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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for bakery wares but retail packed
Retail versions of similar mixes classify separately.
If cheese-dominant dairy prep
Cheese powders shift to Chapter 4 if primary component.
If fully prepared cereals
Prepared beyond dough stage per heading 1904 note moves out of 1901.
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Import Tips & Compliance
• Pre-clear with binding ruling on note 3 applicability for high-value shipments
• Ensure no potato/legume flour exclusions per chapter note (b)(2)
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.
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.