Malt|HS Code

Malt harmonized system code

Product Overview Malt, classified under HS Code 1107, is a product primarily derived from barley, processed via steeping, germination, and drying. It is a high-quality product with physical specifications that include a color range from light to dark, a moisture content of less than 6%, and a protein level of about 12%. The processing levels of malt range from unroasted pale malt to highly roasted black malt. HS Code 1107 is further divided into two subcategories: 1107.10 for malt not roasted and 1107.20 for roasted malt. Malt has significant commercial applications across various sectors, such as the brewing industry for beer production, distilleries for whiskey, and bakeries for bread. It also finds use in non-alcoholic beverages and as a flavoring agent in the food industry. Malt's value proposition lies in its unique enzymatic properties, contributing to alcohol production and flavor enhancement, making it a crucial ingredient in several food and beverage items. HS Code Classification & Trade Specifications Malt's full 6-digit HS Code structure is 1107.10 for malt, not roasted, and 1107.20 for malt, roasted. The product is classified under Chapter 11 (Products of the Milling Industry; Malt; Starches; Inulin; Wheat Gluten), Heading 07 (Malt, whether or not roasted). This classification is justified due to the milling process involved in malt production and its use as a raw material in various food and beverage industries. In terms of trade considerations, malt is commonly packaged in airtight and moisture-proof bags or containers to maintain its quality and extend shelf-life. It is typically shipped in dry, clean, and well-ventilated containers to prevent damage and contamination. The quality of malt is judged on parameters like extract content, moisture, friability, and homogeneity, among others. These standards ensure that the malt conforms to the requirements of the World Trade Organization and customs documentation, thereby facilitating smooth international trade.

Malt 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.