HS 210230 Prepared baking powders
Quick Answer: HS code 210230 specifically covers "Prepared baking powders," which are mixtures of leavening agents (like sodium bicarbonate) and an acid (like cream of tartar), often with a starch filler, designed to produce carbon dioxide when moistened or heated, causing baked goods to rise. For importers and exporters, understanding the varied duty landscape is crucial. The UK Trade Tariff currently applies a 0.00% duty rate. In contrast, the EU TARIC system levies a 6.10% ad valorem duty. The US Harmonized Tariff Schedule presents a more complex scenario, with a general duty rate of 25% but also a "Free" rate for goods originating from certain countries under specific trade agreements. Importers should verify origin and applicable trade agreements to optimize duty costs.
What Are the Import Duty Rates?
🇬🇧 United Kingdom
| Code | MFN | Preferential | Unit |
|---|---|---|---|
| 2102300000 | 0.00 % | — | — |
🇪🇺 European Union (TARIC)
| Code | MFN | Preferential | Unit |
|---|---|---|---|
| 2102300000 | 6.10 % | — | — |
🇺🇸 United States (HTSUS)
| Code | MFN | Preferential | Unit |
|---|---|---|---|
| 2102300000 | Free | — | ["kg"] |
Duty rates sourced from the USITC (US International Trade Commission) Harmonized Tariff Schedule (HTS) (accessed 2/22/2026), EU TARIC – DG TAXUD (Directorate-General for Taxation and Customs Union) (accessed 2/22/2026), and UK Trade Tariff – HMRC (His Majesty's Revenue and Customs) (accessed 2/22/2026).
Data compiled and presented by HSRates.
How Has Trade Volume Developed?
How to Classify This HS Code?
What products does HS 210230 cover?
This subheading covers "Prepared baking powders," which are composite preparations primarily used as leavening agents in baking. According to the Harmonized System Explanatory Notes (HSEN) for Heading 2102, these powders typically consist of a mixture of a bicarbonate (e.g., sodium bicarbonate), a mild acid (e.g., tartaric acid, cream of tartar, or monocalcium phosphate), and a neutral filler (e.g., starch or flour) to keep the active ingredients dry and prevent premature reaction. Their function is to release carbon dioxide when moistened and heated, causing dough or batter to rise. The USITC Harmonized Tariff Schedule (HTS) and the EU TARIC system both align with this WCO definition, classifying such ready-to-use leavening mixtures here.
What falls outside HS 210230?
The following products are excluded from HS 210230: individual chemical components of baking powder, such as pure sodium bicarbonate (classified in Chapter 28) or tartaric acid (classified in Chapter 29), even if intended for use in baking. Similarly, yeast, whether active or inactive, falls under other subheadings of Heading 2102 (e.g., 210210 for active yeasts or 210220 for inactive yeasts). Mixtures that are not specifically "prepared baking powders" but contain leavening agents as minor components within a broader food preparation, such as self-rising flour, would be classified according to their predominant character, typically in Chapter 11 for flours.
What are common classification mistakes for HS 210230?
A common error is misclassifying individual chemical ingredients as prepared baking powders. For instance, importing bulk sodium bicarbonate intended for baking without other leavening components and classifying it under 210230 is incorrect; it belongs in Chapter 28. Another mistake involves classifying yeast preparations here, which are distinctly covered by other subheadings within Heading 2102. Importers must ensure the product is a *prepared mixture* designed as a complete leavening agent, not a single ingredient. Applying General Interpretative Rule (GRI) 1, the legal text of the subheading specifically refers to "Prepared baking powders," emphasizing the composite nature.
How should importers classify products under HS 210230?
The correct procedure for classifying products under HS 210230 involves verifying that the product is a composite mixture specifically formulated as a leavening agent for baking, containing both an acid and a bicarbonate, typically with a filler. Importers and customs brokers should review the product's ingredient list and intended use. If the product is a ready-to-use blend of leavening chemicals and a neutral carrier, it is correctly classified here. Always consult the WCO HS Explanatory Notes for Heading 2102, and cross-reference with the specific national tariff schedule (e.g., USITC HTS or EU TARIC) to confirm the classification and applicable duty rates, such as the 3.5% ad valorem rate for products from most favored nations in the US HTS.
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FAQ
What is the Most Favored Nation (MFN) import duty rate for HS code 2102.30 (Prepared baking powders) in key markets?
The MFN (Most Favored Nation) duty rates for HS code 2102.30 can vary significantly by importing country. For instance, the United States generally applies a duty rate of 0.00% ad valorem for products classified under HTSUS 2102.30.00. In contrast, the European Union's TARIC database shows an MFN duty rate of 6.10% ad valorem for CN code 2102 30 00. The United Kingdom Global Tariff (UKGT) also lists a duty rate of 6.10% ad valorem for tariff code 2102 30 00 00. Importers should always verify the specific duty rate applicable to their destination country using official tariff databases like the USITC HTSUS, EU TARIC, or UK Trade Tariff.
What are the key classification criteria for 'Prepared baking powders' under HS 2102.30, and how does it differ from other leavening agents?
HS code 2102.30 specifically covers 'Prepared baking powders.' According to the Harmonized System Explanatory Notes (HSEN) for Heading 21.02, this subheading includes mixtures of chemical leavening agents (e.g., sodium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate) with a diluent (e.g., starch, flour) and sometimes other ingredients like emulsifiers. The key criterion is that these are prepared mixtures designed to produce carbon dioxide gas when moistened and heated, causing dough to rise. This distinguishes them from single chemical leavening agents classified elsewhere (e.g., pure sodium bicarbonate in Chapter 28) or yeasts (HS 2102.10 and 2102.20), which are living microorganisms or dead yeasts, respectively, used for leavening or fermentation.
Are there any preferential duty rates or free trade agreements (FTAs) that commonly offer reduced duties for HS 2102.30?
Yes, preferential duty rates are often available for HS 2102.30 under various Free Trade Agreements (FTAs) or Generalized System of Preferences (GSP) schemes, provided the product meets the specific rules of origin. For example, imports into the United States from countries with which it has an FTA (e.g., USMCA, CAFTA-DR, KORUS) or GSP beneficiaries may enter duty-free ('Free' or 0.00%). Similarly, the EU has numerous FTAs (e.g., with Canada, Japan, Vietnam) and GSP arrangements that could reduce or eliminate the 6.10% MFN duty. Importers must ensure they have the correct origin documentation, such as a certificate of origin, to claim preferential treatment. It is crucial to consult the specific FTA text and rules of origin for HS 2102.30 for the relevant importing and exporting countries.
What specific documentation is typically required by customs authorities for importing 'Prepared baking powders' under HS 2102.30?
Standard import documentation for HS 2102.30 includes a commercial invoice, packing list, bill of lading or air waybill, and a customs declaration form. Additionally, due to the nature of food products, importers may need to provide specific health or food safety certificates. For instance, in the United States, the Food and Drug Administration (FDA) may require prior notice for food imports. In the EU, products must comply with relevant food safety regulations (e.g., EC Regulation No 178/2002). If claiming preferential duty rates under an FTA or GSP scheme, a valid Certificate of Origin (e.g., EUR.1, Form A, or a self-certification statement) is mandatory. Importers should also be prepared to provide a detailed ingredient list and manufacturing process if requested by customs to verify classification or compliance with food regulations.