Rice cake Hs Code

Rice cake harmonized system code

Product Overview Rice cake classified under HS Code 190590 refers to processed food products primarily composed of rice and related cereal grains, formed into cakes or similar shapes through methods such as steaming, baking, or extrusion. These products exhibit specific physical characteristics including a moisture content typically ranging from 10% to 15%, uniform thickness between 5 to 15 millimeters, and variable dimensions depending on manufacturing standards. The processing level involves cooked and shaped rice with possible inclusion of additives such as salt or flavor enhancers, ensuring extended shelf-life and consistent quality. Subcategories within HS Code 190590 encompass rice cakes prepared or preserved by methods other than freezing, including puffed rice cakes, rice-based snack cakes, and flavored variants. Commercially, rice cakes serve multiple applications in food service sectors as ready-to-eat snack items, retail distribution through packaged consumer goods, and as ingredient bases in food processing industries. Positioned competitively, these products offer advantages in convenience, dietary compatibility (gluten-free), and versatility, catering to health-conscious markets and diverse culinary uses. HS Code Classification & Trade Specifications The complete HS Code for rice cake products is 190590, structured hierarchically as Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks’ products), Heading 1905 (Bread, pastry, cakes, biscuits and other bakers’ wares), Subheading 190590 (Other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products). The classification rationale is based on the product’s composition primarily from rice and its processing into bakery-type products distinct from frozen or uncooked forms, aligning with WTO harmonized system guidelines. Trade considerations emphasize packaging in moisture-resistant materials such as multilayer laminated films, with net weights commonly ranging from 100 grams to 1 kilogram per package to maintain product integrity during transport. Preservation methods include controlled atmosphere packaging and desiccants to inhibit microbial growth and moisture uptake. Shipping requirements mandate adherence to temperature control protocols to prevent quality degradation. Quality standards conform to Codex Alimentarius guidelines for cereal-based products, ensuring compliance with international food safety norms and customs documentation accuracy, facilitating seamless import-export operations.

Rice cake 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.