HTS US: 1102.XX.XXXX
Description
This heading encompasses cereal flours derived from cereals other than wheat or meslin. These flours are obtained by grinding various grains and seeds and are commonly utilized in baking, cooking, and food manufacturing. The classification excludes wheat and meslin flours, focusing instead on alternative cereal sources.
The category includes but is not limited to:
- Corn (maize) flour: Finely ground flour made from dried corn kernels, widely used for tortillas, baking, and as a thickening agent.
- Buckwheat flour: A gluten-free flour obtained from buckwheat seeds, often used in pancakes, noodles, and specialty breads.
- Rice flour: Flour produced by milling rice grains, commonly used in gluten-free recipes and as a thickener.
- Rye flour: Flour made from rye grain, used extensively in breads and baked goods with distinctive flavor profiles.
- Mixtures: Blends of multiple cereal flours other than wheat or meslin, providing specific textures or nutritional profiles.
- Other cereal flours: Includes any other cereal flours not specifically listed but falling under this classification.
Code Hierarchy
- Section II:
- Vegetable Products (Chapters 06-14)
- Chapter 11: Products of the milling industry; malt; starches; inulin; wheat gluten
- Heading 1102: Cereal flours other than of wheat or meslin
- US HTS Code (10-digit):
1102.XX.XXXX– Detailed digits specify the exact type of cereal flour.
Detailed Breakdown of Subheadings
The 4-digit HS heading 1102 subdivides into specific 6-digit and 10-digit codes based on the cereal source and flour type.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 1102.20.00.00 | Corn (maize) flour | Flour produced exclusively from dried corn kernels; widely used in many culinary applications including tortillas and baking. |
| 1102.90 | Other cereal flours: | Includes all other cereal flours not classified elsewhere under this heading. |
| 1102.90.20.00 | Buckwheat flour | Gluten-free flour derived from buckwheat seeds; popular in pancakes and noodles. |
| 1102.90.25.00 | Rice flour | Finely milled flour from rice grains; widely used in gluten-free cooking and as a thickener. |
| 1102.90.27.00 | Rye flour | Used primarily in breadmaking, rye flour imparts a distinctive flavor and texture to baked goods. |
| 1102.90.30.00 | Mixtures | Combinations of various cereal flours excluding wheat or meslin, tailored for specific food uses. |
| 1102.90.60.00 | Other | Any other cereal flours not specifically listed, ensuring comprehensive classification coverage. |
What is NOT Classified Here?
To prevent misclassification, the following are excluded from this heading:
- Wheat or meslin flours: These are classified under Heading 1101.
- Prepared or processed cereals: Such as breakfast cereals or cereal preparations, which fall under other chapters.
- Starches and gluten: These are covered under Heading 1108 and related headings.
Notes
USDA and FDA Regulations: Importation of cereal flours must comply with relevant food safety regulations, including labeling and permissible additives.
Tariff and Duty Rates: Duty rates vary depending on the exact 10-digit HTS code and country of origin. Some flours may be subject to preferential trade agreements.
Quality Standards: Flours must meet standards for purity, moisture content, and absence of contaminants to qualify under these codes.
Declaration Example
- Product: A shipment of buckwheat flour imported for baking industry use.
- US HTS Code:
1102.90.20.00(Buckwheat flour) - Unit of Quantity: Kilogram (kg)
- General Duty Rate: Check current USHTS (Varies by country and preferential status)
- Additional Requirements: Compliance with FDA food safety standards and proper labeling.
Related HTS Codes
- HTS 1101: Wheat or meslin flour.
- HTS 1103: Cereal groats, meal, and pellets.
- HTS 1104: Cereal grains, worked but not flour.
- HTS 1108: Starches and inulin.
