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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing over 5.5% milk solids nonfat
Different dairy solid compositions trigger earlier subheadings before high-butterfat categories.
If wheat gluten dominant
Starches or wheat gluten preps without full mix status remain in Chapter 11.
If as bread crumbs or crouton mixes
Specific 1905 subpreps for crumbs differ from general doughs.
Not sure which classification is right?
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Import Tips & Compliance
• Submit entry with U.S. note 3 certification; failure risks duty escalation or denial
• Use bulk 25kg+ packaging to affirm non-retail status during customs review
• Test for defatted cocoa basis if any traces present to stay under 40% limit
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.
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.