Raw Materials

Although most flour is made from wheat, it can also be made from other starchy plant foods. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat exist for use in making flour. In general, wheat is either hard (containing 11-18% protein) or soft (containing 8-11% protein). Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour. Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat. Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.

Flour usually contains a small amount of additives. Bleaching agents such as benzoyl peroxide are added to make the flour more white. Oxidizing agents (also known as improvers) such as potassium bromate, chlorine dioxide, and azodicarbonamide are added to enhance the baking quality of the flour. These agents are added in a few parts per million. Self-rising flour contains salt and a leavening agent such as calcium phosphate. It is used to make baked goods without the need to add yeast or baking powder. Most states require flour to contain added vitamins and minerals to replace those lost during milling. The most important of these are iron and the B vitamins, especially thiamin, riboflavin, and niacin.

HSN code for preparations of Flour, Cereals, Starch or Milk Pastry coocks products

Monday, December 19, 2016 Category. HSN Codes for GST

HSN code CHAPTER-19

Preparations of cereals, flour, starch or milk pastry cooks' products

The information provided below about HSN codes are used for GST purpose to classify goods. You may reconfirm with GST authorities whether your product HSN code is classified correctly below. The HSN codes under 02 digits, 04 digits, 06 digits and 08 digits explains and classifies broadly for each section of goods.

1. This Chapter does not cover:

(a) except in the case of stuffed products of heading 1902 00 00, food preparations containing more than 20% by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16).

(b) biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding (heading 2309 00 00); or

(c) medicaments or other products of Chapter 30.

2. For the purposes of heading 1901 00 00:

(a) The term "groats" means cereal groats of Chapter 11;

(b) the terms "flour" and "meal" means:

(1) cereal flour and meal of Chapter 11, and

(2) flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of dried vegetables (heading 0712 00 00), of potatoes (heading 1105 00 00) or of dried leguminous vegetables (heading 1106 00 00).

3. Heading 1904 00 00 does not cover preparations containing more than 6% by weight of cocoa calculated on a totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of heading 1806 00 00 (heading 1806 00 00).

4. For the purposes of heading 1904 00 00, the expression "otherwise prepared" means prepared or processed to an extent beyond that provided for in the headings of, or Notes to, Chapter 10 or 11.

HSN Code Description of goods

HSN Code 1901 00 00 Malt extract; food preparations of flour, groats, meal,

starch or malt extract, not containing cocoa or containing

less than 40% by weight of cocoa calculated on a totally

defatted basis, not elsewhere specified or included; food

preparations of goods of headings 0401 00 00 to 0404 00 00,

not containing cocoa or containing less than 5% by weight

of cocoa calculated on a totally defatted basis, not

elsewhere specified or included

HSN code 1901 10 00 Preparations for infant use, put up for retail sale

HSN code 1901 90 00 Other

HSN Code 1902 00 00 Pasta, whether or not cooked or stuffed (with meat or other

substances) or otherwise prepared, such as spaghetti,

macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni;

couscous, whether or not prepared

HSN Code 1903 00 00 Tapioca and substitutes therefore prepared from starch, in

1904 00 00 Prepared foods obtained by the swelling or roasting of

1905 00 00 Bread, pastry, cakes, biscuits and other bakers' wares,

whether or not containing cocoa; communion wafers,

1905 20 00 Gingerbread and the like