Preparations of cereals, flour, starch or milk; pastrycooks' products
HS v2017 Code: 19
About preparations of cereals, flour, starch or milk; pastrycooks' products
HS code 19 covers a diverse range of food products made from cereals, flour, starch, or milk. This industry is a crucial part of the global food supply chain, providing essential ingredients and finished goods for consumers and other industries. From staple breads and pastries to specialized health foods, the products under this code play a vital role in meeting the world's dietary needs.
Production process
The production of HS code 19 items typically involves a combination of milling, mixing, and baking or cooking techniques. Grains and other raw materials are first milled or ground into flours and starches. These are then combined with liquids, leavening agents, and other ingredients and processed through various methods such as kneading, extruding, or frying to create the final products.
Production inputs
The main inputs required for this industry include 10 Cereals, 11 Products of the milling industry; malt; starches; inulin; wheat gluten, 04 Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included, as well as various other food additives, flavorings, and processing equipment.
Production outputs
The outputs of this industry encompass a wide range of food products, including breads, pastries, pasta, breakfast cereals, and other cereal-based preparations. These items are consumed directly by households, as well as used as ingredients by other food manufacturers, such as those producing 21 Miscellaneous edible preparations and 22 Beverages, spirits and vinegar.
Family tree for preparations of cereals, flour, starch or milk; pastrycooks' products
graph LR
A["<a href='/classifications/hs/v2017/19'>19: Preparations of cereals, flour, starch or milk; pastrycooks' products</a>"]
A --> B["<a href='/classifications/hs/v2017/1901'>1901: Malt extract; flour/groats/meal/starch/malt extract products, no cocoa (or less than 40% by weight) and food preparations of goods of headings 04.01 to 04.04, no cocoa (or less than 5% by weight), weights calculated on a totally defatted basis, n.e.c.</a>"]
A --> C["<a href='/classifications/hs/v2017/1902'>1902: Pasta; whether or not cooked or stuffed with meat or other substance, or otherwise prepared, egg spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared</a>"]
A --> D["<a href='/classifications/hs/v2017/1903'>1903: Tapioca and substitutes therefor prepared from starch; in the form of flakes, grains, pearls, siftings or similar forms</a>"]
A --> E["<a href='/classifications/hs/v2017/1904'>1904: Prepared foods obtained by swelling or roasting cereals or cereal products (e.g. corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (not flour and meal), pre-cooked or otherwise prepared, n.e.c.</a>"]
A --> F["<a href='/classifications/hs/v2017/1905'>1905: Bread, pastry, cakes, biscuits, other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets suitable for pharmaceutical use, sealing wafers, rice paper and similar products</a>"]
%% Color coordination by level
classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px
%% Apply classes
class A level2
class B level4
class C level4
class D level4
class E level4
class F level4
class A highlight
%% class A level1
%% class B,C level2
%% class D,E,F,G,H,I level2
%% class J,K,L,M,N,O,P level3
%% class A highlight