Roasted Barley Malt
Roasted barley malt is produced by kilning malted barley to develop rich, toasted flavors essential for brewing. It falls under HTS 1107.20.00.00 as roasted malt, distinct from unroasted malt in 1107.10 and not qualifying as a coffee substitute under chapter exclusions.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not roasted, just kilned lightly
Unroasted malt, whether or not hulled, falls under 1107.10 regardless of roast level.
If fails starch/ash content tests for barley
Bran, sharps, and other milling residues not meeting Chapter 11 criteria go to 2302.
If roasted and put up as coffee substitute
Roasted malt prepared specifically as coffee substitutes is excluded to heading 0901.
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Import Tips & Compliance
• Verify roasting process documentation to distinguish from unroasted malt (1107.10)
• Ensure product meets Chapter 11 milling criteria (starch >80%, ash ≤3% for barley) to avoid 2302
• Provide brewing end-use certificates if questioned on coffee substitute exclusion
Related Products under HTS 1107.20.00.00
Roasted Wheat Malt
Roasted wheat malt undergoes controlled roasting to impart caramel and nutty notes, used in specialty beers and breads. Classified in HTS 1107.20.00.00 for its roasted character, meeting wheat's Chapter 11 starch (>80%) and ash (≤2.5%) thresholds.
Roasted Pale Malt
Roasted pale malt, typically from barley, is lightly roasted for base malts in pale ales, providing fermentable sugars. It qualifies under HTS 1107.20.00.00 as roasted malt, with starch content exceeding 80% and low ash per barley chapter specs.
Roasted Black Malt
Roasted black malt, intensely kilned barley malt, delivers dark color and roasted coffee-like flavors for stouts. HTS 1107.20.00.00 covers this roasted malt, excluding it from unroasted or prepared substitute categories.
Roasted Rye Malt
Roasted rye malt adds spicy, bread-like notes to rye beers and whiskeys, produced by roasting germinated rye. It fits HTS 1107.20.00.00 for roasted malt, with rye-specific starch (>80%) and ash (≤2.5%) compliance.
Roasted Chocolate Malt
Roasted chocolate malt from barley mimics cocoa flavors for porters, roasted to high temperatures. Classified under HTS 1107.20.00.00 as roasted malt, meeting barley milling parameters.
Roasted Oat Malt
Roasted oat malt provides smooth, nutty body in oatmeal stouts, roasted after germination. HTS 1107.20.00.00 applies, with oat ash limit ≤5% and starch >80%.