Rice flakes Hs Code

Rice flakes harmonized system code

Product Overview Rice flakes, classified under HS Code 190410, are thin, flattened flakes derived from dehulled and parboiled rice grains through a controlled steaming and rolling process. These flakes exhibit a uniform thickness typically ranging from 0.3 to 0.8 mm, with a moisture content maintained below 14% to ensure shelf stability and prevent microbial growth. The product is characterized by its off-white to light beige color, consistent size distribution, and low impurity levels, adhering to international food safety standards. Under the HS Code 190410, rice flakes are categorized into subtypes based on grain origin (long-grain, medium-grain, short-grain) and processing variations such as raw, roasted, or instant flakes. Commercially, rice flakes serve as a key ingredient in breakfast cereals, snack foods, and traditional culinary preparations across food service and retail sectors. Their versatility and ease of rehydration position them competitively in global markets, catering to manufacturers seeking gluten-free, low-fat carbohydrate sources. These attributes collectively establish rice flakes as a standardized, high-demand commodity within the international agri-food trade. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 190410 classifies rice flakes within Chapter 19: "Preparations of cereals, flour, starch or milk; pastrycooks’ products," Heading 1904: "Prepared foods obtained by the swelling or roasting of cereals or cereal products," and Subheading 190410 specifically designates rice flakes. This classification is justified by the product’s method of preparation—steaming and flattening rice grains to alter their physical structure without fermentation or significant compositional change. Trade professionals commonly encounter rice flakes packaged in moisture-resistant polypropylene or multilayer laminated bags, ranging from 5 kg to 25 kg, to preserve product integrity during transit and storage. Shipping requirements emphasize protection against humidity and contamination, with temperature-controlled environments recommended to maintain quality parameters such as bulk density (~0.45-0.55 g/cm³) and absence of foreign matter. Compliance with Codex Alimentarius standards and WTO regulations ensures conformity in labeling, origin declaration, and phytosanitary measures. This rigorous classification and handling protocol facilitate streamlined customs clearance and risk mitigation in international commerce.

Rice flakes 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.