Corn Flour
Finely milled flour derived from dried corn kernels, used primarily for baking cornbread, tortillas, and thickening sauces. It falls under HTS 1102.90.60.00 as cereal flour other than wheat or meslin, meeting starch and ash content requirements for Chapter 11 classification.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If starch content exceeds flour fragmentation standards
Highly refined corn starch products are classified separately in heading 1108 as starches, not flours.
If ash content exceeds chapter limits or fails sieve test
Products not meeting Chapter 11 starch/ash thresholds fall to 2302 as bran or other residues.
If blended with other ingredients for direct consumption
Prepared flours with additives for baking mixes move to Chapter 19, excluding pure cereal flours.
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Import Tips & Compliance
• Verify starch content exceeds 80% and ash under 3% per chapter notes using modified Ewers method to avoid reclassification to 2302
• Provide mill test certificates documenting sieve passage (95% through 2mm for corn) and dry product weight compliance
• Label clearly as 'corn flour' to distinguish from corn starch (1108) and avoid FDA scrutiny on mislabeling
Related Products under HTS 1102.90.60.00
Rice Flour
Powdered flour milled from white rice grains, gluten-free and ideal for Asian baking, thickening, and gluten-free products. Classified in HTS 1102.90.60.00 as non-wheat cereal flour with appropriate starch (>80%) and low ash (<1.6%) content.
Barley Flour
Fine flour from hulled barley grains, used in flatbreads, pancakes, and brewing adjuncts with nutty flavor. HTS 1102.90.60.00 applies to barley flour meeting Chapter 11 criteria: starch >80%, ash <3%.
Oat Flour
Rolled and milled oat groats into fine flour for gluten-free baking, cookies, and coatings. Falls under 1102.90.60.00 for oat flour with starch >80% and ash <5% per chapter table.
Buckwheat Flour
Gluten-free flour from buckwheat groats, essential for soba noodles, pancakes, and blinis. HTS 1102.90.60.00 covers buckwheat flour with starch >80% and ash <4% per chapter specifications.
Millet Flour
Fine flour from proso millet grains, used in Indian flatbreads (roti) and gluten-free blends. Included in HTS 1102.90.60.00 as 'other' cereal flour meeting general Chapter 11 milling criteria.
Sorghum Flour
White or red sorghum grain flour for gluten-free baking and African porridges. HTS 1102.90.60.00 for sorghum flour with starch >90% through 500μm sieve and ash <2%.