Chapter 11 covers products of the milling industry, including cereal flours, starch, inulin, gluten, and malt. Products of this chapter are generally made from cereals by milling, processing, or germination, and are important raw materials for food, brewing, and industry. HS codes 1101 to 1109 are subdivided by raw material and processing method, with 1107 specifically covering malt, whether or not roasted. Heading 1107 includes all malt, i.e., products made from cereals (mainly barley, wheat, rye, etc.) by steeping, germination, and drying. Malt is divided into unroasted (1107.10) and roasted (1107.20). Unroasted malt retains enzyme activity and is mainly used for brewing beer and whisky, as well as food processing and industrial fermentation. The first 2 digits 11 represent Chapter 11 (products of the milling industry). Digits 3-4, 07, represent heading 1107 (malt). Digits 5-6, 10, represent subheading 1107.10, i.e., unroasted malt. Code 110710 fully indicates unroasted malt. The 5th digit 1 indicates unroasted, and the 6th digit 0 is the subheading subdivision. This code is not further subdivided by cereal type; all unroasted malt is classified under this code. This product is unroasted malt, which has not undergone roasting and retains enzyme activity after germination. It differs from roasted malt (1107.20), which is roasted to change color and flavor. It also differs from cereal fine flour (other headings in Chapter 11) because malt has undergone germination treatment, changing the characteristics of the cereal. Therefore, it is classified under 1107.10.
Chapter
Chapter 11 covers products of the milling industry, including cereal flours, starch, inulin, gluten, and malt. Products of this chapter are generally made from cereals by milling, processing, or germination, and are important raw materials for food, brewing, and industry. HS codes 1101 to 1109 are subdivided by raw material and processing method, with 1107 specifically covering malt, whether or not roasted.
Heading
Heading 1107 includes all malt, i.e., products made from cereals (mainly barley, wheat, rye, etc.) by steeping, germination, and drying. Malt is divided into unroasted (1107.10) and roasted (1107.20). Unroasted malt retains enzyme activity and is mainly used for brewing beer and whisky, as well as food processing and industrial fermentation.
Digit Breakdown
The first 2 digits 11 represent Chapter 11 (products of the milling industry). Digits 3-4, 07, represent heading 1107 (malt). Digits 5-6, 10, represent subheading 1107.10, i.e., unroasted malt. Code 110710 fully indicates unroasted malt. The 5th digit 1 indicates unroasted, and the 6th digit 0 is the subheading subdivision. This code is not further subdivided by cereal type; all unroasted malt is classified under this code.
Classification Basis
This product is unroasted malt, which has not undergone roasting and retains enzyme activity after germination. It differs from roasted malt (1107.20), which is roasted to change color and flavor. It also differs from cereal fine flour (other headings in Chapter 11) because malt has undergone germination treatment, changing the characteristics of the cereal. Therefore, it is classified under 1107.10.
📝 Declaration Elements
Product name: The specific name of the declared commodity, such as "unroasted barley malt". Raw material: The type of cereal used to produce the malt, such as barley, wheat, rye. Processing method: Indicate whether it has been roasted, such as "unroasted" or "only germinated and dried". State: The physical state of the malt, such as whole grain, crushed, or powdered. Use: Main uses, such as brewing beer, whisky, or food processing. Brand: Manufacturer or brand name; if no brand, enter "none". Packaging specifications: Packaging method and specifications, such as bagged or bulk, and weight per package. Composition content: Main components and content, such as moisture, protein, starch. Product name: unroasted barley malt; Raw material: barley; Processing method: dried after steeping and germination, unroasted; State: whole grain; Use: for beer brewing; Brand: ABC; Packaging specifications: 50 kg/bag, 1000 bags total; Composition content: moisture ≤5%, protein 10-12%, starch 60-65%. Failure to indicate "unroasted", leading to confusion with roasted malt. Malt flour is incorrectly declared as unroasted malt, when it should actually be classified under 1103 or 1104. Use declaration is not specific, affecting customs classification judgment.
Product name
The specific name of the declared commodity, such as "unroasted barley malt".
⚠️ Writing only "malt" without indicating whether it is roasted.
