Wheat flour Hs Code

Wheat flour harmonized system code

Product Overview Wheat flour classified under HS Code 110100 is defined as finely milled powder derived from cleaned and processed wheat kernels (Triticum spp.), primarily consisting of the endosperm. This product exhibits a consistent particle size typically ranging from 80 to 150 microns, with moisture content maintained below 15% to ensure shelf stability and prevent microbial growth. Wheat flour under this classification is available in various processing grades, including refined (white) flour and whole wheat flour, distinguished by the extent of bran and germ removal. The subcategories within HS Code 110100 encompass common wheat flour, durum wheat flour, and other specified wheat flours differentiated by protein content and milling techniques. Commercially, wheat flour serves as a fundamental raw material in bakery products, pasta manufacturing, confectionery, and food service operations, as well as in retail packaging for consumer use. Its market positioning is supported by standardized quality parameters such as gluten strength, ash content, and farinograph results, which provide competitive advantages in ensuring consistent performance and compliance with international quality benchmarks. HS Code Classification & Trade Specifications The full HS Code for wheat flour is 110100, where ‘11’ represents Chapter 11 covering “Products of the milling industry; malt; starches; inulin,” ‘01’ denotes the heading for “Wheat or meslin flour,” and ‘00’ specifies the subheading for general wheat flour products. Classification under 110100 is based on the product’s derivation exclusively from wheat kernels, excluding other cereal flours or composite blends. Trade considerations include packaging in multi-layered paper bags or polypropylene sacks, typically in 25 kg or 50 kg units, designed to maintain moisture below 15% and protect against contamination during transit. Preservation protocols emphasize storage in dry, temperature-controlled environments to prevent spoilage and insect infestation. Shipping logistics comply with international phytosanitary standards and relevant WTO agreements, ensuring seamless customs processing. Quality standards adhere to Codex Alimentarius guidelines and ISO certifications relevant to flour milling, including parameters such as protein content (generally 10-14%), ash content (0.4-0.6%), and microbial limits, facilitating accurate classification, tariff application, and trade compliance across global markets.

Wheat 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.