HS Code for Baking paper

Baking paper, commonly known as vegetable parchment, is classified under HS code 4806.10. This classification is based on the specific manufacturing process where unsized paper is passed through a sulfuric acid bath. This chemical treatment gelatinizes the cellulose fibers, closing the pores of the paper and making it highly resistant to grease, water, and heat. Under the Harmonized System, Chapter 48 covers paper and paperboard, and heading 4806 specifically addresses parchment and greaseproof papers. Because baking paper is essentially vegetable parchment in rolls or sheets, it fits the primary description of 4806.10. The classification remains consistent regardless of whether the paper is used for industrial food processing or home baking, provided the material has undergone the parchmentization process.

Products Included

• Vegetable parchment rolls
• Pre-cut parchment baking sheets
• Silicone-coated vegetable parchment
• Non-stick baking parchment
• Professional grade parchment for pastry

Common Misclassification

Baking paper is often confused with greaseproof paper, which is classified under HS code 4806.20. While they look similar, greaseproof paper is made through intensive mechanical beating of the pulp rather than chemical acid treatment. Another common error is classifying silicone-coated non-parchment paper under 4811.59 (coated paper). If the base paper is not true vegetable parchment, it cannot stay in 4806.10. Wax paper is also distinct and falls under 4811.41.

FAQ

What is the HS code for baking paper?

The primary HS code for baking paper (vegetable parchment) is 4806.10. This applies to both rolls and sheets.

What is the difference between 4806.10 and 4806.20?

4806.10 is for vegetable parchment (chemically treated), while 4806.20 is for greaseproof paper (mechanically treated). Baking paper is almost always the former.