Raw material
The type of cereal used to produce the malt, such as barley, wheat, rye.
⚠️ Incorrectly declaring it as "malt flour" or failing to indicate the cereal.
Processing method
Indicate whether it has been roasted, such as "unroasted" or "only germinated and dried".
⚠️ Mistakenly declaring unroasted as roasted.
State
The physical state of the malt, such as whole grain, crushed, or powdered.
⚠️ Incorrectly classifying malt flour under 1103 or 1104.
Use
Main uses, such as brewing beer, whisky, or food processing.
⚠️ Use description is too general, such as "industrial use".
Brand
Manufacturer or brand name; if no brand, enter "none".
⚠️ Confusing brand with manufacturer.
Packaging specifications
Packaging method and specifications, such as bagged or bulk, and weight per package.
⚠️ Omitting net weight or packaging unit.
Composition content
Main components and content, such as moisture, protein, starch.
⚠️ Failing to provide key component indicators.
Example： Product name: unroasted barley malt; Raw material: barley; Processing method: dried after steeping and germination, unroasted; State: whole grain; Use: for beer brewing; Brand: ABC; Packaging specifications: 50 kg/bag, 1000 bags total; Composition content: moisture ≤5%, protein 10-12%, starch 60-65%.
Common Mistakes：
Failure to indicate "unroasted", leading to confusion with roasted malt.
Malt flour is incorrectly declared as unroasted malt, when it should actually be classified under 1103 or 1104.
Use declaration is not specific, affecting customs classification judgment.
🎯 Classification Logic
Core basis for classification: whether the product is malt, i.e., a product made from germinated cereals; and whether it has been roasted. Unroasted malt retains enzyme activity and is classified under 1107.10; roasted malt is classified under 1107.20. If malt is further processed into flour, it may be classified under 1103 (cereal fine flour) or 1104 (worked cereals). In addition, attention must be paid to distinguishing it from hops, cereal fine flour, etc. 110720 Roasted malt: Roasted malt has undergone roasting, has a darker color and reduced enzyme activity, and is classified under 1107.20. Unroasted malt retains enzyme activity and is classified under 1107.10. 110311 Wheat fine flour: Wheat fine flour is milled cereal that has not germinated and is classified under 1103.11. Although malt may be milled, if it is unroasted and in whole or coarse grain form, it remains under 1107.10. 110419 Worked barley: Worked barley, such as hulled, sliced, or crushed, but not germinated, is classified under 1104.19. Malt has undergone germination, changing its nature, and is classified under 1107. 110610 Legume fine flour: Legume fine flour is made by milling legumes and is classified under 1106.10. Malt is made from germinated cereals, with different raw materials and processes. Is it confirmed that the product is malt (germinated cereal)? Has it been roasted? If unroasted, classify under 1107.10. Is it whole grain or only crushed? If ground into fine flour, it may be classified under 1103/1104. Is the raw material a cereal? Legume malt is not classified under this code. Does the use affect classification? Malt for brewing is generally classified here.
Basis
Core basis for classification: whether the product is malt, i.e., a product made from germinated cereals; and whether it has been roasted. Unroasted malt retains enzyme activity and is classified under 1107.10; roasted malt is classified under 1107.20. If malt is further processed into flour, it may be classified under 1103 (cereal fine flour) or 1104 (worked cereals). In addition, attention must be paid to distinguishing it from hops, cereal fine flour, etc.
Confused Codes：
110720 - Roasted malt
Roasted malt has undergone roasting, has a darker color and reduced enzyme activity, and is classified under 1107.20. Unroasted malt retains enzyme activity and is classified under 1107.10.
110311 - Wheat fine flour
Wheat fine flour is milled cereal that has not germinated and is classified under 1103.11. Although malt may be milled, if it is unroasted and in whole or coarse grain form, it remains under 1107.10.
110419 - Worked barley
Worked barley, such as hulled, sliced, or crushed, but not germinated, is classified under 1104.19. Malt has undergone germination, changing its nature, and is classified under 1107.
110610 - Legume fine flour
Legume fine flour is made by milling legumes and is classified under 1106.10. Malt is made from germinated cereals, with different raw materials and processes.
