HS Code 190120: Food preparations; mixes and doughs for the preparation of bread, pastry, cakes, biscuits and other bakers' wares

Q: Is HS code 190120 the same in every country?

Yes — HS code 190120 is part of the WCO Harmonized System and is the same in every WCO member country at the 6-digit level. Beyond 6 digits, each country extends the code under its own system (e.g. HTSUS in the US, CN/TARIC in the EU, HSK in Korea, CCCHS in China) for national tariff rates and trade statistics. To see how a specific country classifies this code, select a country.

Q: Which WCO edition does HS code 190120 belong to, and has it been reclassified?

The Harmonized System is maintained by the World Customs Organization (WCO) and revised approximately every five years. The current edition is HS 2022, which replaced HS 2017 on 1 January 2022. Codes are added, merged, or split between editions to reflect new products and trade patterns, so a code valid in one edition may not exist or may mean something different in another.

Q: How do I find the correct country-specific version of HS code 190120?

Beyond the international 6-digit level, each country adds its own digits — the US extends to 10 digits (HTSUS), the EU to 8 or 10 (CN/TARIC), China to 13 (CCCHS), Korea to 10 (HSK), Japan to 9, and so on. To find the full code used by a specific country, select a country in TradeInt's HS Code Tool and search for 190120.

What is HS Code 190120

HS Code 190120 covers Food preparations; mixes and doughs for the preparation of bread, pastry, cakes, biscuits and other bakers' wares. It is a 6-digit subheading — the deepest level of the international HS — within: · Section IV — Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes · Chapter 19 — Preparations of cereals, flour, starch or milk; pastrycooks' products · Heading 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.. At 6 digits, this code is the same in every HS-adopting country. From digit 7 onward, each country extends it.

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What does HS Code 190120 Food preparations; mixes and doughs for the preparation of bread, pastry, cakes, biscuits and other bakers' wares Cover?

Section IV

Chapters (16-24) Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes

Chapter 19

Preparations of cereals, flour, starch or milk; pastrycooks' products

HS Code 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.

HS Code 190120

Food preparations; mixes and doughs for the preparation of bread, pastry, cakes, biscuits and other bakers' wares

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What HS Codes for Cereal and Bakery Products Do Not Cover

Chapter 19 covers pasta, bread, pastry, cakes, biscuits, and cereal-based prepared foods. Goods frequently misclassified here but that belong elsewhere include:

Unmilled cereals

Chapter 10

Pasta filled with meat or fish (>20% by weight)

Chapter 16

Stuffed bakery items with substantial meat or fish filling

Chapter 16

Pizza with significant meat or fish topping

may shift to Chapter 16 depending on composition

This list highlights common classification errors only — it is not exhaustive. For binding classification, work with a licensed customs broker or qualified trade compliance professional.

Top Trading Countries for Bakery Mixes and Doughs HS 190120

Malaysia

Key Importer & Exporter

Mexico

Key Importer & Exporter

United States of America

Key Importer & Exporter

Indonesia

Key Importer & Exporter

Frequently Asked Questions

What is HS code 190120?

HS code 190120 covers Food preparations; mixes and doughs for the preparation of bread, pastry, cakes, biscuits and other bakers' wares under the WCO Harmonized System. It belongs to Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks' products), Heading 1901, and represents the most specific level of classification that is harmonized internationally.

Is HS code 190120 the same in every country?

Which WCO edition does HS code 190120 belong to, and has it been reclassified?

How do I find the correct country-specific version of HS code 190120?