HS Code for Unroasted malt

HS code 110710 covers malt that has been germinated but has not yet been roasted. Malt is a cereal grain, most commonly barley, that has been submerged in water to trigger the germination process, which activates essential enzymes like amylase. These enzymes are necessary for converting starches into sugars during brewing or distilling. After germination, the "green malt" is dried in a kiln to halt growth. If the kilning is performed at relatively low temperatures, the malt is considered "unroasted" and retains its enzymatic power and pale color. This product is the foundational ingredient for most beers and malt-based spirits. The classification under 110710 depends entirely on the degree of heat treatment; if the malt is kilned at higher temperatures to produce dark, caramelized, or chocolate malts, it loses its enzymatic activity and is reclassified as roasted malt. This distinction is vital for the brewing industry, as unroasted malt is used for its fermentable extract, whereas roasted malt is used primarily for color and flavor. Customs authorities use this code to differentiate between raw industrial ingredients and processed flavoring grains.

Products Included

• Unroasted barley malt
• Pale malt (Pilsner or Lager malt)
• Distillers malt
• Unroasted wheat malt
• Enzymatic malt

Common Misclassification

Unroasted malt is frequently confused with HS code 110720, which is reserved for roasted malt. It is also sometimes incorrectly classified under HS code 1003 (barley) if the customs declarant fails to recognize that the grain has undergone the germination process (malting).

FAQ

What is the HS code for unroasted malt?

The HS code for unroasted malt is 110710.

Can malt flour be classified under this code?

Yes, if the malt has been ground into flour but remains unroasted, it is still classified under HS code 110710 as malt, whether or not ground.