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.
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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.
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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.