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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| π¨π³China | 9% | +37.5% | 46.5% |
| π²π½Mexico | 9% | +10.0% | 19% |
| π¨π¦Canada | 9% | +10.0% | 19% |
| π©πͺGermany | Free | +10.0% | 10% |
| π―π΅Japan | Free | +12.5% | 12.5% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If rolled oat flakes or whole germ
Oat germ, flakes, or rolled always classify in 1104 regardless of starch/ash.
If coarse oat groats
Less fragmented oats (not fine flour sieve passage) remain 1103 groats/meal.
If prepped rolled oats with sweeteners
Toasted/sweetened oat preparations like instant oatmeal move to Chapter 19.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code β and can price the duty on it in the same conversation.
Import Tips & Compliance
β’ Oat products frequently examined; provide proof not 'germ' (whole/rolled stays 1104) and meets flour sieve standards
β’ Certify low ash (<5%) and high starch; oat beta-glucan can affect polarimetric readings
β’ Label 'gluten-free' only if tested; FDA requires validation for health claims
Related Products under HTS 1102.90.60.00
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.
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%.
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 500ΞΌm sieve and ash <2%.