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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing egg content over specified thresholds
Shifts to egg-containing mixes if exceeding general note limits, separate from butterfat-focused note 3 mixes.
If put up for retail sale
Retail-packed versions fall under 'other' preparations, not bulk commercial mixes under note 3.
If flavored or containing additives beyond basic flour/dairy
Food preparations not specifically bakers' mixes move to Chapter 21 as general processed foods.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify butterfat content exceeds 25% by lab analysis to qualify under this subheading and U.S. note 3 entry provisions
• Provide certificates of analysis confirming no cocoa or less than 40% on defatted basis, plus dairy origin documentation
• Avoid retail packaging to prevent reclassification; common pitfall is insufficient proof of commercial bakery use
Related Products under HTS 1901.20.30.00
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.