U.S. imports of mixes & doughs for bakers' wares (HS 190120) totaled $45.3M in April 2026, traded with 52 countries.
Tariff classification of baking mixes and ready-to-use doughs destined for bread, pastry, cakes, biscuits, and similar bakers' wares is notably complex: the US schedule subdivides the heading across thirteen 10-digit lines (1901200005 through 1901208000) based on butterfat content, sugar content, dairy composition, and whether the product is in retail or non-retail packaging. Several lines are subject to tariff-rate-quota treatment tied to dairy content thresholds, making accurate ingredient documentation critical for correct classification. Canada leads US import supply, followed by South Korea and France, with Mexico and Peru also contributing meaningfully. FDA reviews these products at entry as processed food preparations.
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The US tariff schedule breaks heading 190120 into lines based on butterfat content (notably above 25%), sugar content (above 65%), dairy composition, and retail versus non-retail packaging. Each threshold can trigger a different duty rate or TRQ treatment, so importers must have precise formulation data to classify correctly.
Canada is the top supplier under this heading, followed by South Korea and France. Mexico and Peru are also notable sources. Origin matters for duty preference programs, particularly for Canadian goods under USMCA.
Imports
$45.3M
from 52 countries · YTD: $175.2M
Exports
$46.5M
Surplus of $1.3M (net exporter)
Trade balance: surplus of $1.3M (net exporter)
YTD: $175.2M imported (April 2026)
2.7K shipments/month
Supplier Network
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Monthly import values over time
Top U.S. entry points for this product, ranked by latest-month import value.