Rye Flour
Dark flour from rye berries used in pumpernickel and sourdough breads with robust flavor. Classified HTS 1102.90.60.00 as non-wheat flour meeting wheat/rye starch (80%+) and ash (2.5%) limits.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If rye-wheat meslin blend
Flour mixtures of wheat/rye (meslin) classified in 1101, not pure rye.
If high-ash rye middlings
Rye milling byproducts exceeding 2.5% ash fall to 2302 as pollard/meal.
If coarse rye semolina
Rye granules over flour fineness classified as 1105 flours of legumes? Wait, no—1105 corn semolina actually; rye semolina 1103.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Rye ash limit tightest at 2.5%; provide deducted mineral analysis to prevent 2302 downgrade
• Distinguish light vs. dark rye; both qualify if pure flour, not blended (blends may be 1101)
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%.
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.