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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If sold as a set with butter or jam
Bread kits for retail may classify as prepared sets under other bakers' wares.
If rusks or toasted twice-baked
Partially dehydrated baguette slices become rusks in subheading 1905.40.
If mistakenly seen as dried fruit bread
Pure bread excludes fruit; added dried fruits shift to fruit-containing subheadings.
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Import Tips & Compliance
• Provide baking temperature/process proofs to distinguish from biscuit-like products
• Check for EU origin benefits under trade agreements reducing bread duties
Related Products 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.