Flour - maize & corn flour Hs Code

Flour - maize & corn flour harmonized system code

Product Overview Flour - Maize & Corn Flour, classified under HS Code 110220, refers to finely milled powder derived from dried maize (Zea mays) kernels, primarily consisting of the endosperm. This product is characterized by its uniform particle size, typically ranging from 60 to 100 microns, and moisture content maintained below 14% to ensure shelf stability and prevent microbial growth. The flour undergoes mechanical milling processes including degermination and sifting to achieve varying degrees of refinement, such as degermed maize flour and whole maize flour variants. Under HS Code 110220, subcategories distinguish flours based on processing levels—namely degermed (germ removed) and non-degermed types—each meeting stringent purity and granulometry standards as per Codex Alimentarius guidelines. Commercially, maize flour is extensively utilized in food manufacturing sectors for bakery products, snack foods, and as a thickening agent in sauces and soups, as well as in retail for direct consumer use. Its gluten-free property and adaptability position it competitively within both conventional and specialty food markets, supporting diverse culinary applications across geographical regions. HS Code Classification & Trade Specifications The product is classified under the Harmonized System as 110220, where Chapter 11 covers “Products of the milling industry; malt; starches; inulin; wheat gluten,” Heading 1102 specifies “Cereal flours other than of wheat or meslin,” and Subheading 110220 identifies “Maize (corn) flour.” This classification is based on the product’s origin from maize grains and the milling process that converts raw cereals into finely ground flour suitable for consumption and industrial use. Trade professionals must consider packaging standards, typically involving moisture-proof, multi-layered polypropylene bags or bulk container liners with net weights ranging from 25 kg to 50 kg, designed to prevent contamination and moisture ingress during transit. Preservation practices require storage in cool, dry environments with relative humidity below 65% to maintain product integrity. Compliance with international quality standards such as ISO 22000 for food safety management and adherence to WTO Sanitary and Phytosanitary (SPS) measures are imperative. Accurate customs documentation referencing the complete HS Code 110220 facilitates tariff assessment, import/export licensing, and ensures conformity with global trade protocols.

Flour - maize & corn flour Chapter Note

1.- This Chapter does not cover : (a) Roasted malt put up as coffee substitutes (heading 09.01 or 21.01); (b) Prepared flours, groats, meals or starches of heading 19.01; (c) Corn flakes or other products of heading 19.04; (d) Vegetables, prepared or preserved, of heading 20.01, 20.04 or 20.05; (e) Pharmaceutical products (Chapter 30); or (f) Starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33). 2.- (A) Products from the milling of the cereals listed in the table below fall in this Chapter if they have, by weight on the dry product : (a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in Column (2); and (b) an ash content (after deduction of any added minerals) not exceeding that indicated in Column (3). Otherwise, they fall in heading 23.02. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04. (B) Products falling in this Chapter under the above provisions shall be classified in heading 11.01 or 11.02 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in Column (4) or (5) is not less, by weight, than that shown against the cereal concerned. Otherwise, they fall in heading 11.03 or 11.04. 3.- For the purposes of heading 11.03, the terms “groats” and “meal” mean products obtained by the fragmentation of cereal grains, of which : (a) in the case of maize (corn) products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 2 mm; (b) in the case of other cereal products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 1.25 mm.