HS Code for Pale malt

Pale malt is classified under HS code 1107.10. Chapter 11 of the Harmonized System covers products of the milling industry, malt, starches, inulin, and wheat gluten. Heading 1107 is dedicated specifically to malt, whether or not it has been roasted. The sub-heading 1107.10 is reserved for malt that is not roasted. Pale malt, which is a staple in the brewing industry, is produced by drying germinated cereal grains (usually barley) at low temperatures. Because the temperature is kept low, the malt remains light in color and retains active enzymes, which distinguishes it from roasted malts. The classification is straightforward based on the physical state of the grain: it has been malted (germinated and dried) but has not undergone the high-heat roasting process that would darken it and categorize it under 1107.20. This code is essential for brewers and maltsters to distinguish between base malts (like pale or pilsner malt) and specialty roasted malts used for color and flavor.

Products Included

• Pale ale malt
• Pilsner malt
• Green malt (dried but not roasted)
• Diastatic malt
• Distillers' malt (non-roasted)

Common Misclassification

The most common misclassification is HS code 1107.20, which is for roasted malt. The distinction depends entirely on the degree of heat treatment and the resulting color/enzymatic activity. Another error is using 1901.90, which covers malt extract; however, 1107.10 is for the whole or ground grain itself, not the liquid or powdered extract derived from it.

FAQ

What is the HS code for pale malt?

The HS code for pale malt (non-roasted malt) is 1107.10.

How is roasted malt classified differently?

Roasted malt, which includes chocolate malt, black malt, and dark crystal malts, is classified under HS code 1107.20 because of the high-temperature kilning process it undergoes.