Bakery Butterfat Enriched Bread Dough
Enriched dough for premium breads with over 25% butterfat, flour, groats, and starch blend. Bulk for commercial ovens making 1905 wares. NESOI under 1901.20.40.00.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If starch-based with under 25% butterfat
Starch-dominant preparations NESOI fall later in 1901.90.
If simple malt extract without flour mixing
Pure malt extract classifies in 1107; requires combination for 1901.
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Import Tips & Compliance
• Audit supply chain for butterfat sourcing to support declaration accuracy
• Prepare for CBP exams on dairy content claims with supporting assays
• Bundle with baking contracts showing commercial end-use
Related Products under HTS 1901.20.40.00
Commercial Croissant Dough Mix
A bulk dough mix for professional bakeries containing over 25% butterfat, designed for preparing croissants under heading 1905. It consists of flour, malt extract, and high butterfat content, not put up for retail sale. Classified under 1901.20.40.00 as a food preparation of flour and malt extract not containing significant cocoa.
Bulk Danish Pastry Dough Base
Industrial dough base for danish pastries with over 25% butterfat from dairy solids, incorporating flour, starch, and malt extract. Intended for large-scale bakery production of heading 1905 wares, supplied in non-retail formats. Fits 1901.20.40.00 for high-fat mixes not elsewhere specified.
Professional Brioche Dough Premix
High-butterfat premix (>25%) for brioche loaves, blending flour, malt extract, and dairy components for bakers' wares of 1905. Bulk-packed for wholesale bakery use, not retail. Under 1901.20.40.00 as non-cocoa dough mix NESOI.
Wholesale Puff Pastry Dough Concentrate
Concentrated dough for puff pastries featuring over 25% butterfat, made from flour, starch, and malt extract. For commercial baking of 1905 products, in large non-retail bags. Classified in 1901.20.40.00 for other high-fat mixes.
Industrial Éclair Dough Mix
Bulk mix for éclair shells with >25% butterfat from cream solids, flour, and malt. For heading 1905 bakery goods production, non-retail. 1901.20.40.00 covers this other dairy-based dough.
Commercial Kouign-Amann Dough Premix
Specialty premix for kouign-amann pastries, high in butterfat (>25%), with malt and flour. Non-retail for pro bakers targeting 1905 products. 1901.20.40.00 other mixes.