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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If extruded or formed like cereal bars
Multigrain shapes beyond oven-baking may hit prepared cereals.
If cakes or biscuits with grains
Leavened grain products sweetened become biscuits.
If herbal seed mixes dominate
Non-cereal seeds shift from Chapter 11 cereal basis.
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Import Tips & Compliance
• List all grains quantitatively; seeds must not exceed 'nuts' thresholds
• Provide nutritional breakdowns to support plain bread status
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.