HS Code for Rye crispbread

Rye crispbread is classified under HS code 1905.10. This heading covers "Crispbread," which is a dry, brittle bread usually made from rye flour, often produced in thin, flat pieces. The classification is determined by the physical characteristics of the product—specifically its low moisture content and texture—and its intended use as a shelf-stable bread substitute. While 1905 covers a wide range of baked goods, the specific subheading 1905.10 takes precedence for products meeting the definition of crispbread, regardless of whether they contain cocoa or other minor ingredients. The manufacturing process, which typically involves high-heat baking to achieve a cracker-like consistency, distinguishes it from standard leavened breads found in 1905.90.

Products Included

• Traditional Swedish rye crispbread
• Whole grain rye crackers
• Hard rye bread (knäckebröd)
• Thin rye wafers
• Seasoned rye crispbread

Common Misclassification

Rye crispbread is frequently misclassified under 1905.90, which is the general category for bread, cakes, and biscuits. It is also sometimes confused with 1905.40, which covers rusks and toasted bread. The distinction lies in the fact that rusks are typically sliced from a loaf and then toasted, whereas crispbread is baked directly into its final thin, brittle form. Additionally, savory crackers may sometimes be incorrectly placed in 1905.90 instead of the more specific 1905.10 if they meet the crispbread definition.

FAQ

What is the HS code for rye crispbread?

The HS code for rye crispbread is 1905.10, which specifically covers crispbread products.

Does the HS code change if the crispbread has seeds?

Generally, no. As long as the product retains the character of crispbread, additions like sesame or sunflower seeds do not change the classification from 1905.10.