1905.10.00.00 - Crispbread 🖩

HTS code 1905.10.00.00 specifically classifies "Crispbread." This category encompasses a distinct type of baked good characterized by its thin, dry, and often porous texture, typically made from unleavened or lightly leavened dough. Crispbread is designed for extended shelf life and is frequently consumed as a cracker or cracker-like product, often used as a base for toppings.

This classification differentiates crispbread from other baked goods within heading 1905. For instance, it is distinct from gingerbread and similar products (1905.20.00.00), which are typically sweetened and spiced. Similarly, sweet biscuits, waffles, and wafers (subheading 1905.30) have different textural and compositional characteristics, generally being sweeter and often containing added fats or sugars. Rusks, toasted bread, and similar toasted products (1905.40.00.00) are distinguished by their initial baking followed by a toasting process that results in a hard, dry texture, whereas crispbread is typically baked to achieve its characteristic crispness directly.

As a leaf node, 1905.10.00.00 does not have further subdivisions. Classification within this code relies on identifying products that meet the defining characteristics of crispbread, primarily its unique texture and composition, distinguishing it from other broad categories of bakers' wares.