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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If coarse-ground for porridge, ≥95% through 1.25mm
Rye groats/meal meeting fragmentation sieve specs go to 1103.
If high ash content from full bran inclusion
Excess ash disqualifies from Chapter 10, classifying as sharps/ bran for feed.
If corn (maize) flour instead
Different cereals have unique subheadings with specific starch/ash limits.
Not sure which classification is right?
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Import Tips & Compliance
• Maintain separation from wheat flours during storage/shipping to prevent contamination claims
• Include country-of-origin certificates; EU rye flours often qualify for preferential tariffs
• Watch for FDA import alerts on pesticide residues common in Eastern European rye
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.
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.