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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If from buckwheat
Buckwheat flour has separate 1105 heading outside wheat/other cereals.
If preparations for infant use
Cereal flours prepared for infant feeding explicitly excluded to Chapter 19.
If oat flour with different ash limit
Oats require ≤5% ash vs rye's 3%, affecting classification boundaries.
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Import Tips & Compliance
• Document whole grain content ≥51% for health claims without triggering prepared food classification
• Use sift tests if challenged on flour vs meal; must not meet 1103 sieve criteria
• Consider quota implications if from Canada under USMCA flour provisions
Related Products 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.