Bread
Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty capsules of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products: > Other: > Bread, pastry, cakes, biscuits and similar baked products, and puddings, whether or not containing chocolate, fruit, nuts or confectionery > Other: > Bread
Duty Rate (from China)
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Articles the product of any country, as provided for in subdivision (aa)(iii) of U.S. note 2 to this subchapter
Products classified under HTS 1905.90.10.70
Sliced White Sandwich Bread
Pre-sliced white bread made from wheat flour, water, yeast, and salt, baked into rectangular loaves then sliced for convenience. It falls under HTS 1905.90.10.70 as bread, a basic baker's ware not containing cocoa, fruit, nuts, or confectionery. This classification applies to imported finished bread products beyond simple flour processing per Chapter 19 notes.
Whole Wheat Artisan Loaf
A rustic loaf baked from whole wheat flour, featuring a crusty exterior and dense crumb without added fruits or chocolate. Classified under HTS 1905.90.10.70 as bread, processed beyond Chapter 11 flours into a finished baker's ware. It exemplifies 'bread' in the tariff hierarchy for unsweetened, plain baked goods.
Rye Bread Loaf
Dense loaf primarily from rye flour, baked with minimal sweeteners, offering a tangy flavor typical of European styles. It is bread under HTS 1905.90.10.70, a finished product from Chapter 11 cereal flours, excluding those with cocoa or confectionery. This covers unsweetened bakers' wares imported whole.
Ciabatta Bread
Italian slipper-shaped loaf with high hydration dough, irregular holes, and chewy texture from wheat flour. It is bread per HTS 1905.90.10.70, finished beyond Chapter 11 meals, unsweetened and free of chocolate or fruit. Suited for gourmet import channels.
Sourdough Boule
Round, fermented loaf with tangy flavor from natural levain, baked from wheat or rye flours. Falls under HTS 1905.90.10.70 as bread, processed 'otherwise prepared' from Chapter 11 flours without cocoa or confectionery. Popular for craft bakery imports.
Focaccia Flatbread
Dimpled flatbread from wheat flour, lightly oiled and herb-seasoned, baked flat without pockets. It is bread under HTS 1905.90.10.70 as a simple bakers' ware, distinct from pizza or pastries lacking cheese/toppings. Fits 'bread' for imported Mediterranean styles.
Lavash Bread Sheets
Thin, soft sheets of wheat flour bread, rolled and baked for wraps, unleavened style. HTS 1905.90.10.70 bread as finished thin bakers' ware from Chapter 11 flour, no cocoa or nuts. Common in bulk imports for food service.
Naan Bread
Tandoor-style flatbread from wheat flour, yogurt-leavened with soft texture and char marks. Bread under HTS 1905.90.10.70, prepared beyond Chapter 11 meals, plain without garlic butter classified as confectionery. For ethnic market imports.
Challah Bread Loaf
Braided egg-enriched loaf for traditional use, baked from wheat flour with mild sweetness. Fits HTS 1905.90.10.70 as bread if sugar minimal, beyond Chapter 11 flour, no cocoa. Ritual plain bread for specialty imports.
Soda Bread Loaf
Quick bread from wheat flour, buttermilk, and baking soda, dense Irish style without yeast. HTS 1905.90.10.70 bread as leavened ware from Chapter 11 flour/meal. Covers non-yeast imports.
Baguette French Bread
Long, slender loaf with crisp crust and airy interior, made from refined wheat flour and baked traditionally. Falls under HTS 1905.90.10.70 as bread, distinct from pastries due to lack of enrichments or fillings per Chapter 19 definitions. Ideal for importers of classic European bakers' wares.
Pita Bread Rounds
Flat, pocket-forming rounds baked from wheat flour, unleavened or lightly leavened for Middle Eastern cuisine. Classified as bread under HTS 1905.90.10.70, a simple baked ware beyond Chapter 11 groats or flours, without cocoa or nuts. Covers imported flatbreads for retail.
Multigrain Bread Loaf
Loaf blending wheat with oats, barley, and seeds, baked plainly without sweeteners or fillings. Classified as bread in HTS 1905.90.10.70, using mixed Chapter 11 cereal flours prepared beyond basic form. Excludes cocoa per Chapter 19 heading 1904 note.
Brioche Loaf
Enriched bread loaf with butter, eggs, and milk for soft, golden crumb, baked leavened. Borderline bread under HTS 1905.90.10.70 if unsweetened and plain, beyond Chapter 11 flour processing without cocoa. Challenges pastry distinctions for imports.
Cornbread Loaf
Southern-style loaf from cornmeal and wheat flour blend, baked moist without sweeteners. Bread under HTS 1905.90.10.70 using Chapter 11 corn meal prepared further, plain variety. For U.S. market imports.