Fortified Wheat-Soy Flour for Baking
Wheat flour blended with full-fat soy flour and vitamins for commercial baking in low-resource areas, typically 75% wheat and 25% soy. Falls under HTS 1901.90.91.85 as a prepared wheat-flour-soya blend not elsewhere specified. Ideal for producing high-protein breads and mixes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If mixes for bakery use with added yeast/leavening
Bakery mixes with leavening agents classify under 1901.20, separate from plain wheat-soya flour blends.
If soy component is dried soybeans rather than soy flour
Use of whole dried beans shifts to Chapter 7 preparations, not flour-based Chapter 19 blends.
If high soya flour content over 50%
Soy flour dominant products fall under leguminous vegetable flours in 1106, outside wheat blend provisions.
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Import Tips & Compliance
• Include fortification declaration (e.g
• iron, vitamins) but ensure no dairy exceeds limits to stay in 1901.90.91
• Use ISPM-15 compliant pallets for bulk shipments to prevent wood pest rejections
• Avoid common pitfall of incomplete commercial invoices lacking blend percentages
Related Products under HTS 1901.90.91.85
Wheat-Soy Protein Fortified Flour Blend
A nutritional blend of wheat flour and defatted soy flour designed for fortification programs, containing approximately 80% wheat flour and 20% soy flour. It falls under HTS 1901.90.91.85 as a wheat-flour-soya blend, a food preparation of flour not containing cocoa and not elsewhere specified. This blend is commonly used in emergency food aid to provide high-protein staples in developing regions.
USAID Wheat-Soy Blend (WSB) #2
Standardized USAID Wheat-Soy Blend #2, consisting of 80% wheat flour, 17% soy flour, and minor vitamins/minerals for child feeding programs. Classified under HTS 1901.90.91.85 as a specific wheat-flour-soya blend food preparation beyond simple flour milling. It's processed for nutritional enhancement and distributed in humanitarian aid.
Corn-Soy-Wheat Blend with Added Soy (CSW)
A multi-grain blend featuring wheat flour, corn meal, and soy flour primarily for supplementary feeding, but dominated by wheat-soya components. It qualifies under HTS 1901.90.91.85 due to its wheat-flour-soya blend nature, processed beyond Chapter 11 flours. Used in school lunch programs for protein enhancement.
Blenderized Wheat-Soy Maternal Supplement
Blenderized blend of wheat flour, soy grits, and minor oil for pregnant/lactating women nutrition, standardized at 82% wheat-soya base. Classified in HTS 1901.90.91.85 as a wheat-flour-soya food preparation for targeted supplementation. Distributed via health programs globally.