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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not described in additional U.S. note 3
General high-butterfat mixes without specific note 3 provisions fall here instead of the conditional subheading.
If primarily dairy-based butter blends
If dominated by butter/dairy without significant flour, classifies under Chapter 4 dairy preparations.
If fully baked sweet biscuits
Completed baked goods like finished Danish pastries shift to heading 1905, not dough mixes.
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Import Tips & Compliance
• Include supplier affidavits attesting to non-retail intent and butterfat percentage to meet note 3 entry requirements
• Label clearly as 'for bakery use only' and test for cocoa absence to avoid Chapter 18 reclassification
• Watch for moisture content affecting dairy solids declaration; pitfalls include incomplete U.S. note documentation
Related Products 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.
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.