Rye Flour
Dark rye flour milled from whole rye berries, used in pumpernickel and sourdough breads for its robust flavour and dense texture. It qualifies under tariff item 1102.90.30 as a cereal flour other than wheat or meslin, meeting the starch content above 45% and ash content not exceeding 2.5% by weight on dry product, as required by Chapter 11 legal notes.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the flour is from a cereal other than rye, wheat, barley, rice, or oats
This residual item covers other cereal flours not specifically listed, such as buckwheat or millet flour.
If the product is coarser than flour, with less than 95% passing through a 1.25 mm sieve
Groats and meal of wheat fall under heading 11.03, not 11.02, per Chapter Note 3.
If the rye flour fails the starch or ash content tests
Bran, sharps, and other residues from cereal milling are classified in heading 23.02 when they do not meet Chapter 11 criteria.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Ensure the rye flour meets the starch and ash content thresholds (starch >45%, ash ≤2.5%) to stay in heading 11.02; otherwise it may be reclassified under 23.02
• Provide a certificate of analysis to the CBSA if requested
• Verify whether the flour is for human consumption and meets the Safe Food for Canadians Act labelling requirements
Related Products under Tariff item 1102.90.30
Dark Rye Flour
Dark rye flour is a high-extraction flour milled from whole rye kernels, retaining a significant portion of the bran and germ. It meets the Chapter 11 criteria for rye flour, with a starch content exceeding 45% and an ash content not exceeding 2.5% by weight on a dry basis. This product is classified under tariff item 1102.90.30 as rye flour, distinct from other cereal flours.
Graham Rye Flour
Graham rye flour is a whole grain flour milled from the entire rye kernel, including the bran, germ, and endosperm. It satisfies the Chapter 11 specifications for rye flour, with starch content above 45% and ash content not exceeding 2.5% by weight on a dry basis. This product is classified under tariff item 1102.90.30 as rye flour.
Light Rye Flour
Light rye flour is a sifted flour with reduced bran content, milled from rye grains. It meets the Chapter 11 criteria for rye flour, with a starch content exceeding 45% and an ash content not exceeding 2.5% by weight on a dry basis. This product is classified under tariff item 1102.90.30 as rye flour.
Organic Rye Flour
Organic rye flour is finely milled from organically grown rye grains, meeting the Chapter 11 requirements for rye flour. It has a starch content exceeding 45% and an ash content not exceeding 2.5% by weight on a dry basis. This product is classified under tariff item 1102.90.30 as rye flour.
Stone-Ground Rye Flour
Stone-ground rye flour is produced by traditional stone milling, retaining natural bran for a robust flavor. It meets the Chapter 11 specifications for rye flour, with starch content above 45% and ash content not exceeding 2.5% by weight on a dry basis. This product is classified under tariff item 1102.90.30 as rye flour.