1107.10.00.00 - Not roasted 🖩

This HTS category, 1107.10.00.00, specifically covers malt that has not undergone a roasting process. Malt is essentially germinated cereal grain, typically barley, which has been dried in a kiln. This drying process, if it does not involve roasting, results in malt that retains its natural color and a distinct flavor profile suitable for various applications, primarily in brewing and distilling. The key characteristic here is the absence of heat treatment beyond germination and drying.

This classification is distinguished from its sibling category, 1107.20.00.00, which covers roasted malt. The roasting process imparts a darker color and a more pronounced, often toasted or caramel-like flavor to the malt. Therefore, the critical factor in differentiating these two categories is the presence or absence of the roasting stage in the malt production process. Unroasted malt will typically exhibit a lighter color and a less intense flavor compared to its roasted counterpart.

As this node is a leaf node within the HTS structure, there are no further subcategories to introduce. Classification within 1107.10.00.00 is determined solely by the criterion of whether the malt has been roasted or not. Importers and exporters should carefully examine the processing of their malted goods to ensure accurate classification based on this distinction, considering any relevant certifications or product specifications that indicate the absence of roasting.