Self-Check：
✓ Is it confirmed that the product is malt (germinated cereal)?
✓ Has it been roasted? If unroasted, classify under 1107.10.
✓ Is it whole grain or only crushed? If ground into fine flour, it may be classified under 1103/1104.
✓ Is the raw material a cereal? Legume malt is not classified under this code.
✓ Does the use affect classification? Malt for brewing is generally classified here.
❓ FAQ
How can it be determined whether malt is roasted? Roasting means the malt has undergone heating and roasting, making the color darker, producing flavor, and reducing enzyme activity. Unroasted malt is only germinated and dried, has a light color, and high enzyme activity. The processing technique can be checked or enzyme activity tested. What is the difference in HS codes between unroasted malt and roasted malt? Unroasted malt is classified under 1107.10, and roasted malt under 1107.20. The two have different processing techniques and uses: unroasted is mostly used for brewing, while roasted is mostly used for food seasoning. Which code should malt flour be classified under? If malt is ground and unroasted, it is usually still classified under 1107.10? However, if ground into fine flour, it may be classified as cereal fine flour under 1103 or 1104. This must be determined based on the degree of processing and customs classification rules. What elements are required to declare unroasted malt? Product name, raw material, processing method (unroasted), state, use, brand, packaging specifications, composition content, etc. are required. Ensure the processing method is clearly stated as unroasted to avoid confusion with roasted malt. How can the tariff rate for unroasted malt be checked? Tariff rates vary by country, trade agreement, and origin. The importing country's customs tariff can be checked, or the HS code can be used to search official databases. It is advisable to consult a customs broker or customs authority. What should be noted when selling unroasted malt through cross-border e-commerce? It is necessary to ensure the product complies with the importing country's food regulations and to accurately fill in the HS code and declaration elements. Small retail packaging may involve different regulatory conditions, such as quarantine requirements. Are unroasted malt and hops the same type of commodity? No. Hops are classified under Chapter 12 (1210) and are another raw material for beer brewing. Unroasted malt is classified under 1107.10, and the two are different in HS classification. How should malt be classified if it has been partially roasted? Partially roasted still falls within the scope of roasted and is classified under 1107.20. Classification is based on whether the roasting process has been carried out, not on the degree of roasting.
Q: How can it be determined whether malt is roasted?
A: Roasting means the malt has undergone heating and roasting, making the color darker, producing flavor, and reducing enzyme activity. Unroasted malt is only germinated and dried, has a light color, and high enzyme activity. The processing technique can be checked or enzyme activity tested.
Q: What is the difference in HS codes between unroasted malt and roasted malt?
A: Unroasted malt is classified under 1107.10, and roasted malt under 1107.20. The two have different processing techniques and uses: unroasted is mostly used for brewing, while roasted is mostly used for food seasoning.
Q: Which code should malt flour be classified under?
A: If malt is ground and unroasted, it is usually still classified under 1107.10? However, if ground into fine flour, it may be classified as cereal fine flour under 1103 or 1104. This must be determined based on the degree of processing and customs classification rules.
Q: What elements are required to declare unroasted malt?
A: Product name, raw material, processing method (unroasted), state, use, brand, packaging specifications, composition content, etc. are required. Ensure the processing method is clearly stated as unroasted to avoid confusion with roasted malt.
Q: How can the tariff rate for unroasted malt be checked?
A: Tariff rates vary by country, trade agreement, and origin. The importing country's customs tariff can be checked, or the HS code can be used to search official databases. It is advisable to consult a customs broker or customs authority.
Q: What should be noted when selling unroasted malt through cross-border e-commerce?
A: It is necessary to ensure the product complies with the importing country's food regulations and to accurately fill in the HS code and declaration elements. Small retail packaging may involve different regulatory conditions, such as quarantine requirements.
Q: Are unroasted malt and hops the same type of commodity?
A: No. Hops are classified under Chapter 12 (1210) and are another raw material for beer brewing. Unroasted malt is classified under 1107.10, and the two are different in HS classification.
Q: How should malt be classified if it has been partially roasted?
A: Partially roasted still falls within the scope of roasted and is classified under 1107.20. Classification is based on whether the roasting process has been carried out, not on the degree of roasting.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.