Professional Bakery Butterfat Muffin Mix
Dry mix for muffins with over 25% butterfat powder, flour, starch, and malt extract, in 25kg sacks for commercial use. Under HTS 1901.20.35.00 for non-retail bakers' ware doughs per U.S. note 1, using chapter-defined ingredients. Ensures rich texture in finished 1905 products.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If under additional U.S. note 1 description
General 'other' mixes without note 1 specificity go to broader 1901.20.50.
If leguminous vegetable flours primary
Dried legume flours excluded from chapter 19 per notes, remain in 1106.
If pre-baked into biscuit form
Finished bakers' wares like muffins classify directly in 1905.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Certify no more than trace cocoa (<40% defatted basis) with supplier specs
• Use ISF filings early for dairy-containing mixes to preempt holds
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.
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.