Butter-Rich Danish Pastry Dough Mix
Bulk mix for danish pastries featuring flour, groats, malt extract, and exceeding 25% butterfat, formulated for commercial baking operations. It qualifies for HTS 1901.20.35.00 as a non-retail preparation of flour and dairy goods of headings 0401-0404, aligned with chapter 19 note definitions. Designed specifically for heading 1905 wares.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If under 25% butterfat but still for bakers' wares
Lower butterfat mixes fall into separate subheadings within 1901.20 for doughs.
If minimally processed starch/flour without dairy
Pure starches or flours without significant prep stay in chapter 11, not advanced to 1901.
If containing additives making it a general food prep
Preparations not tied to bakers' wares or exceeding chapter limits move to catch-all 2106.
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
• Include spectrographic or chemical analysis for butterfat percentage to avoid disputes at customs
• Label clearly as 'not for retail sale' with production lot sizes to match statistical note requirements
Related Products under HTS 1901.20.35.00
Butterfat-Enriched Croissant Dough Mix
A commercial dough mix for producing croissants, containing over 25% butterfat by weight and incorporating malt extract and flour as primary ingredients. It falls under HTS 1901.20.35.00 as a food preparation of flour and malt extract, not put up for retail sale, and described in additional U.S. note 1 to chapter 19 for mixes used in bakers' wares. This high-butterfat mix is designed for bulk bakery production.
High-Butterfat Brioche Dough Base
Industrial brioche dough mix made from flour, starch, malt extract, and over 25% butterfat from dairy solids, intended for professional bakery use. Classified under HTS 1901.20.35.00 due to its composition as a non-retail food preparation of chapter 11 goods and dairy, meeting U.S. note 1 criteria. It's not put up for retail and supports preparation of 1905 bakers' wares.
Industrial High-Fat Scone Dough Mix
Bulk scone dough mix enriched with over 25% butterfat, using flour, starch, and malt extract for professional bakers. Classified in HTS 1901.20.35.00 as a non-retail food preparation meeting U.S. note 1, derived from chapter 11 and dairy headings without cocoa. Supports quick prep of 1905 wares.
High-Butter Croissant Premix Powder
Powdered premix for croissants boasting >25% butterfat, blended with flour, meal, and malt extract for industrial hydration. HTS 1901.20.35.00 classification as non-retail prep of flour/dairy for 1905 wares, compliant with chapter notes on flour and low cocoa. Bulk for high-volume production.
Commercial Enriched Bread Dough Base
Dough base for enriched breads with >25% butterfat, flour, and malt extract, for large-scale bakeries. HTS 1901.20.35.00 for non-retail preps of chapter 11/ dairy goods per notes, U.S. note 1 applicable. Enhances flavor and tenderness.
Commercial Butterfat Eclair Dough Premix
Premix dough for eclairs with high butterfat (>25%), flour, meal, and malt extract, supplied in large industrial bags. Falls under HTS 1901.20.35.00 per chapter notes for food preps of chapter 11 goods and low-cocoa dairy, not retail-packaged. Used exclusively for 1905 bakery products.