HS Code for Crispbread

Crispbread is classified under HS code 1905.10. This classification is part of Chapter 19, which covers preparations of cereals, flour, starch, or milk, and specifically heading 1905, which includes bread, pastry, cakes, biscuits, and other bakers' wares. Crispbread, often referred to by its Swedish name "knäckebröd," is a dry, brittle bread typically made from rye flour, though other flours may be used. The classification 1905.10 is specific to this product type, characterized by its low moisture content and hard texture. The manufacturing process usually involves a short baking time at high temperatures, resulting in a product that is shelf-stable and crisp. This code applies regardless of whether the crispbread contains additional ingredients such as seeds, nuts, herbs, or spices, and even if it contains cocoa. The essential character of the product as a thin, hard, dry bread is the primary factor for its placement in this subheading. It is distinguished from other crackers or biscuits by its traditional composition and specific texture profile defined in the HS Explanatory Notes.

Products Included

• Traditional rye crispbread
• Wheat-based crispbread
• Gluten-free crispbread variants
• Crispbread topped with sesame or poppy seeds
• Whole grain crispbread sheets

Common Misclassification

Crispbread is frequently misclassified under HS code 1905.90, which is a residual category for "other" bakers' wares like crackers or savory biscuits. However, because 1905.10 is a specific named subheading for crispbread, it takes precedence. It is also sometimes confused with 1905.40 (Rusks and toasted bread), but rusks are typically twice-baked sliced bread, whereas crispbread is baked as a thin, hard sheet.

FAQ

What is the HS code for crispbread?

The HS code for crispbread is 1905.10.

Does crispbread containing seeds change the HS code?

No, crispbread remains under 1905.10 even if it contains seeds, spices, or other minor flavoring ingredients.