Croissant Base Dough
Frozen base dough with >25% butterfat for industrial croissant lines, not retail. Fits HTS 1901.20.30.00 as note 3 mix for heading 1905 preparations from malt extract and flour.