Rye flour
Cereal flours other than of wheat or meslin: > Other: > Rye flour
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 1102.90.27.00
Organic Rye Flour
Finely milled flour from organically grown rye grains, meeting starch and ash content requirements of Chapter 10 for classification under HTS 1102.90.27.00. Used primarily for baking rye bread and artisan pastries.
Stone-Ground Rye Flour
Traditional stone-ground rye flour retaining natural bran for robust flavor, classified under 1102.90.27.00 due to compliant starch >80% and low ash content. Ideal for sourdough rye breads.
Dark Rye Flour
High-extraction dark rye flour from whole rye kernels, qualifying under HTS 1102.90.27.00 with starch content over 80% and ash not exceeding 3%. Perfect for pumpernickel and heavy rye breads.
Light Rye Flour
Sifted light rye flour with lower bran content, strictly meeting HTS 1102.90.27.00 criteria for rye flour via starch and ash parameters. Commonly used in delicate Scandinavian pastries.
Graham Rye Flour
100% whole grain graham-style rye flour milled to flour fineness, classified in 1102.90.27.00 for compliant dry product composition. Provides nutrition for hearty whole grain baking.