Chapter 11 covers products of the milling industry, including cereal flours, groats, meal, pellets, and starches. Products of this chapter are generally obtained from cereals of Chapter 10 by milling or processing, but note that baked goods are classified in Chapter 19. The key distinction in this chapter lies in the degree of processing: simply milled products are classified in this chapter, while further processed products may be classified in other chapters. Heading 1106 covers flour, groats, and meal of cereals other than those of headings 10.01 to 10.05, as well as flour, groats, and meal of legumes. Specifically, it includes flour obtained by milling legumes (such as peas, chickpeas, lentils, etc.), and flour made from sago pith, plant roots, and tubers. However, it excludes cereal flour (1101-1104) and potato flour (1105). First 2 digits 11: indicates Chapter 11 'Products of the milling industry; malt; starches; inulin; wheat gluten', covering products of the milling industry. Digits 3-4, 06: indicates heading 1106 'Flour, groats, and meal of cereals other than those of headings 10.01 to 10.05', as well as flour, groats, and meal of legumes. Digits 5-6, 10: indicates subheading 1106.10 'Flour, groats, and meal of legumes', referring to flour obtained by milling leguminous plants (such as peas, chickpeas, lentils, cowpeas, etc.), whether or not peeled. This product is legume flour, obtained by milling leguminous plants, and does not fall within the scope of cereals (Chapter 10), so it is classified under 1106 rather than 1101-1104. Meanwhile, legume flour has not been further processed and is not classified in Chapter 19. It differs from 1106.20 (sago pith flour) and 1106.30 (flour of plant roots and tubers) in the source of raw materials.

Product Name: The specific name of the declared goods, which should accurately reflect the product's attributes, such as 'pea flour', 'chickpea flour', etc. Avoid using the generic term 'bean flour'. Raw Materials: Indicate the specific variety of legume used, such as peas, chickpeas, lentils, etc., as well as whether they have been peeled, roasted, or otherwise pre-treated. Processing Method: Describe how the legumes are made into flour, such as 'milling', 'crushing', etc., and state whether sieving has been performed and whether other substances have been added. Fineness: Provide the fineness index of the powder, such as the mesh size through which it passes, to distinguish flour, groats, or meal. Composition Content: State the purity of the legume flour, whether it contains additives, other cereal flours, or impurities, and the percentage of main components. Packaging Specifications: State the packaging form (such as bagged, bulk) and net weight, for statistical and inspection purposes. Use: Briefly describe the product's use, such as food processing, feed, etc., but note that specific uses may affect classification. Product Name: Pea flour; Raw Materials: Peeled peas; Processing Method: Milling, sieving, no other substances added; Fineness: 100 mesh pass rate >= 95%; Composition Content: Pea flour >= 99%, moisture <= 10%; Packaging Specifications: 25 kg/bag, net weight 25 kg; Use: For making vermicelli, pastries, and other foods. Mistakenly classifying legume flour under 1101-1104 as cereal flour, ignoring the difference between legumes and cereals. If legume flour has been roasted, it may be classified under 1901 or 2008; attention must be paid to the degree of processing. Adding other components (such as maltodextrin) may change the classification, and must be declared truthfully.

Core basis for classification: 1. Whether the raw material is a leguminous plant (such as peas, chickpeas, etc.) rather than a cereal (wheat, corn, etc.); 2. The processing method is only milling or crushing, without roasting, puffing, or other deep processing; 3. The product state is flour, groats, or meal, rather than pellets or starch; 4. It does not fall under other specific headings of Chapter 11 (such as 1101-1105). If the above conditions are met, it is classified under 1106.10. 1101 Wheat or meslin flour: The raw material is wheat, whereas the raw material of 1106.10 is legumes. If legume flour is mixed with wheat flour, it should be classified according to the main component. 1102 Other cereal flours: The raw material is cereals such as corn, rice, etc., whereas legumes are not cereals, so they are classified under 1106. 1105 Flour, groats, and meal of potatoes: The raw material is potato, which is a tuber, whereas legume flour is classified under 1106. 1106.20 Sago pith flour: The raw material is sago pith, whereas the raw material of legume flour is leguminous plants. 1901 Malt extract; food preparations: If legume flour is roasted or mixed with other components to make food preparations, it may be classified under 1901. Confirm the raw material is a leguminous plant rather than a cereal. Confirm the processing is only milling or crushing, without deep processing such as roasting. Confirm the product is flour, groats, or meal, not pellets or starch. Confirm no other substances have been added to change the basic characteristics. Confirm it does not fall under the specific headings of 1101-1105.

How are legume flour and cereal flour distinguished in HS codes? Legume flour is classified under 1106.10, and cereal flour is classified under 1101-1104. The key difference lies in the raw material: legumes belong to the leguminous family, such as peas and chickpeas; cereals belong to the grass family, such as wheat and corn. If mixed, classify according to the main component. If legume flour has been roasted, can it still be classified under 1106.10? No. Roasting is a deep processing method that may change the classification. Roasted legume flour is usually classified under 1901 or 2008, depending on the processing method and use. It is recommended to consult customs or professional classifiers. In the declaration elements for legume flour, how should fineness be filled in? Fineness is usually expressed in mesh, such as '100 mesh pass rate >= 95%'. If not indicated, supplementary information may be required. Fineness affects whether it is flour or groats, but both are classified under 1106.10, so it does not affect the code but affects statistics and inspection. Which HS code should mung bean flour be classified under? Mung beans belong to the leguminous family, and their flour should be classified under 1106.10. However, if mung bean flour has been roasted or other components have been added, it may be classified under other codes. How can the import tariff rate for legume flour be checked? Tariff rates may change. It is recommended to check the latest rates through the General Administration of Customs website or the International Trade Single Window. Typically, you need to enter HS code 110610, select the country of origin and trade mode, and the system will display the applicable rate. What is the difference in classification between legume flour and legume starch? Legume flour is classified under 1106.10, while legume starch is classified under 1108 (starches; inulin). The difference lies in processing: flour is milled whole legumes, while starch is extracted carbohydrates. What classification issues should be noted when selling legume flour through cross-border e-commerce? It is necessary to accurately declare the product name, raw materials, processing method, and other elements. If it is small-packaged for retail, it is still classified under 1106.10, but attention must be paid to the importing country's labeling and inspection requirements for food. It is recommended to retain the certificate of origin and composition test reports. How should legume flour mixed with a small amount of wheat flour be classified? According to the General Rules for the Interpretation of the Harmonized System, classification is based on the main component. If the legume component exceeds 50%, it is usually still classified under 1106.10; if wheat flour is the main component, it is classified under 1101. It is recommended to declare the mixing ratio truthfully.