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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If processed beyond Chapter 11 with added flavors but no high dairy
Communion wafers or similar prepared farinaceous go to 1904 if not bakers' specific.
If predominantly whey powder with flour additives
Whey-based products classify under dairy Chapter 04 if whey dominant.
If uncooked pasta dough form
Pasta uncooked preparations stay in 1902, separate from bakers' wares mixes.
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Import Tips & Compliance
• Test for total defatted cocoa basis to confirm <5% if any traces present
• Use ISF filings early for dairy imports to prevent delays at customs
• Label clearly as 'not for retail' to avoid 1901.20.25.00 misrouting
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.
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.
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.