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Ciabatta Bread Mix

Italian-style bread mix featuring flour, malt extract, and enzymes for rustic ciabatta loaves with open crumb. Classified in HTS 1901.20.70.00 for mixes of flour and malt extract intended for bakers' wares per chapter notes.

Import Duty Rates by Country of Origin

Origin Country	MFN Rate	Ch.99 Surcharges	Total Effective Rate
🇨🇳China	8.5%	+20.0%	28.5%
🇲🇽Mexico	8.5%	+10.0%	18.5%
🇨🇦Canada	8.5%	+60.0%	68.5%
🇩🇪Germany	Free	+10.0%	10%
🇯🇵Japan	Free	+12.5%	12.5%

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

1102.90.30.00Higher: 50.3% vs 28.5%

If primarily rye or corn meal without malt processing

Cereal meals of chapter 11 like rye flour are separate from prepared malt extract mixes in 1901.

1902.11.40.00Lower: 26.4% vs 28.5%

If uncooked pasta dough form

Pasta uncooked preparations fall under heading 1902, distinct from general bakers' ware mixes.

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.

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Import Tips & Compliance

• Ensure packaging states 'for bakery use' to support 1905 ware preparation claim

• Document malt extract sourcing to verify no prohibited contaminants

Related Products under HTS 1901.20.70.00

Bagel Flour Dough Mix

Specialty mix with high-gluten flour, malt extract, and barley for authentic New York-style bagels. HTS 1901.20.70.00 applies to this food preparation of flour, groats, and malt for heading 1905 wares, cocoa-free.

Focaccia Dough Mix

Herb-infused flour, starch, and malt extract mix for soft focaccia bread. HTS 1901.20.70.00 covers this as other mixes for bakers' wares, aligned with chapter 19 U.S. note 1.

Rye Bread Flour Mix

Blend of rye flour, wheat flour, and malt extract for hearty rye breads. Fits HTS 1901.20.70.00 for food preparations of flour and malt for 1905 bakers' wares.

Brioche Dough Mix

Rich flour, starch, malt, and butter-flavored mix for brioche buns. HTS 1901.20.70.00 for cocoa-free baking doughs per U.S. note 1.

Pretzel Dough Mix

Flour, malt extract, and alkali blend for soft pretzels. Under 1901.20.70.00 as bakers' mix.

English Muffin Mix

Flour, meal, and malt for English muffins. HTS 1901.20.70.00 applies.