HS Code for Baker's yeast

Baker's yeast is classified under HS code 2102.10, which is designated for active yeasts. This classification is based on the biological state of the yeast at the time of import. Heading 2102 covers yeasts (active or inactive) and other single-cell micro-organisms. Baker's yeast, typically Saccharomyces cerevisiae, is used in the food industry for fermentation. To be classified under 2102.10, the yeast must be "active," meaning it is capable of inducing fermentation in a sugar-containing medium. This includes various physical forms such as liquid yeast, compressed yeast (cream yeast), and active dry yeast. The classification is straightforward under GRI 1, as the subheading specifically names active yeasts. This distinguishes it from chemical leavening agents or dead yeasts used for nutritional purposes.

Products Included

• Active dry yeast (ADY)
• Instant yeast
• Compressed fresh baker's yeast
• Liquid cream yeast
• Active sourdough starter cultures

Common Misclassification

The most frequent misclassification occurs with HS code 2102.20, which is for inactive yeasts. Inactive yeast is often used as a nutritional supplement or flavoring agent and cannot be used for leavening. Another common error is HS code 2102.30, which covers prepared baking powders. Baking powders are chemical leaveners (usually a mix of bicarbonate and an acid) and do not contain living organisms like yeast. Importers must ensure the product's biological activity is documented to justify 2102.10.

FAQ

What is the HS code for Baker's yeast?

The HS code for active baker's yeast is 2102.10, covering all forms of yeast capable of fermentation.

Is nutritional yeast classified under the same code?

No, nutritional yeast is typically inactive and is classified under HS code 2102.20. Only yeast used for leavening that is still biologically active belongs in 2102.10.