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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If communion or unleavened wafer-style
Thin, ritual flatbreads like matzo classify separately from pocket pita bread.
If extruded pasta-like rather than baked
Uncooked or steamed wheat preparations fall under pasta headings.
If for bulk starch mixes, not finished pita
Starches and flours remain in Chapter 11 until baked into 1905 products.
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Import Tips & Compliance
• Confirm moisture content to avoid crispbread confusion; pita is soft bread
• Include production records showing no confectionery processing per Chapter 19 note on 'otherwise prepared'
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.