1102.90.27.00 - Rye flour

This HTS category, 1102.90.27.00, specifically classifies rye flour. Rye flour is derived from the milling of rye grain and is distinguished from other cereal flours by its unique botanical origin and resulting physical and chemical properties. It is intended for a wide range of culinary and industrial applications.

This classification is part of the broader "Other" subheading within "Cereal flours other than of wheat or meslin," which signifies that it captures flours not specifically enumerated elsewhere in Chapter 11. It is important to differentiate this category from its siblings: 1102.90.20.00 (Buckwheat flour) and 1102.90.25.00 (Rice flour). While all are cereal flours other than wheat or meslin, buckwheat flour is produced from buckwheat groats, and rice flour is derived from milled rice. Rye flour, therefore, is exclusively from the rye plant.

As this is a leaf node, there are no further subdivisions. The classification of rye flour at this level is definitive based on its material composition and origin. Any product meeting the definition of flour milled from rye grain will be classified under this specific HTS code, provided it does not meet the criteria for a more specific classification elsewhere.