Malt; roasted

HS code 110720 covers the classification of roasted malt, a crucial ingredient in the production of beer, whisky, and other fermented beverages. Malt is a key component in the brewing and distilling industries, providing the necessary sugars and enzymes for the fermentation process. As a result, the global trade and production of roasted malt plays a significant role in the broader food and beverage sector, with far-reaching economic implications.

The production of roasted malt involves several key steps. First, barley grains are steeped in water to initiate the germination process, during which the grains' enzymes and starches are activated. The germinated grains are then dried and roasted at high temperatures, which caramelizes the sugars and imparts the distinctive flavor and color associated with roasted malt. The degree of roasting can vary, resulting in different types of malt with unique characteristics suitable for different applications.

The primary input for the production of roasted malt is barley, a cereal grain that is widely cultivated around the world. In addition to the raw barley, the production process requires specialized equipment such as malting vessels, kilns, and roasting ovens. Energy sources, such as natural gas or electricity, are also essential for the drying and roasting stages of malt production.

The primary output of HS code 110720 is roasted malt, which is then used as a key ingredient in the production of 220300 Beer made from malt, 220600 Other fermented beverages, and 220840 Rum and other spirits obtained by distilling fermented sugar-cane products. Roasted malt is also used in the production of certain types of bread, breakfast cereals, and other food products.