Biscuit export Hs Code

Biscuit export harmonized system code

Product Overview Biscuit exports classified under HS Code 190531 refer to sweet biscuits and cookies, typically made from wheat flour, sugar, fats, and leavening agents, subjected to baking processes that yield a dry, crisp texture. These products exhibit uniform physical specifications, commonly produced in standardized weights ranging from 50 grams to 500 grams per unit package, with moisture content controlled below 5% to ensure shelf stability. The classification encompasses a range of subcategories including plain sweet biscuits, filled biscuits (cream or jam-filled), and coated varieties, each adhering to stringent quality attributes such as consistent size, shape, and organoleptic properties. These biscuits find extensive application across food service sectors, retail distribution, and as intermediates in further food processing, serving as convenient snack options and ingredients in confectionery formulations. Positioned competitively in global markets, these exports emphasize compliance with international food safety standards, extended shelf life through controlled packaging, and adaptability to diverse consumer preferences, thereby reinforcing their strategic value in international trade portfolios. HS Code Classification & Trade Specifications The HS Code 190531 is structured as follows: Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks’ products), Heading 1905 (Bread, pastry, cakes, biscuits and other bakers’ wares), and Subheading 190531 (Sweet biscuits). This classification is justified by the product’s fundamental composition and baking process, aligning with WTO harmonized system protocols for customs classification. Trade considerations for these biscuits include packaging in moisture-proof, food-grade materials such as laminated films or tins, with typical net weights conforming to import regulations and retail standards. Preservation methods generally involve ambient temperature storage with controlled humidity to maintain product integrity during transit, often supplemented by modified atmosphere packaging for extended shelf life. Shipment requirements prioritize protection from mechanical damage and contamination, facilitated by standardized carton dimensions for palletization. Quality standards adhere to Codex Alimentarius guidelines, incorporating microbiological criteria, chemical residue limits, and labeling accuracy to ensure regulatory compliance and facilitate smooth customs clearance in international markets.

Biscuit export Chapter Note

1.- This Chapter does not cover : (a) Except in the case of stuffed products of heading 19.02, food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (b) Biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding (heading 23.09); or (c) Medicaments or other products of Chapter 30. 2.- For the purposes of heading 19.01 : (a) The term “groats” means cereal groats of Chapter 11; (b) The terms “flour” and “meal” mean : (1) Cereal flour and meal of Chapter 11, and (2) Flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of dried vegetables (heading 07.12), of potatoes (heading 11.05) or of dried leguminous vegetables (heading 11.06). 3.- Heading 19.04 does not cover preparations containing more than 6 % by weight of cocoa calculated on a totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of heading 18.06 (heading 18.06). 4.- For the purposes of heading 19.04, the expression “otherwise prepared” means prepared or processed to an extent beyond that provided for in the headings of or Notes to Chapter 10 or 11.