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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If baked as crispbread or rusks
Dried, twice-baked rye products classify as rusks or crispbreads outside pure bread.
If imported as rye flour, not baked
Cereal flours of Chapter 11 apply before 'otherwise prepared' processing into heading 1905.
If for industrial or communion wafer-style flatbreads
Specialized thin rye wafers may fall under distinct bakers' wares subheadings.
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Import Tips & Compliance
• Label rye content precisely; blends over certain thresholds may trigger different grain tariffs
• Avoid common pitfall of classifying seeded rye as 'containing nuts'—seeds are not confectionery
• Use commercial invoices specifying 'bread, not for retail as pastry' to prevent subheading shifts
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.
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.