1905.90.10.70 - Bread 🖩

This HTS category, 1905.90.10.70, specifically covers "Bread." Within the broader heading of "Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa," and under the general "Other" subheadings, this code is dedicated to simple bread products. This includes a wide variety of loaves, rolls, and other baked dough items, typically leavened, that do not fall into more specific sweet or pastry-related classifications. The primary distinguishing factor for bread within this group is its fundamental nature as a staple baked good, often characterized by a crust and crumb structure, and generally not featuring significant amounts of sugar, fruit, or confectionery additions that would place it in a pastry or cake category.

Compared to its sibling category, 1905.90.10.50, which encompasses "Pastries, cakes and similar sweet baked products; puddings," this "Bread" classification excludes items that are predominantly sweet, rich in fat and sugar, or have a cake-like or pudding-like consistency. For example, while a brioche or challah might share some characteristics with bread, their high sugar and egg content might lead them towards the pastry classification if they are not predominantly savory. Conversely, a plain baguette, sourdough loaf, or whole wheat bread clearly fits within this specific "Bread" designation. The category 1905.90.10.90, also at this level, serves as a residual "Other" category for any remaining baked goods not specifically defined elsewhere.

As a leaf node, this classification does not have further subcategories. Therefore, the focus for classification within 1905.90.10.70 is on the straightforward identification of products that are undeniably bread, based on their ingredients, method of preparation, and primary use as a staple food item. This ensures that products fitting the general definition of bread are consistently classified, distinct from more elaborate or sweet baked goods.