HS Code for Cake mix

Cake mixes are classified under HS code 1901.20. This heading covers food preparations of flour, groats, meal, starch, or malt extract, specifically those intended for the preparation of bakers' wares like cakes, biscuits, and pastries. The classification is based on the fact that these are multi-ingredient preparations rather than simple flours. They typically contain flour mixed with sugar, leavening agents (like baking powder), flavorings, and sometimes fats or milk solids. The General Rules of Interpretation (GRI) dictate that such composite goods be classified according to their specific preparation purpose. Heading 1901 is a broad category for preparations of cereals, and subheading 1901.20 is the specific destination for mixes and doughs. This includes both retail-ready boxes and bulk industrial mixes. The key factor is that the mix must require further processing, such as the addition of liquid or baking, to become a finished food product. If the product is already baked, it would move to heading 1905. Furthermore, the Explanatory Notes to heading 1901 state that these mixes may contain cocoa, but if they contain more than 40% by weight of cocoa (calculated on a totally defatted basis), they are generally classified under heading 1806. For most standard cake mixes, the cocoa content remains below this threshold, keeping them in 1901.20. This code is also used for doughs that are frozen or chilled, provided they are intended for the production of bakers' wares. The classification ensures that processed food preparations are distinguished from raw agricultural commodities found in earlier chapters.

Products Included

• Sponge cake mix
• Chocolate cake mix
• Pancake and waffle mixes
• Muffin mixes
• Doughnut mixes
• Gluten-free cake mixes based on rice or corn flour
• Bread mixes containing yeast
• Frozen cookie dough

Common Misclassification

1101.00 (Pure wheat flour) is a common error when the mix is primarily flour; however, the addition of any leavening agent or sugar necessitates a move to 1901. 2106.90 (Miscellaneous food preparations) is also used incorrectly for specialized mixes that don't fit the standard cereal-based definition, but 1901.20 is more specific for bakers' wares. 1806.90 is used if the cocoa content exceeds the 40% threshold.

FAQ

What is the HS code for Cake mix?

The standard HS code for cake mixes and doughs used for bakers' wares is 1901.20.

Does this code include gluten-free cake mixes?

Yes, as long as they are preparations of flour or starch intended for baking, they are classified under 1901.20 regardless of whether the flour is derived from wheat, rice, or corn.