1901.20.05.00 - Described in additional U.S. note 10 to chapter 4 and entered pursuant to its provisions 🖩

This HTS classification, 1901.20.05.00, pertains to specific food preparations derived from dairy products, which are further defined by additional U.S. note 10 to chapter 4. These preparations are typically mixes or doughs intended for the creation of baked goods under heading 1905. Crucially, these products must contain over 25 percent by weight of butterfat and are not presented in finished form for retail sale.

This category is distinguished from its sibling, 1901.20.15.00 ("Other"), by its specific requirement to be "Dairy products described in additional U.S. note 1 to chapter 4" and entered pursuant to its provisions. While both fall under mixes and doughs for bakers' wares containing over 25 percent butterfat, this subcategory is narrowly defined by the additional U.S. note, indicating a specific set of criteria or exemptions that must be met for classification here.

As this is a leaf node, there are no further subcategories. Therefore, the classification is determined by meeting all the preceding criteria: being a mix or dough for bakers' wares, containing over 25 percent butterfat, not put up for retail sale, and specifically qualifying as dairy products as described and entered pursuant to additional U.S. note 10 to chapter 4. Examples could include pre-made batters for pastries or specialty cakes that meet these precise compositional and regulatory requirements.