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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If including fruit fillings as a complete preparation
Fruit-containing bakers' preparations classify finished under 1905.31.
If cocoa content 5-40% even with high butterfat
Any cocoa presence overrides to cocoa-containing subheadings first.
If pea-based flour dominant over wheat
Legume flours processed beyond Chapter 11 but not mixed with dairy go to 0713.
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Import Tips & Compliance
• Ensure packaging exceeds retail thresholds (e.g
• >10kg bags) to stay out of retail subs
• Provide nutritional breakdown confirming butterfat and milk solids content accurately
• Register with FDA for low-acid canned dough if applicable, though typically dry mix
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.
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.
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.