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 essential enzymes and fermentable sugars that enable the fermentation process. As a result, the global trade in roasted malt is an integral part of the broader food and beverage supply chain, supporting a wide range of consumer products and contributing significantly to the international economy.

The production of roasted malt involves the malting of grains, typically barley, followed by a roasting process. During malting, the grains are soaked in water, allowed to germinate, and then dried to halt the germination process. The roasting stage then subjects the malted grains to high temperatures, which caramelizes the sugars and develops the characteristic flavor and color of the roasted malt. The specific time and temperature of the roasting process can be adjusted to produce different varieties of roasted malt, each with its own unique properties and applications.

The primary inputs for the production of roasted malt are the raw grains, typically barley, as well as the equipment and facilities required for the malting and roasting processes. This includes malting tanks, kilns or ovens for roasting, and various processing and handling equipment. Additionally, energy sources, such as electricity or natural gas, are needed to power the production facilities.

The primary output of HS code 110720 is roasted malt, which is then used as an ingredient in the production of beer, whisky, and other fermented beverages. The roasted malt may also be used in the production of certain types of bread, as well as in the manufacture of some food flavorings and colorings. Other related HS codes that may consume the output of 110720 include 220300 Beer made from malt, 220840 Rum and other spirits obtained by distilling fermented sugar-cane products, and 190120 (Malt extracts; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40% by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5% by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included).