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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing over 50% milk solids by weight
Blends with significant dairy components shift to dairy-based food preparations under 1901.90.43, per statistical notes on milk solids content.
If soya content below 10% and marketed as primarily wheat flour
Low soya blends may classify as wheat or meslin flour under Chapter 11 rather than prepared food blends of Chapter 19.
If not specifically a wheat-soya blend but another grain-soy mix
Other grain-soy combinations fall under the broader 'other' subcategory, while 1901.90.91.85 is reserved for wheat-specific soya blends.
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
• Verify exact wheat-to-soya ratio via lab analysis to confirm classification under 1901.90.91.85 and avoid misclassification as straight wheat flour (1101)
• Include certificate of analysis showing no cocoa content and milk solids below thresholds for dairy preparations
• Label as 'wheat-flour-soya blend' with nutritional breakdown to meet FDA import documentation requirements
Related Products under HTS 1901.90.91.85
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.
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.
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.